Delerium Tremendous
Broomfield nanoBrewery
Brewing Notebook
Brew size:
17 L in 375 ml bottles
Grains:
500 g Dingemans Special B Malt - steeped in the wort at
flameout
flameout
Hops:
31 g EK Goldings - 45 mins boil
16 g Saaz - at flame out
16 g Saaz - at flame out
Yeast:
Wyeast 1762 Belgian Abbey II
Extracts:
2 kg LDME
Adjuncts:
750 g Australian Rainforest Honey
500 g Belgian Candi Sugar
500 g Belgian Candi Sugar
Brewing Time:
2 weeks primary fermentation
1 week secondary fermentation
1 week secondary fermentation
Temperatures:
Yeast pitched at ~18 C
First week primary was cold (10-20 C) had 24 h on the
heating pad after 2 days.
Second week primary cool (8-22 C)
Secondary was on the heating pad
First week primary was cold (10-20 C) had 24 h on the
heating pad after 2 days.
Second week primary cool (8-22 C)
Secondary was on the heating pad
Approximate ABV:
7.5%
Notes:
A spiritual successor to the Van Damme Tripel. Very similar in the ingredients but a full sized boil in the new urn. The yeast did not appear to start for 2 days. 24 h on the heating pad got it bubbling hard before we let it back to room temp. Still quite high gravity (1025) after 1 week so left in the primary for a 2nd week. Still quite high gravity after 2nd week so racked and put on the heating pad. ~70 g sugar used to bulk prime for low carbonation.
