29 May 2011
Hallucinogenic Shakes
I recently tried the beer named Delirium Tremens for the first time. I was impressed. So impressed that I had to brew it. I searched for a recipe and finally found the one below. Unlike my other recent brews, I did not brew with 100% organic ingredients. This was because I couldn't find organic versions of some of the ingredients. So I brewed this beer mostly organic, switching only some of the ingredients in the recipe I found for the closest available organic equivalent. The beer is still in the secondary, so I cannot speak to this recipe's accuracy yet. My loca
One thing I did try that was new (for me) when brewing this beer was to make my own invert sugar. I followed this recipe using organic sugar and organic lemon juice for the citric acid, and used that instead of buying the invert sugar.
Delirium Tremens
7 oz. German Munich Malt
5 oz. Belgian Biscuit Malt
3 oz. Belgian Aromatic Malt
7½ lbs. Extra Light DME
1½ lbs. Belgian Clear Candi Sugar
1 lb. Invert Sugar (Lyle’s Golden Syrup)
1½ oz. Styrian Goldings @ 4.7% AA (7.1 HBU) (bittering hop)
¼ oz. Styrian Goldings (flavor hop)
¼ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
¼ oz. Czech Saaz (aroma hop)
¼ tsp. Grains of Paradise
1 pkg. Wyeast 1214 Belgian Abbey Ale or 1 pkg. Wyeast 1388 Belgian Strong Ale
½ cup Corn Sugar (priming)
⅓ cup Belgian Clear Candi Sugar (priming)
OG: 1.084 – 1.085
FG: 1.013 – 1.015
SRM: ~7
IBU: 26
ABV: 9.1%
Method
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi Sugar, Syrup, and bittering hop. Add water until the total volume in the brew pot is 3½ gallons. Boil for 45 minutes then add the flavor hops and Irish Moss. Boil for 11 minutes and add the aroma hop and Grains of Paradise. Boil for 4 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming Sugar and Candi that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
One thing I did try that was new (for me) when brewing this beer was to make my own invert sugar. I followed this recipe using organic sugar and organic lemon juice for the citric acid, and used that instead of buying the invert sugar.
Delirium Tremens
7 oz. German Munich Malt
5 oz. Belgian Biscuit Malt
3 oz. Belgian Aromatic Malt
7½ lbs. Extra Light DME
1½ lbs. Belgian Clear Candi Sugar
1 lb. Invert Sugar (Lyle’s Golden Syrup)
1½ oz. Styrian Goldings @ 4.7% AA (7.1 HBU) (bittering hop)
¼ oz. Styrian Goldings (flavor hop)
¼ oz. Czech Saaz (flavor hop)
1 tsp. Irish Moss
¼ oz. Czech Saaz (aroma hop)
¼ tsp. Grains of Paradise
1 pkg. Wyeast 1214 Belgian Abbey Ale or 1 pkg. Wyeast 1388 Belgian Strong Ale
½ cup Corn Sugar (priming)
⅓ cup Belgian Clear Candi Sugar (priming)
OG: 1.084 – 1.085
FG: 1.013 – 1.015
SRM: ~7
IBU: 26
ABV: 9.1%
Method
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with ½ gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi Sugar, Syrup, and bittering hop. Add water until the total volume in the brew pot is 3½ gallons. Boil for 45 minutes then add the flavor hops and Irish Moss. Boil for 11 minutes and add the aroma hop and Grains of Paradise. Boil for 4 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter and add dry hops. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming Sugar and Candi that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.
Comments
