Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > All-Grain - Pink Elephant (Delirium Tremens clone)

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Old 02-12-2011, 06:54 PM   #91
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I went ahead and ordered it from NB. I needed some more kegging stuff and the lhbs didn't have wlp570 either, so it's all good. I can't wait to brew this one next weekend. I love delirium, but it's so freakin expensive! I don't think I've been this stoked to brew a beer since my first batch. I can't believe I didn't see this recipe or search for one before. Thanks a bunch for posting it. Now I need to stock up on Pilsen since I only picked up 1 sack.

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Old 02-14-2011, 01:26 AM   #92
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We racked out a 1010 and put it in the basement where it's 40 degrees! It's a cold winter in NYC! Had to sample the beautiful yellow ale and no joke, it's almost exactly like the real DT. I highly recommend this recipe to anyone who loves this beer. Thanks for sharing this with all of us! 6 weeks till it will be ready and I can't wait.

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Old 02-21-2011, 10:44 PM   #93
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I finally brewed this one a few weeks ago (had the ingredients sitting around for a while) and bottled it last Tuesday. Hit 75% efficiency for an OG of 1.076. It fermented the way down to 1.005! It's going to be a beast coming in at around 9.3% ABV!

I pitched a large decanted starter of the WLP570 as well as a single rehydrated pack of S-04 and it took off in less than 2 hours.

The one mistake I made was wrapping a blanket around the beer after the first 12 hours or so. The temp briefly shot up to 91 degrees! It was only for a few hours though, hopefully it's not ruined.

With the yeast activity I was seeing it would have hit 82-84 on its own with no extra insulation. Live and learn I guess.

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Old 02-22-2011, 02:44 AM   #94
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My 10 gallon batch is bubbling furiously right now. I hit the same numbers as you, 75% efficiency & 1.076 OG. I did a Blonde the day before for my wife that came in at 1.035 and used Nottingham on it. The Delirium airlocks are pumping at about 5 times the rate of the Blonde.

I wonder how long 10 gallons is going to last me?

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Old 02-26-2011, 07:23 PM   #95
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My 30th birthday was the 24th of February, and I decided I'd give this a shot.

I couldn't tell you why, but I decided to jump straight at a 10 gallon version of this. At 100 bucks, this was the most pricey batch I've ever attempted.

Since I was just shopping at the local homebrew place (hopsandberries.com is a great place to have), I had a to make a couple adjustments.

Fermentables:
22lbs of German Pilsner
5lbs of Beet Sugar (Eastern Colorado still grows sugar beets )

Hops and Spices:
2 ounces of Styrian Goldings for 60 minutes
4 ounces of Saaz for 15 minutes

23g of Coriander @ 10 mins
8g of Fresh Grated Ginger @10 mins (I squeezed the juice out the ginger before weighing)
8g of Paradise Grains @10 mins (crazy expensive locally)


Yeast
:
2 packs of S-04 and 2 packs of WLP570 dumped into a growler half full of 1.040 strenght DME wort. Stirred throughout the brew day and pitched six hours later.


The Experimental Mash
:
I have a cooler with a SS braid at the bottom and I've never had a problem until this brew.

I tried to mash at 144 with half the usual mash water, then I was going to add warmer water and bring the temp up to 154 for the second half of the 90 minute mash.

I hit my temps ok but the mash was as thick as oatmeal at first and I had to stir a bunch to get the temps right. Instead of pretty grains floating in water, it just looked like sludge.


The Disasterous Sparge
:
This was my first stuck sparge ever and it was a pain in the butt. An hour of struggling and blowing hot tap water back into the mash I finally got the bed floating again and drained off 15 gallons of work.


Boil, Cool and Pitch
:
I usually only do 12, but I knew my effeciency was going to be weak. I did a 90 minute boil instead of my usual 60 and ended with a gravity of 1.065 which wasn't great but I've missed by more. I cooled to 80 degrees, pitched, and showed up late to my surprise party. I used some Fermcap to keep it from blowing over.

Hot Ferment:
When I got back five hours later, both carboys were bubbling so hard I thought they were going to push the blowoff hoses out of the airlock bucket. Since it is February in Colorado, I locked them in the bathroom with a space heater. They have been sitting at 78 - 82 ever since then. 48 hours and they are still bubbling strong. I've got my fingers crossed, I'm hoping this works out well.



Thanks for the recipe. I was enjoying Tremens while brewing this, I've got a few of the ceramic painted bottles here and I'm going to attempt bottling in them and then waxing the tops rather than foil.

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Old 03-03-2011, 06:10 PM   #96
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Just brewed this on Saturday. Question on the cold conditioning: From reading the entire thread, I gathered that the cold condition is to clarify the beer, and I would assume it is best to do this before bottling to reduce the sediment per bottle. is this correct? I'm low on cold spaces, so I had thought I may do the cold conditioning in bottles. If the idea is to keep sediment out of bottles, I may just use gowlers or maybe gallon jugs, and then bottle from those. Does that make sense? Should I keep the containers unsealed?

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Old 03-04-2011, 03:31 AM   #97
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Just transferred mine to secondaries (only because I needed to free up the bigger carboys for this weekends brew) and into the fridge for lagering. OG 1.074, FG 1.008.

I fermented a little cooler than recommended, since I've yet to complete my ferm chamber. 70-72 ambient. It still had some action at day 7, so I checked back on day 9 and it was at 1.008. Today, day 11, still at 1.008 so it went into lagering.

Strong sulfur smell during transfer. My wife couldn't even stay in the bar while I did it. The sample tasted like grapefruit with a shot of vodka. Not very tasty especially with the sulfur aroma. It still has a long way to go, but so far so good.

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Old 03-04-2011, 11:31 AM   #98
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I'm sure you know, but the sulfur is a result of the cool ferment and it ages out quite quickly. Should turn out great.

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Old 03-04-2011, 12:08 PM   #99
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Quote:
Originally Posted by jkarp View Post
I'm sure you know, but the sulfur is a result of the cool ferment and it ages out quite quickly. Should turn out great.
This is my first Belgian, but from reading this thread I was prepared for the sulfur.

One question, I keg, so do you think it will need the full 3 weeks conditioning like it does when bottling? Or just the regular 7-10 for carbing in a keg? I'm sure I'll at least taste it at 7 days just to see. Just curious of others experience with kegging this beer.
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Old 03-07-2011, 03:26 PM   #100
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Underway for 9 days now: 7 in primary, 2 on freezing porch. Its been consistently cold, and about the right temp outside for fermentation, so it's been outside wrapped in Garbage bags to protect from the wind and sun. I just hope it stays this cold for a little longer.

Gravity is just a bit higher than I anticipated (1.014, but it has only been 9 days out of about 45, so it's got a while. It's og was high, at around 1.076. Admitedly, I fell asleep during what should have been the first part of the boil (or enough time to account for 2 boils as it turned out), so it simmered at about 190'F for some time. Dunno if any of you have experience with that sort of figure, as it seems pretty bone headed, brewing at 11pm, but any idea how that would affect the final result?

Also thinking about how to reduce the gravity. Ideas anyone? Though of reviving some of the yeast and repitching it. Would that make a difference?

PS: no sulfer smell or taste yet. A bit funky, sure, but is that normal NOT to have that smell at this point?

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