Delirium Belgian Ale Recipe
Indulge in the rich, complex flavors of Delirium Belgian Ale, a masterpiece of brewing that dances on your palate with notes of banana, clove, and a hint of caramel. This golden-hued ale, with its signature pink elephant label, offers a perfect balance of sweetness and subtle spice, making each sip an unforgettable experience. Ideal for those who appreciate craftmanship and a touch of whimsy in their beer.
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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large brew kettle, heat 5 liters of water to approximately 150°F (65°C). Add the Pilsner, Munich, and Caramel malts. Maintain the temperature for 60 minutes, stirring occasionally.
- 2
Sparging
After mashing, sparge the grains with additional hot water to collect around 5 liters of wort in the kettle.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the Saaz hops and boil for 60 minutes. Add the Hallertau hops during the last 15 minutes of the boil.
- 4
Cooling
After boiling, cool the wort quickly using a wort chiller or ice bath to around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter. Pitch the Belgian yeast and seal with an airlock. Allow to ferment for 1-2 weeks at around 68-72°F (20-22°C).
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer and cap securely.
- 7
Conditioning
Allow the bottled beer to condition at room temperature for about 1-2 weeks before refrigerating.
