029 Delirium Clone - Beer Recipe - Brewer's Friend

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029 Delirium Clone

218 calories 21.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 19.7 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.homebrewtalk.com/threads/pink-elephant-delirium-tremens-clone.112957/
Hop Utilization: 99%
Calories: 218 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Friday December 11th 2020
1.071
1.016
7.1%
22.7
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.91 kg Weyermann - Bohemian Pilsner Malt4.914 kg Bohemian Pilsner Malt 36.8 2.43 86.7%
756 g Cane Sugar756 g Cane Sugar 46 0 13.3%
5.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Styrian Goldings36 g Styrian Goldings Hops Pellet 3.8 Boil 60 min 17.4 60%
24 g Saaz24 g Saaz Hops Pellet 3.5 Boil 15 min 5.3 40%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2.50 ml Phosphoric acid Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 493 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 L Infusion 51.7 °C 51.7 °C 10 min
Infusion 62.2 °C 62.2 °C 45 min
Infusion 70 °C 70 °C 30 min
10 L Sparge 77.8 °C 77.8 °C 10 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.2
Mash volume with grains 21.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 15 L) 12.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 27.9 L) 25.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 19.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.7 L) 19
Total: 31  
Equipment Profile Used: System Default
 
Notes

Corianded - 9 whole crushed somewhat remaining of soul spice, 2 gm pre-ground
Exotic pepper - 1.5g
Cardamom - 2.5g, ground in pestel
Ginder - 3.3g pre-ground ginger (Soul Spice)
All added 10 mins left in boil

pH. Predicted at 5.52, but actually measured at 5.63. I then added about another 1ml of phosphoric acid around 25 mins into the 62.2 degree mash. WHen I remeasured, it was 5.57, although likely the phosphoric acid will need some time to recirculate.

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  • Last Updated: 2020-12-12 14:12 UTC