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Delirium Tremens Clone

271 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.89 gallons
Post Boil Size: 12.75 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Huyghe
Calories: 271 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday May 30th 2026
1.082
1.016
8.8%
31.1
5.3
5.4
35.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Pilsner20 lb Pilsner 38 1.6 73.4%
4 lb Cane Sugar4 lb Cane Sugar - (late boil kettle addition) 46 0 14.7%
2 lb Weyermann - Munich Type I2 lb Munich Type I $ 2.57 / lb
$ 5.14 		38 6 7.3%
1 lb German - Melanoidin1 lb Melanoidin 37 25 3.7%
4 oz Weyermann - Acidulated4 oz Acidulated $ 4.29 / oz
$ 17.16 		27 3.4 0.9%
27.25 lbs / $ 22.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 25.5 60%
0.50 oz Hopsteiner - Styrian Golding0.5 oz Styrian Golding Hops Pellet 5.5 Boil 20 min 2.57 10%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 20 min 2.11 10%
0.50 oz Hopsteiner - Styrian Golding0.5 oz Styrian Golding Hops Pellet 5.5 Boil 3 min 0.53 10%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 3 min 0.43 10%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 oz Coriander Spice Boil 10 min.
0.20 oz Grains of Paradise Spice Boil 10 min.
0.20 oz Ginger Spice Boil 10 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
0.38 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
71.6 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 824 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 4.73 / each
$ 4.73
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
71.6 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 824 B cells required
$ 12.72 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 g/l
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
CaSO4 (skyllevann):2 gram / 0,5 strøken teskje
CaSO4 (mesk):2,5 gram / 0,6 strøken teskje
CaCl2 (skyllevann):4 gram / 1,2 strøken teskje
CaCl2 (mesk):5 gram / 1,5 strøken teskje
CaCO3 (kun mesk):0 gram / 0 strøken teskje
NaHCO3 (kun mesk):2,5 gram / 0,6 strøken teskje
25 liter mesk, 20 liter skyll.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike; protein-fase 14.5 L 58 C? Infusion -- 124 °F 30 min
Ramp & rest Temperature -- 144 °F 45 min
Ramp & rest Temperature -- 158 °F 15 min
Mash-out Temperature 165 °F 170 °F 15 min
11 gal Double batch sparge Sparge 170 °F -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 11.7 gal (46.82 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.56 30.2  
Mash volume with grains 9.42 37.7  
Grain absorption losses -2.91 -11.6  
Remaining sparge water volume (equipment estimates 7.99 g | 32 qt) 9.49 38  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.39 g | 49.6 qt) 13.89 55.6  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.75 51  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.75 g | 51 qt) 11 44  
Total: 17.05 68.2
Equipment Profile Used: System Default
 
Notes

Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.

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  • Last Updated: 2026-05-31 03:26 UTC
  • Snapshot Created: 2026-05-30 23:39 UTC
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