Delirium Tremens ( Belgium ) Recipe
Recipe information
Make Delirium Tremens ( Belgium ) in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base Ingredients
Additional Flavorings
Preparation
1. Mashing the Grains
In a large brew kettle, heat 5 liters of water to approximately 70°C (160°F).
2. Adding the Grains
Add the pale malt, caramunich malt, and wheat malt to the hot water. Stir well to ensure there are no clumps.
3. Mashing Process
Maintain the temperature around 65°C (149°F) for about 60 minutes. Stir occasionally.
4. Lautering
After mashing, drain the liquid (wort) from the grains into another pot, then rinse the grains with hot water to extract more sugars.
Boiling
5. Boil the Wort
Bring the collected wort to a boil and add the Hallertau hops. Boil for 60 minutes.
6. Adding Flavorings
With 15 minutes remaining in the boil, add the Saaz hops, orange peel, and coriander.
7. Cooling the Wort
After the boil is complete, cool the wort quickly using a wort chiller or an ice bath.
Fermentation
8. Transfer to Fermentation Vessel
Transfer the cooled wort into a sanitized fermentation vessel.
9. Pitching the Yeast
Sprinkle the Belgian yeast on top of the wort and seal the fermentation vessel with an airlock.
10. Fermentation Period
Allow the beer to ferment for 1-2 weeks at room temperature, checking for bubbling in the airlock.
Bottling
11. Prepare for Bottling
After fermentation, dissolve 0.5 cups of sugar in a small amount of water and add to the beer for carbonation.
12. Bottling the Beer
Siphon the beer into sanitized bottles, leaving some headspace at the top.
13. Sealing the Bottles
Cap the bottles and store them in a cool, dark place for another 1-2 weeks for carbonation.
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