Most of my batches are attempts to get to something close to Delirium Tremens. This time I figured I'd try either closely following a recipe or using a clone kit. I found a couple of places that have Tremens kits or recipes; the constraining factors for me are cost, and using malt extract since I don't have the equipment to do an all-grain batch yet.
http://www.austinhomebrew.com/Beer/D/Delirium-Tremens-18D.html
Makes 5 US gallons
Fermentable Sugars:
Extract: 10 lb Liquid Malt Extract, 1 lb Candi Sugar, 1 can of Lyle's Golden Syrup, .5 lb Base Grains, .5 lb Specialty Grains
Mini Mash: 8 lb Liquid Malt Extract, 1 lb Candi Sugar, 1 can of Lyle's Golden Syrup, 2.5 lb Base Grains, .5 lb Specialty Grains
All Grain: 1 can of Lyle's Golden Syrup, 13.75 lb Base Grains, .5 lb Specialty Grains, 1 lb Candi Sugar
$65.89 for the kit, plus would need to add 2 x WLP530 Belgian Abbey Ale purchased here for $10 per
$85.89 + shipping total
has an All-Grain Belgian Trippel kit; didn't check if they also have an extract kit
Some guy who claimed to know the Tremens brewer posted a recipe here; it looks reasonable, but it's all grain so I'll have to try it another time.
Brewtoad has several postings. The one that Google ranks highest is: http://www.brewtoad.com/recipes/delirium-tremens-clone-3
| ($) | Item |
|---|---|
| 60 | 9# Briess Golden Light Dried Malt Extract |
| 15 | 2# Belgian Candi sugar |
| 3 | random specialty steeping grains |
| 3 | Golding hops |
| 3 | Czech Saaz |
| 20 | 2 x WLP something |
| 104 | Total |
The problem with it is that it's more expensive that AHS, even including shipping.
Using Austin Homebrew Supply's Delirium Tremens clone kit.
Made a yeast starter with ¼ c liquid malt extract from the kit and White Labs WLP 530 Abbey Ale yeast. Also sterilized about 3 gallons of water, and stashed in the fridge the next day.
Brewed following AHS's directions, except put the steeping grains into water at the boil and let it cool.
Between 8–9% potential alcohol by volume.
Yeast showed good activity by the next day, and continued at a happy pace.
Pitched the second yeast vial in the evening. The ferment was still moving along nicely, but was out of town August 7–10.
Racked it off into the carboy; yeast is still at a low level of activity (small amount of foam forming, airlock bubbles occasionally).
Bottling. The beer had cleared to a surprisingly dark color once the yeast settled, like a brown ale. Taste was fine, not too sweet; B said it had an aftertaste of vegetables. Final gravity reading showed 1% on the potential alcohol scale. Used the included priming sugar.