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Old 06-25-2013, 01:47 AM   #291
stevepp8
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Quote:
Originally Posted by jkarp
Ingredients
-----------
Beet Sugar 1.00 lb, Sugar, Other
Pilsener (Belgian) 6.50 lb, Grain, Mashed

Styrian Golding 0.75 oz, Pellet, 60 minutes
Saaz 0.50 oz, Pellet, 15 minutes

Coriander Seed 7.20 grams, Spice, 10 min
Ginger 2.40 grams, Spice, 10 min
Paradise 2.40 grams, Spice, 10 min

Notes
-----
Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.

10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.
Is it paradise seed? And ground ginger
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Old 06-25-2013, 10:20 AM   #292
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Quote:
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Is it paradise seed? And ground ginger
The rest of this thread covers that - grains of paradise and fresh grated ginger
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Old 06-26-2013, 11:21 PM   #293
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I found in my stock of bottle a delirium brewed from this recipe. It was 14 months old. OMG it was great, better than it was when it was 6 months old.
It was a complete surprise because most of my blonde beers didn't pass the taste test after a year. This one was even better than the original. I had a couple more bottles and after tasting the first one I rushed to the liquor store to get the original to compare.

I used to complain about this recipe that i didn't reach the same level of spiciness than the original but the bottle I opened tonight was way better than the real thing.

So the true lesson here is be patient. I don't know when it went awesome because I didn't drink any for 6 to 7 months or so and it was close to the real thing but was lacking in spiciness. I'm still in shock at how good this beer was after all this time.

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Old 06-27-2013, 12:08 AM   #294
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Quote:
Originally Posted by Akavango View Post
I found in my stock of bottle a delirium brewed from this recipe. It was 14 months old. OMG it was great, better than it was when it was 6 months old.
It was a complete surprise because most of my blonde beers didn't pass the taste test after a year. This one was even better than the original. I had a couple more bottles and after tasting the first one I rushed to the liquor store to get the original to compare.

I used to complain about this recipe that i didn't reach the same level of spiciness than the original but the bottle I opened tonight was way better than the real thing.

So the true lesson here is be patient. I don't know when it went awesome because I didn't drink any for 6 to 7 months or so and it was close to the real thing but was lacking in spiciness. I'm still in shock at how good this beer was after all this time.
Glad to hear this. I was planning on kegging this, but I guess I might bottle instead so I can hold onto some of it. Where do you store your beers? Do you have a gigantic cold room, or was it stored at room temps?
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Old 06-27-2013, 10:15 AM   #295
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I store them all at room temp but being in Ireland, it is never really hot.

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Old 06-28-2013, 08:29 AM   #296
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Quote:
Originally Posted by Akavango View Post
I store them all at room temp but being in Ireland, it is never really hot.
I'm in New Zealand so I guess much of a muchnees, right?
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Old 08-10-2013, 01:59 PM   #297
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Quote:
Originally Posted by jkarp View Post
Ingredients
-----------
Beet Sugar 1.00 lb, Sugar, Other
Pilsener (Belgian) 6.50 lb, Grain, Mashed

Styrian Golding 0.75 oz, Pellet, 60 minutes
Saaz 0.50 oz, Pellet, 15 minutes

Coriander Seed 7.20 grams, Spice, 10 min
Ginger 2.40 grams, Spice, 10 min
Paradise 2.40 grams, Spice, 10 min


Notes
-----
Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.

10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.
Any chance you could clarify what were the water volumes?
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Old 09-04-2013, 07:45 PM   #298
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I brewed this over the weekend with adjustments to get 6 gallons post boil (BIAB) and ended up with 5.75 gallons transferred into the no-chill cube.

I was withholding the table sugar for the fermenter and still managed to hit 1.075 OG post boil (sugarless). The scaled recipe calls for 2.3lbs of table sugar which at 5.75 gallons will contribute something like .018 gravity points which gets me a calculated OG of 1.093!!!!!

Did I goof? May need to water it down as much as possible when I add the boiled sugar (maybe toss in a handful of hops to the boil). Thoughts? Should I cut down the amount of table sugar?

My BIAB efficiency has been ridiculously high.

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Old 11-14-2013, 09:52 PM   #299
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Great thread. I brewed a 5 gallon batch. Used only the WL570 yeast and did not have the ginger root, but tried to follow the original recipe otherwise. My new mash tun was not pre-heated enough, temp drift mid to low 140's. OG way low (1.06). FG 1.003. Result: drier than delirium but very tasty. I will do this again (and maybe again).

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Old 11-15-2013, 07:23 PM   #300
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Question? Probably a stupid question. I have never brewed a beer that called for sugar in the grain bill. Is the sugar added to the boil and is the a special process or is it cut measure and pour?

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