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Delirious Tremens

285 calories 27.5 g 12 oz
Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.430 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 285 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created Wednesday August 3rd 2016
Amount Fermentable Cost PPG °L Bill %
9.90 lb Liquid Malt Extract - Light9.9 lb Liquid Malt Extract - Light 35 4 81.8%
2.20 lb Belgian Candi Sugar - Clear/Blond (0L)2.2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 18.2%
12.10 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Sterling20 g Sterling Hops Pellet 8.7 Dry Hop 5 days 23.5%
20 g Willamette20 g Willamette Hops Pellet 4.5 Dry Hop 5 days 23.5%
20 g Strisselspalt20 g Strisselspalt Hops Pellet 3.5 Dry Hop 5 days 23.5%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Dry Hop 5 days 29.4%
85 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Coriander Spice Boil 10 min.
0.14 oz Dried Ginger root Spice Boil 10 min.
0.14 oz Grains of Paradise Spice Boil 10 min.
Mangrove Jack - Belgian Ale Yeast M41
1 Each
Attenuation (avg):
Optimum Temp:
79 - 90 °F
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 391 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: Batch       Amount: Dextrose: 6.5 oz.       CO2 Level: 3 Volumes
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.48 g | 21.9 qt) -0.02 -0.1  
Volume increase from sugar/extract (early additions) 1.02 4.1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 1 4  
Boil off losses -1.5 -6  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: -0.02 -0.1
Equipment Profile Used: System Default

This recipe requires Iso-alpha concentrate which can be purchased from I'm not sure of the correct amount to use as mines came measured, but I made my brew with an IBU of 30. Also. all the hops in this recipe are in hop teabags which are added to the end of fermentation. The teabags can be purchased from Amazon or Ebay. Here's the recipe:

Bring 3 liters of water to a boil. Add Candi sugar and dissolve. Add spices in a musin cloth and boil for 10 minutes. Add this concoction, including spice bag to fermentation bucket. Add liquid malt to bucket and stir until evenly distributed. Top up bucket of fermenter to 23 liters. Add liquid Iso-alpha concentrate to wort. Oxygenate the wort by stirring it vigorously creating a foamy layer on top of wort. Pitch yeast on top of wort. No need to rehydrate yeast, but feel free if you like. I used two packs (20g total) of Mangrove Jacks M41 Belgian Ale yeast. Allow to fermentate at 74F for at least two weeks. Once fermenation is done and stable, boil 500ml of water and add to a bowl. Add all hop tea bags and let seep for 10 minutes. Add this hop tea, including tea bags to wort. Allow this tea to seep in fermentor for 5 days before bottling. Batch prime wort using 6.5oz of dextrose and bottle. Allow to further fermentate in bottles for 3-6 weeks or longer.

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  • Last Updated: 2016-08-04 13:48 UTC