Delerium Tremens Clone

[weberju]

Anybody know of a good DT clone recipe (preferably all-grain)?

 

[Beermaker]

Delerium Tremens Yeild: 5 gallons
OG: 1.084-1.085
EG: 1.013-1.015
ABV: 9.5%

11.75 lbs Pilsner Malt
7 oz Munich malt
5 oz Biscuit Malt
3 oz Aromatic Malt

Mash grains @ 149 degrees for 90 minutes.

Bring to a boil and add:
1.5 lbs LightCandy Sugar
1 lb Inverted Sugar
1.5 oz Styrian Gold hops

Boil 45 minutes, add:

1/4 oz Styrian Gold Hops
1/4 ox Saaz Hops
1 tsp Irish Moss

Boil for 11 minutes, add:

1/4 oz Saaz Hops
1/2 tsp Paradise Seed

Boil for 4 minutes

Cool andpitch yeast. It isrecommended that you hold out a bit of the yeast and make a starter. Pitch the second batch 3-5 days before you bottle it.

 

[Mikey]

Cool andpitch yeast. It isrecommended that you hold out a bit of the yeast and make a starter. Pitch the second batch 3-5 days before you bottle it.

Uh, say what?

 

[Lou]

what kind of yeast?

 

[Walker]

Uh, say what?

yeah, that seems a little strange to me, too.

what's the reasoning behind that, Beermaker?

-walker

 

[cowain]

yeah, that seems a little strange to me, too.

what's the reasoning behind that, Beermaker?

-walker

I believe the point is to ensure that enough yeast are left to ensure appropriate carbonation without the possibility of off flavors due to too mutation or strain on the yeast.

This practice is common amongst trappist breweries and many others have picked it up as well.

 

[Walker]

thanks for the edification, cowain!

-walker

 

[Toilet Rocker]

That's a pretty interesting...and what's more, I now want a DT.

 

[Baron von BeeGee]

I've seen that procedure pretty frequently with beers that require looooonnnnggg aging periods.

 

[cowain]

That's a pretty interesting...and what's more, I now want a DT.

mmm, me too. Of course, I mean the beer, not the alcohol withdrawl shakes.

For anyone reading this that didn't know this - quick trivia of the day: Severe Alcoholics may experience serious shaking, tremors, etc. when going through alcohol withdrawal. The shakes are called "delirium tremens" by doctors.

The Fiance taught me that when I ordered a DT when we were in Paris. She started laughing her ass off. I thought she was being an ******* and making fun of my french or something until she told me why it was funny.

 

[weberju]

Thanks alot, but does anyone know the best type of yeast to use. I don't have access to a bottle, for cultivation. Would any of the Whitelab strains be appropriate?

 

[weberju]

what about the belgian or belgian blend (white labs)?

 

[weberju]

what about the trappist strain?

 

[Beerdoc]

Yes, delirium tremens(the medical condition and not the beer) can actually kill a person. The blood pressure and heart rate increase and they will have hallucinations and they will be truly in a state of delirium. It usually occurs when ETOH-ics are trying to kick the habit quickly or they run out of money to buy alcohol. I've seen it and it's not pretty.

 

[weberju]

I'm going to make this, using the whitelabs Trappist yeast (unless I hear objections). I will let you guys know how it turns out.

 

[Beermaker]

Yes, sorry, i used a Belgian yeast for this. I forgot it was not on the recipe. And saving some yeast back ensures carbonation and flavor.

 

[weberju]

Nice. That setup is sweet.

 

[PFlint]

There is a very extensive and interesting thread on cloning this beer on the Northern Brewer Forum. I suggest checking it out if you get a chance.

 

[rewster451]

Yes, delirium tremens(the medical condition and not the beer) can actually kill a person. The blood pressure and heart rate increase and they will have hallucinations and they will be truly in a state of delirium. It usually occurs when ETOH-ics are trying to kick the habit quickly or they run out of money to buy alcohol. I've seen it and it's not pretty.

Yeah, it's kind of a terrible name for a beer. Of course, I don't think a lot of true-blue alcoholics drink it. If you've got the DT's you probably want a flask of cheap vodka, but still...

Of course if you've got a twisted sense of humor like mine, it's effin' hilarious.

As far as yeast goes, I think any of the belgian yeasts rated for high gravity will work fine, trappist included. But it will require a looooong time in the secondary to get the flavor right no matter what yeast you use. Hence the yeast at bottling time. Best of luck! I might eventually try this myself.

 

[rewster451]

P.S. Brewdoc, what does the "ETOH-ics" acronym mean? This is the only forum I use, so I'm lost on a lot of acronyms. Most of them I can figure out, RDWHAHB, for instance, but this one I don't get.

 

[weberju]

How long do you thin I should leave it in the secondary?

 

[rewster451]

Simple answer, as long as you can stand to. If you get a gravity anything like what's mentioned here, at least two months, but the longer the better. Six months is probably the peak. After that the effect would be negligible IMHO.

 

[weberju]

Also, how important is it to get champaigne type bottles? I was hoping to just use regular beer bottles. Will this work. I'm assuming that I won't be able to carbonate as much. Is this right?

 

[rewster451]

No. Regular 12oz.-ers will work just fine. I did an imperial stout 7.5% ABV and bottled about half of it in 12oz. and the rest in pints and 22/24 oz. bottles. After waiting a little less time than I should have they were about equal. The benefit of champagne bottles is that they are bigger (fewer bottles to fill), and they're more fun to drink. It's fun to crack a champagne bottle of your homebrew and fill a few glasses for you and your friends. That's my opinion, but you may find others somewhere on this site. Try searching "champagne bottles" and see what you get.

 

[rewster451]

Hmmm.... I just did that search myself, didn't find much useful info. But as far as I'm concerned, no real benefit. Again, just one man's opinion, but it's been tried, and it seems to play out.

 

[StudentBrewer]

P.S. Brewdoc, what does the "ETOH-ics" acronym mean? This is the only forum I use, so I'm lost on a lot of acronyms. Most of them I can figure out, RDWHAHB, for instance, but this one I don't get.

I'll go ahead and field this one. ETOH is a commonly used (at least in the medical/health field and probably others) for ethyl alcohol. Therefore, ETOH-ics = alcoholics.

 

[cowain]

Also, how important is it to get champaigne type bottles? I was hoping to just use regular beer bottles. Will this work. I'm assuming that I won't be able to carbonate as much. Is this right?

I don't know a very good answer to this one, but I'll try to offer what I can. The champagne bottles are necessary if you are planning on surpassing a certain amount of CO2 per bottle (something like 3.5 volumes) because the regular 12 oz bottles aren't thick enough and may break.

I read that somewhere when I was searching for champagne bottling info for my wedding beer (just because I thought it would be cool to be able to pop corks at the wedding). However, I haven't ever bottled something with very high volumes of CO2 and also have never had a regular bottle not be able to handle the CO2, so I've got no personal experience with this.

 

[Beerdoc]

ETOH stands for alcohol (ethyl alcohol or ethanol), thus the ET, and -OH is a chemical designation of part of the actual ethanol molecule itself. ... it's amazing what one can learn from the show, ER.

 

[weberju]

This DT clone turned out so well, that I was wondering if anyone had a recipe for a Delerium Nocturnum clone?

 

[Coastarine]

I believe the point is to ensure that enough yeast are left to ensure appropriate carbonation without the possibility of off flavors due to too mutation or strain on the yeast.

This practice is common amongst trappist breweries and many others have picked it up as well.

I'm doing a tripel this weekend and was thinking of doing this. What's the best way to store the starter till its time? Refrigerate?