Delerium Tremens Clone

[discgolfin]

Recipe Type: All Grain
Yeast: Wyeast Labs 1388
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.089
Final Gravity: 1.021
IBU: 22
Boiling Time (Minutes): 60
Color: 41
Primary Fermentation (# of Days & Temp): 14 65
Secondary Fermentation (# of Days & Temp): 21 65


Recipe: Delerious Belgian tripppel
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.089 SG
Estimated Color: 4.1 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1.25 oz Styrian Goldings [5.25 %] (60 min) Hops 16.9 IBU
0.50 oz Styrian Goldings [5.25 %] (15 min) Hops 3.4 IBU
0.50 oz Saaz [2.70 %] (15 min) Hops 1.7 IBU
0.50 oz Saaz [2.70 %] (0 min) Hops -
4.00 gm Ginger Root (Boil 10.0 min) Misc
4.00 gm Seeds of Paradise (Boil 10.0 min) Misc
12.00 gm Coriander Seed (Boil 10.0 min) Misc
4 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale


This is what I did..I searched in the northern brewers brew talk and they have been experimenting with recipes for years now and this seemed to be the closest that most had come up with. It is not exact but very close..Several of the brewers were experimenting with reusing the yeast from the bottle..it is the only way to get it exact..What I read was that this strain of yeast (1388) was the closest but not the same. Mash around 148 to 149. and age for a long long time...repitching yeast is recommended becasue of how long you have to keep in carboy

Jay

 

[Catfish]

An addition to this old thread:
The use of champange bottles is to keep them from exploding from the higher carbonation in this beer. You should use heavy bottles if you are carbonating beers very high and value your fingers.

 

[mgr1047]

I am a newbie and have a couple of questions...

1. what temp should the primary be at during fermentation? and how long in the primary?
2. what temp should the secondary be?
3. how much yeast should I pitch before bottling? I used one vile in the primary. Should I use another whole vile a week before bottling?
thanks

 

[944play]

I am a newbie and have a couple of questions...

1. what temp should the primary be at during fermentation? and how long in the primary?
2. what temp should the secondary be?
3. how much yeast should I pitch before bottling? I used one vile in the primary. Should I use another whole vile a week before bottling?
thanks

I'm new too, but I brewed a DT clone as my 2nd AG.

1. I started it at 67F for two days and slowly ramped up to 75 over the next 2 weeks. Actually, these were targets I shot for using frozen soda bottles in a cooler. I cold crashed mine in the primary for a week.

2. I dunno, under 70? I mistakenly forgot to secondary mine.:cross:

3. I used 2 vials of WLP530 in a 1qt starter. That's probably the LEAST you would want to pitch. Pitch it all at, well, pitching time. Use a blowoff rig.

Despite my beer's 1.010 FG, it's plenty sweet. It has a lot of the Westmalle (530) yeast character, especially in the nose. Mine was bottled 5 weeks ago and it's mellowing nicely.

 

[mgr1047]

I'm new too, but I brewed a DT clone as my 2nd AG.

1. I started it at 67F for two days and slowly ramped up to 75 over the next 2 weeks. Actually, these were targets I shot for using frozen soda bottles in a cooler. I cold crashed mine in the primary for a week.

2. I dunno, under 70? I mistakenly forgot to secondary mine.:cross:

3. I used 2 vials of WLP530 in a 1qt starter. That's probably the LEAST you would want to pitch. Pitch it all at, well, pitching time. Use a blowoff rig.

Despite my beer's 1.010 FG, it's plenty sweet. It has a lot of the Westmalle (530) yeast character, especially in the nose. Mine was bottled 5 weeks ago and it's mellowing nicely.

Thanks for the quick reply 944. My question for #3 was about the reference to the original poster saying to hold back some yeast and to pitch again about 5 days before bottling. How much yeast should I pitch during that 5 pre-bottling pitch? Did you even pitch more yeast pre-bottling? Also how long did you leave in the bottle before drinking?

 

[DeathBrewer]

either take a small portion of your starter and step it up for pitching at bottling or buy a new vial and make a new starter at bottling.

since this beer will need some time to ferment and condition before bottling time, i'd suggest just buying a new vial at that time.

i'd leave it in the primary for a month before even thinking of going to secondary. and make sure you FG is hit before you rack.

 

[RC0032]

At what ABV do you need to re-pitch for bottling? Why does this beer require it and other 9%'s don't (a Tripple for example)?

 

[944play]

I did not repitch. It did take a LONG time for the bottles to carbonate, but the yeastie beasties came through even with ~9.4% ABV.

Brew day was 8-17. Bottled 9-11. It's 10-14. The bottle I drank tonight was ok. Very ok. I'm sure if I let it sit up for a couple more months it'll be awesome.

Disclaimer: I was planning on aging it in secondary for a couple months, but I totally effed that up.

 

[slimer]

I have some harvested DT yeast. I'm planning on doing one of these recipes in a few weeks.

 

[mgr1047]

either take a small portion of your starter and step it up for pitching at bottling or buy a new vial and make a new starter at bottling.

since this beer will need some time to ferment and condition before bottling time, i'd suggest just buying a new vial at that time.

i'd leave it in the primary for a month before even thinking of going to secondary. and make sure you FG is hit before you rack.

Thanks for all the advice guys. DeathBrewer, I did not use a starter, I just used one vile of whitelabs. I am now thinking this was not enough. Can I add another vile to my primary? It has been two days since I started my brew. Anybody have a link to a topic on how to create a starter or how to clone from a bottle of beer. I am very new to this and am trying to learn as much as possible. Thanks in advance.

 

[Damonic]

I need to find time to attempt this, sounds good.

 

[jkarp]

I have some harvested DT yeast. I'm planning on doing one of these recipes in a few weeks.

Problem here is DT uses different strains for fermentation and bottling.

 

[slimer]

Bah! That's no fun!

 

[markhagan]

Thanks for the tips everyone! I have this one in my primary right now.

I was planning on letting this sit in primary for 2.5 weeks total, then boiling a small amount of water / sugar (letting it cool), then adding that to the primary container to settle for another day. After that, I was going to bring it straight to the bottles to rest for a few months. Is this doable?

Also, I started this with 5 1/3 gallons of water and ended up with 3.5 gallons of brew after it was all said and done. I did not add more water to the primary. Should I have?

 

[944play]

I was planning on letting this sit in primary for 2.5 weeks total, then boiling a small amount of water / sugar (letting it cool), then adding that to the primary container to settle for another day. After that, I was going to bring it straight to the bottles to rest for a few months. Is this doable?

It's your beer, you can do what you want. Be aware that adding sugar to the fermenter will restart active fermentation and bring more yeast into suspension.

Also, at 18 days, fermentation may not yet be complete. I suggest you wait for the kraeusen to fall, activity to stop, and gravity to stabilize before you rack or even think about bottling!

 

[Kralizec]

thinking of making this. But only difference is I am going to primary it for a month. then secondary for 3 months then keg and highly carb. So should I still make the starter out of part of the yeast and throw that in a few days before secondary?

 

[barrooze]

As this recipe is from Mark and Tess' second book, has anyone tried doing the extract version? Also, has anyone tried the Duvel recipe from their first book? Planning on doing a Belgium Strong Golden Ale next and am looking for a tasty recipe!

 

[Captain_Bigelow]

Recipe Type: All Grain
Yeast: Wyeast Labs 1388
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.089
Final Gravity: 1.021
IBU: 22
Boiling Time (Minutes): 60
Color: 41
Primary Fermentation (# of Days & Temp): 14 65
Secondary Fermentation (# of Days & Temp): 21 65


Recipe: Delerious Belgian tripppel
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.089 SG
Estimated Color: 4.1 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1.25 oz Styrian Goldings [5.25 %] (60 min) Hops 16.9 IBU
0.50 oz Styrian Goldings [5.25 %] (15 min) Hops 3.4 IBU
0.50 oz Saaz [2.70 %] (15 min) Hops 1.7 IBU
0.50 oz Saaz [2.70 %] (0 min) Hops -
4.00 gm Ginger Root (Boil 10.0 min) Misc
4.00 gm Seeds of Paradise (Boil 10.0 min) Misc
12.00 gm Coriander Seed (Boil 10.0 min) Misc
4 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale


This is what I did..I searched in the northern brewers brew talk and they have been experimenting with recipes for years now and this seemed to be the closest that most had come up with. It is not exact but very close..Several of the brewers were experimenting with reusing the yeast from the bottle..it is the only way to get it exact..What I read was that this strain of yeast (1388) was the closest but not the same. Mash around 148 to 149. and age for a long long time...repitching yeast is recommended becasue of how long you have to keep in carboy

Jay

4 lb's of sugar?? that seems a lot.

 

[CaptainCoconut]

Since there are people who didn't know Delirium Tremens was a medical condition, they might find this interesting as well. The pink elephants on a DT bottle are associated with the medical condition, because pink elephants are supposedly a common alcoholic hallucination. They even show up in Dumbo when he gets drunk!

 

[bnhocking]

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.

Forgo the champagne bottles and invest in kegging, Coke and Pepsi used them at an operating pressure of 100psi so the sky is the limit in carbonation of beer.

 

[dmkern]

4 lb's of sugar?? that seems a lot.

Agreed, sounds like a lot.
If that's right, when is the best time to add all of that? All at the end of the boil? Some during fermentation?

 

[Thundercougarfalconbird]

Checking up on the results of DT clones. How'd it go? what would you do differently? I think I'm gonna make it sometime this month. Nearly an oz of coriander in the one version seems like a ton.

 

[bnhocking]

Checking up on the results of DT clones. How'd it go? what would you do differently? I think I'm gonna make it sometime this month. Nearly an oz of coriander in the one version seems like a ton.

Mine went well and is already gone ;( really not a hard beer to make.

 

[HopsNOps]

x

 

[bnhocking]

x

wlp570