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Old 11-16-2013, 12:31 AM   #301
Kee
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Sugar can be added directly to the boil in this recipe, the last 10 or 15 minutes. I stir a few times and that is it.

 
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Old 11-16-2013, 12:33 AM   #302
mjackson
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Dec 2008
Bismarck, Missouri
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Okay awesome. I am a DT fan and am thinking of brewing this next weekend. Where is a good place to get beet sugar or should I just use some other type of sugar?

 
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Old 11-17-2013, 01:26 AM   #303
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Cane sugar can be used instead. Whatever the common table sugar is in your area is fine.

 
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Old 12-31-2013, 09:13 PM   #304
lawlessamps
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Apr 2013
York, PA
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I had my first DT and I was very happy and sad. Happy to have finally tasted such an awesome beer and sad it took me so long to find it.
While I've been busy brewing all the other Belgian clones out of the book Beer Captured I am going to do there DT clone which is close to this recipe only adding the specialty malts and only using grains of paradise.
Question is about mashing at 149 for 90 mins as opposed to 153 for 60 mins. What difference shall I expect?
Also while googling DT I noticed that this is also a medical term. Funny its all about the shakes from alcoholism. Maybe not funny but spooky.
Just reading DT in wiki and they say that the beer is made with 3 yeasts

 
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Old 01-01-2014, 06:02 PM   #305
Kee
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Question is about mashing at 149 for 90 mins as opposed to 153 for 60 mins.

You should get a lower finish at 149, how much I can't say. The longer mash time makes it more likely to get conversion, may not be absolutely needed.

 
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Old 01-23-2014, 06:02 AM   #306
nman13
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Aug 2012
college park, MD
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Anyone know what Mash Thickness ratio to use for this batch. Is 1.33 qts/lb good?

 
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Old 07-02-2014, 03:52 PM   #307
chefjeremy
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Jun 2013
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When I go to bottle this do I let it warm up first or bottle cold. The difference in the amount of priming sugar seems pretty substantial: 5.7oz @ 68f vs. 3.7oz @ 32f.
Just trying to avoid the dreaded bottle bombs.
Thanks

 
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Old 07-03-2014, 11:45 PM   #308
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I trust the charts when it comes to priming but I usually use Belgian bottles for added safety. Also, it is not a bad idea to chill and drink a bottle at regular intervals to check the carbonation level.

 
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Old 07-04-2014, 03:04 AM   #309
sudndeth
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Sub'd

 
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Old 07-04-2014, 12:37 PM   #310
chefjeremy
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Jun 2013
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Sooooo....bottle it cold, using the larger amount of priming sugar, then warm it up for the bottle conditioning? ? Something about that seems off to me.
I don't have any Belgians to bottle in, just sam Adams bottles.

 
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