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Delirium Tremens Tribute

280 calories 28.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Nick
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Sunday February 24th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 70.3%
8 oz Munich Malt8 oz Munich Malt 36.8 7.87 2.9%
5 oz Belgian - Biscuit5 oz Biscuit 35 23 1.8%
4 oz Aromatic4 oz Aromatic 33 38 1.5%
1.50 lb Invert Sugar Syrup1.5 lb Invert Sugar Syrup - (late boil kettle addition) 36 1 8.8%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
17.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 28.21 60%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 2.85 10%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 20 min 1.81 10%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 3 min 0.58 10%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 3 min 0.37 10%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.06 oz Ground Ginger Spice Boil 10 min.
0.35 oz Coriander Seed Spice Boil 10 min.
0.07 oz Grains of Paradise Spice Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use Distilled Water (7 gallons)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Protein Rest Temperature -- 125 °F 10 min
12 qt Decoction mash Decoction -- 144 °F 45 min
16 qt Add decoction to lauder tun Infusion -- 158 °F 30 min
24 qt 6 gallon boil volume Sparge -- 172 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (7.01 g). Reduce mash thickness to 1.98 qt/lb or increase pre-boil volume to 5.02 g.    
Strike water volume at mash thickness of 2 qt/lb 7.03 28.1  
Mash volume with grains (equipment estimates 7.16 g | 28.6 qt) 8.16 32.6  
Grain absorption losses -1.76 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.35 g | 21.4 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 4 16  
Top off amount 1 4  
Going into fermentor 5 20  
Total: 7.01 28
Equipment Profile Used: System Default
 
Notes

To make invert sugar, add 1.5 pounds of raw cane sugar to a pot with 1.25 cups of water. Bring to light boil and add 2.2 grams of citric acid. Simmer the mixture for approximately 30-40 minutes until the sugar sauce becomes sticky. Chill a plate and spread a thin line of sauce on the plate to allow to cool. If the sauce is sticky, it has been converted to invert sugar.

This recipe has been made multiple times - sometimes with a decoction mash, others without decoction mash.

I always use 2 yeasts during fermentation and late add the invert sugar. Be sure to leave head space for added sugar. If making invert sugar ahead of time, it will solidify in the refrigerator. You'll need water to dissolve it before adding it to the fermenter.

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  • Last Updated: 2026-06-21 14:45 UTC