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Delirium

256 calories 25 carbs
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Thursday December 6th 2018
1.077
1.017
7.83%
28.75
3.54
5.76
 
Fermentables
Amount Fermentable PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 84.6%
2 lb Cane Sugar2 lb Cane Sugar - (late addition) 46 0 15.4%
13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 21.85 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Aroma 15 min 6.9 50%
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Temperature 125 °F 10 min
gal Temperature 144 °F 45 min
gal Temperature 158 °F 30 min
gal Temperature 172 °F 10 min
Starting Mash Thickness: 1.7 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.15 oz Ginger Root Spice Boil 10 min.
0.15 oz Seeds of Paradise Spice Boil 10 min.
0.42 oz Coriander Spice Boil 10 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.8 35.2  
Strike water volume at mash thickness of 1.7 qt/lb 4.68 18.7  
Remaining sparge water volume 4.13 16.5  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.18 28.7  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5 20  
Total: 8.8 35.2
 
Notes

Notes
------------
Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.

10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.




Yeasts
------------
Duvel Moortgat — Wyeast1388 (Belgian Strong Ale) and White Labs WLP570 (Belgian Golden Ale)

Achouffe — Wyeast 3522 (Belgian Ardennes) and White Labs WLP550 (Belgian Ale)

Chimay — Wyeast 1214 (Belgian Ale) and White Labs WLP500 (Trappist Ale)

Westmalle — Wyeast 3787 (Trappist High Gravity) and White Labs WLP530 (Abbey Ale)

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  • Last Updated: 2018-12-06 14:53 UTC