11 replies to this topic

[SchwanzBrewer]

I have a Delirium Tremens clone recipe from a friend I'd like to see. He sent it in a promash rec file.

 

Anyone of you guys convert it for me?

 

Cheers!

[denny]

I have a Delirium Tremens clone recipe from a friend I'd like to see. He sent it in a promash rec file.

 

Anyone of you guys convert it for me?

 

Cheers!

 

Sure...email it to me and tell me what you want.

[Mya]

I have the xml converter at home as well

[SchwanzBrewer]

denny, I don't think I have your email. I tried to upload it here, but the forum software won't let me. PM me your email and I'll send it to you.

[SchwanzBrewer]

Here's the recipe if anyone is interested.

 

Delirium Tremens reclone

 

A ProMash Recipe Report

 

Recipe Specifics

----------------

 

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50

Total Grain (Lbs):       13.50

Anticipated OG:          1.071    Plato:             17.32

Anticipated SRM:           3.5

Anticipated IBU:          26.7

Brewhouse Efficiency:       75 %

Wort Boil Time:             60    Minutes

 

Pre-Boil Amounts

----------------

 

Evaporation Rate:       1.50    Gallons Per Hour

Pre-Boil Wort Size:    7.00    Gal

Pre-Boil Gravity:      1.056    SG          13.78  Plato

 

 

Grain/Extract/Sugar

 

  %     Amount     Name                          Origin        Potential SRM

-----------------------------------------------------------------------------

88.9    12.00 lbs. Pilsener                      Germany        1.038      2

11.1     1.50 lbs. Cane Sugar                    Generic        1.046      0

 

Potential represented as SG per pound per gallon.

 

 

Hops

 

  Amount     Name                              Form    Alpha  IBU  Boil Time

-----------------------------------------------------------------------------

 1.50 oz.    Czech Saaz                        Pellet   3.50  21.3  60 min.

 0.50 oz.    Styrian Goldings                  Pellet   5.25   5.4  30 min.

 

 

Extras

 

 Amount      Name                           Type      Time

--------------------------------------------------------------------------

 0.40 Oz     Corriander Seed                Spice     10 Min.(boil) 

 0.17 Oz     Ginger Root                    Spice     10 Min.(boil) 

 0.13 Oz     Grains of Paradise             Spice      0 Days(boil) 

 

 

Yeast

-----

 

 

 

 

Mash Schedule

-------------

 

Mash Name: DT Mash Sched

 

Total Grain Lbs:   12.00

Total Water Qts:   10.08 - Before Additional Infusions

Total Water Gal:    2.52 - Before Additional Infusions

 

Tun Thermal Mass:   0.00

Grain Temp:        75.00 F

 

 

                    Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse

Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio

---------------------------------------------------------------------------------

Protein Rest           5     15    131     130   Infuse   144       10.08   0.84

Beta Rest              5     30    144     142   Infuse   210        2.65   1.06

Alpha rest             5     30    158     156   Infuse   210        4.65   1.45

 

 

Total Water Qts:           17.38 - After Additional Infusions

Total Water Gal:            4.35 - After Additional Infusions

Total Mash Volume Gal:      5.31 - After Additional Infusions

 

All temperature measurements are degrees Fahrenheit.

All infusion amounts are in Quarts.

All infusion ratios are Quarts/Lbs.

[positiveContact]

so what yeast?

 

is that fresh ginger?

Edited by TheGuv, 04 June 2014 - 11:42 AM.

[SchwanzBrewer]

so what yeast?

 

is that fresh ginger?

 

Good question on the yeast. I asked the author and no response as of yet. I'm guessing it's 1388.

 

I'll let you know on the spices too.

[bigdaddyale]

https://outofkey.com...file-converter/

[Mya]

https://outofkey.com...file-converter/

I have that, it works, except for the mash temps

[denny]

Good question on the yeast. I asked the author and no response as of yet. I'm guessing it's 1388.

 

I'll let you know on the spices too.

 

You culture the yeast from a bottle of DT.  That recipe looks remarkably like one that was posted on Tastybrew 15 years ago by Nate Sampson.  Assuming it it, he recommends dry ginger. 

Edited by denny, 05 June 2014 - 08:12 AM.

[SchwanzBrewer]

You culture the yeast from a bottle of DT.  That recipe looks remarkably like one that was posted on Tastybrew 15 years ago by Nate Sampson.  Assuming it it, he recommends dry ginger. 

 

Ah. Sounds good. Damn, I might not have time to do that before Sunday. I'd have to start tonight with a 0.5 L - 1.020 wort, and step it up tomorrow night with a 1 L  - 1.037 wort, then again Saturday night with a 1.5 L - 1.037 wort.

[SchwanzBrewer]

Denny, I'm not sure where my buddy (Joe) got the recipe, but I recall that he said he experimented with the beer for about 6 months to get everything just right. He won a gold at NHC (regional) about 8 or 9 years ago with the beer. He used to frequent the NB forum.