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Old 07-15-2009, 07:12 AM   #1
Ryno
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Default Delirium Tremens

Ok, I've got what I need to brew this but not 100% on the yeast. It seems some have had good luck with cutivating DT yeast from the bottles, but those threads I've read are several years old and I keep reading and hearing that it is only a bottle priming yeast. I've got some Wyeast 1388 just incase. What is the verdict nowdays cloning this beer? Has anyone recently used bottle cultivated yeast?? I see that some use S-04 with the 1388 which I might try. Any help is appreciated.

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Old 07-15-2009, 12:57 PM   #2
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from what I've heard, you want to go with 1388 or 570 .. use a Golden Strong

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Old 07-15-2009, 03:33 PM   #3
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Huygue uses WLP570 and S-04, dual-pitched. Here's my recipe which is supposedly from the brewmaster. I've drank a lot of DT in my life and I'd honestly say this is a dead ringer.

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Old 07-16-2009, 02:05 PM   #4
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Default They use no bottling strain.

no bottling strain here. and it's the same yeast for tremens and nocturnum.
I squeezed that bit of info out of the master brewer of Brouwerij Huyghe , when he gave a lecture in our brew club.

BTW I was under the impression its Belgian Ardennes yeast.

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Old 07-16-2009, 02:35 PM   #5
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Quote:
Originally Posted by ohad View Post
BTW I was under the impression its Belgian Ardennes yeast.
That would be WLP550. I've used it many times before, but not for this recipe. I'd bet it would be just as good.
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Old 07-16-2009, 06:10 PM   #6
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Quote:
Originally Posted by Ryno View Post
Ok, I've got what I need to brew this
I have no input on your question, but would you mind posting the recipe you're using?
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Old 07-18-2009, 01:10 AM   #7
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I changed the hops around some to give it a litte, I think it will be ok. Need to get the starter going tomarrow.

Delirium Tremons
Belgian Golden Strong Ale


Type: All Grain
Date: 7/17/2009
Batch Size: 5.50 gal
Brewer: Ryno
Boil Size: 7.25 gal Asst Brewer:
Boil Time: 75 min Equipment: Ryno's Brew Haus
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 74.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 84.62 %
1.75 oz Saaz [4.00 %] (60 min) Hops 20.6 IBU
0.25 oz Saaz [4.00 %] (5 min) Hops 0.6 IBU
0.75 oz Styrian Goldings [3.50 %] (5 min) Hops 1.5 IBU
4.00 gm Ginger Root (Boil 10.0 min) Misc
4.00 gm Seeds of Paradise (Boil 10.0 min) Misc
8.00 gm Coriander Seed (Boil 10.0 min) Misc
2.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 15.38 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) [Starter 1250 ml] Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Beer Profile

Est Original Gravity: 1.072 SG
Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 7.17 % Actual Alcohol by Vol: 8.50 %
Bitterness: 22.7 IBU Calories: 321 cal/pint
Est Color: 3.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 11.00 lb
Sparge Water: 5.38 gal Grain Temperature: 68.0 F
Sparge Temperature: 185.0 F TunTemperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 13.75 qt of water at 157.4 F 146.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 3.0
Pressure/Weight: 30.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Start fermentation at 65 for 4 days then let rise to 74 to finish out, then grradually bring back down to 68.
Created with BeerSmith

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On tap: Apfelwein, Young's Double Choc Stout, Nut Brown, Delerium Tremens clone, Ordinary Bitter, American Pale Ale, DFH 90 min clone
Kegged: Irish Whiskey Barrel Barley Wine, ESB, Robust Porter
Fermenting: Robust Porter, Ryno' Wheat n Rye, Premium Bitter
Next up: Pliny the Elder, ESB, American Pils, Janets Brown, S&A IPA, Scottie's 80/-
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Old 07-18-2009, 01:45 AM   #8
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I might go longer than 90 minutes if you are mashing at 146. I just did a 120 minute mash at 148, and got 81% eff. I have never gotten that high doing a bigger beer. efficiency. yeah.

Oh, I have also had good luck adding sugar to primary after the krausen just starts to fall, but still going strong. Boil up the min amount of water to dissolve the sugar, chill, add to the primary and it will dry out nicely. I used Wyeast 3787, and its great, but not DT.

Mine ended up at 1.090, and took a good long time to carb, but its awesome. Me personally would leave the coriander out, but thats personal preference.

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