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Old 05-16-2012, 12:15 PM   #261
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Originally Posted by demagxc View Post
I am looking to brew this in the next couple of weeks and I was just wondering is the consensus so far to use the recipe the OP listed or one that was posted a few pages back?
I did the 570 and S04. When I brew this next, going straight 570. Otherwise the rest of the recipe was as originally posted.... photo of mine about 4-5 posts up.
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Old 05-16-2012, 12:29 PM   #262
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Originally Posted by tmm0f5

I did the 570 and S04. When I brew this next, going straight 570. Otherwise the rest of the recipe was as originally posted.... photo of mine about 4-5 posts up.
I'd skip the S04 also, didn't care for it in there.
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Old 05-16-2012, 02:02 PM   #263
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Agreed. Omit the s04.

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Old 05-17-2012, 12:10 AM   #264
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Not sure about consensus for five gallons but you don't need that complicated mash schedule....just mash at 148 for 90 minutes....90 minute boil....

Belgian Pilsner Malt as base with OPs additions of Munich, Aromatic, and Biscuit plus 1.66 lbs of Candy sugar or Cane(if you add cane sugar to acidic wort for 90 minutes it will invert anyways)....big starter of WLP570 ferment 68-80 degrees and leave at 80 a 3-5 days once done....lager as long as you can stand.

Last time I used Magnum for bittering and 50% Saaz 50% Styrian and it was great. Just make sure you hit the same IBUs as OP. I have backed off spices to 8 grams fresh ginger, 4 grams corriander, and 2 grams SOP all at five minutes as I felt OP recipe was too 'spicy'. Play with it though and make it your own.

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Old 05-17-2012, 10:13 PM   #265
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Tasted side by side with the original. It is very close but the original has a little more spices. The clone is a very good beer in it's own right.

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Old 05-18-2012, 05:52 PM   #266
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The original is a little too spicy IMO. Try 3 Monts Golden Ale (French Brasserie) from world market...it's an awesome version of the style, better than DT and Chimay Premiere IMHO.

Another trick that has helped me attenuate way down is to hold back 1/2 the sugar and add that when the gravity is down to 1.015 or so (pasteurized of course). You may have to adjust your IBUs if you are a stickler but I didn't really worry about it.

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Old 05-18-2012, 11:59 PM   #267
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I'm very familiar with 3 monts (great beer). But I still think that the original deliruim is better than the clone. And believe me I love the clone. It is a great beer in it's own right.

The overall flavor of the clone matches the original but the extra spiciness of the real thing is something to aspire to. At least in my mind .

I brew a lot of beer (about 150la month) the delirium clone is the one I use to prevent me drinking the other that should age in bottle for optimisation. i do love this beer so do my friends who get to taste my beer. I cannot fault this clone but I wish I knew the secret to make it just like the original.

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Old 05-20-2012, 09:55 PM   #268
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Made another batch today. I have increased the coriander and paradise seeds content as I'm trying to hit the spicyness of the original.

I bottled my previous one today as well and as an experiment I didn't lager it. Can't really tell the difference. Will see in 3 weeks when I compare one that was lagered and the one that didn't .

I have this one on constant fermetation. When i bottle it, I brew and put it on top of the yeast cake. The FG was spot on. Let's see how the third generation turns out in about 3 weeks.

I finished it 2 1/2 hours ago and there already a krauzen and it is bubbling like crazy. Never seen that so quickly.

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Old 05-21-2012, 05:31 PM   #269
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I actually prefer it slightly less spicy. It may also be that the spiciness you are after is coming from the Yeast. Whats your temp profile and are you using only WLP570?

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Old 05-21-2012, 05:41 PM   #270
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No I'm using WLP70 and safale S4. I actually the yeast cake of the the last 2 previous brew.

I mash at at 149 and sparge at 173.

The ginger in the clone is spot on for the original.

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