Belgian Golden Strong Ale Pink Elephant (Delirium Tremens clone) - Page 2 - Home Brew Forums
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Old 05-03-2009, 06:06 PM   #11
jkarp
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Yeast is listed. Huyghe pitches WLP570 *and* S-04. I've got a batch just out of warm conditioning. Wrong glasses, I know (all my goblets were dirty), but I'm submitting this one for my LHBS annual competition in a couple months and wanted to get an early taste-test alongside the real thing. Care to guess which is the clone?


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Old 05-04-2009, 12:40 PM   #12
IrregularPulse
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I'm gonna guess the Clone is on the right. Real deal on left.


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Old 05-04-2009, 09:40 PM   #13
jkarp
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Quote:
Originally Posted by IrregularPulse View Post
I'm gonna guess the Clone is on the right. Real deal on left.
Correct, tho admittedly it's not entirely fair as I poured the whole DT bottle, including dregs. I'm not gonna waste a drop of that stuff.

 
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Old 05-07-2009, 09:14 PM   #14
BrewMunster
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So does that beet sugar add a beet kind of flavor?

 
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Old 05-11-2009, 04:01 PM   #15
undallas
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I'm brewing a similar recipe (from Northern Brewer forum) this weekend.
Instead of WL yeast, I'm going to culture it off a DT bottle.

I'll keep my notes and share soon.

How critical is this mash schedule? I only have a 5 gallons cooler which is good for single infusion.
WIll single infusion work? I'm planning to mash at high 140s for 90 minutes.
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Old 05-11-2009, 04:10 PM   #16
jkarp
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Quote:
Originally Posted by undallas View Post
How critical is this mash schedule? I only have a 5 gallons cooler which is good for single infusion.
WIll single infusion work? I'm planning to mash at high 140s for 90 minutes.
That's what I'd do. Maybe 146 for 90.

I'm skeptical of the true effectiveness of that mash schedule myself - particularly with modern malts - but it's what they supposedly do. It definitely made for a highly fermentable wort.

 
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Old 05-11-2009, 04:12 PM   #17
jkarp
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Quote:
Originally Posted by BrewMunster View Post
So does that beet sugar add a beet kind of flavor?
Naw, beet, corn, cane, it's all the same in a Belgian. Beet is arguably more authentic as it's a local crop, but many Belgian breweries (Chimay for instance) use corn sugar now.

 
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Old 07-10-2009, 09:06 PM   #18
jkarp
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Pic update. Here's a glass of Pink Elephant, properly aged. Still tastes spectacular.
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Old 07-13-2009, 04:12 PM   #19
undallas
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I sampled mine when I racked from primary (5 weeks) to secondary...
Lots of spice... I guess I'll bottle this in a couple of weeks.
What CO2 volume do you shoot for? I guess it is around 4.0 (closer to hefe).
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Old 07-13-2009, 05:21 PM   #20
jkarp
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Yeah, 3.5 - 4 seems to match the mouthfeel of DT.



 
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