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Grand Cru

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mark E Tomusiak
Calories: 212 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Thursday May 5th 2022

Delirium Tremens Golden Ale Clone

by Boozy Mcboozerson

OG: 1.072 FG: 1.008 ABV: 8.4% IBU: 26

Original Gravity:

1.065

Final Gravity:

1.009

ABV (standard):

7.3%

IBU (tinseth):

29.8

SRM (morey):

3.9

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Weyermann - Pilsner9.5 lb Pilsner	36	1.5	70.4%
1.75 lb	Weyermann - Vienna Malt1.75 lb Vienna Malt	37	3.5	13%
0.25 lb	German - CaraFoam0.25 lb CaraFoam	37	1.8	1.9%
0.75 lb	Flaked Corn0.75 lb Flaked Corn	40	0.5	5.6%
1 lb	Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L)	32	0	7.4%
0.25 lb	Weyermann - Acidulated0.25 lb Acidulated	27	3.4	1.9%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewmaster - Czech Saaz1 oz Czech Saaz Hops	Pellet	3.7	First Wort	60 min	13.35	40%
0.50 oz	Artisan - Perle0.5 oz Perle Hops	Pellet	7.6	Boil	60 min	12.46	20%
1 oz	Charles Faram - Celeia1 oz Celeia Hops	Leaf/Whole	2.7	Boil	15 min	4	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewmaster - Czech Saaz (Pellet)	13.35	40%
0.50 oz	Artisan - Perle (Pellet)	12.46	20%
1 oz	Charles Faram - Celeia (Leaf/Whole)	4	40%
2.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
11 g	Coriander Seed		Spice	Boil	10 min.
8 g	Bitter Orange Peel		Spice	Boil	10 min.

Yeast

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 0 Temp: 68 °F CO₂ Level: 3 Volumes

Target Water Profile

Boulder City Tap

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 3/21/24. Mash in w/15 L Boulder city with 3 g CaCl2. Mash in at 130, raise to 149 F for 45', up to 156 F for 15', mash out at 170 F . Lauter, boil, cool to 66 F, pitch slurry from 2 L starter. Fast ferment start, temp rises to 75 - 77 F, maintain.

4/7/24: Racked to keg, gravity 1.010. Maintain warm temperature.

4/15/24: Moved to serving fridge at 42 F.

Last Updated and Sharing

417

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Brews

Public: Yup, Shared
Last Updated: 2024-04-21 16:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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