The Shakes

First Place, Belgian Strong Ales (18D), 2011 Cactus Challenge

Brewed 4/17/11
Bottled 6/14/11

This is a Delirium Tremens "clone". I say it with quotes because it's just some recipe I found on the internet that mentioned it was a "good rendition" of the original. And nobody ever lies on the internet, do they?

These turned out. Notice I didn't say good or bad. They just turned out.

After nearly 4 weeks of bottle conditioning, there is absolutely no carbonation. I believe the yeast died in the secondary, and these will have to be force-carbonated. That being said, the beer is actually quite good. Notes of pear and pepper with a bit of clove dominate the aroma and taste. There is a sweet aftertaste that borders on astringent, but I believe proper carbonation will solve that.

UPDATE: Against my better judgement, a packet of Red Star dry champagne yeast was purchased. A pea-sized dollop was added to each bottle, and they were allowed to condition for 2 weeks. The results were spectacular - Beautiful carbonation throughout, and the yeast dried out the sweet aftertaste. I'm not sure this technique could ever be replicated exactly, but we'll enjoy them while they last.


Initial 1.095
Transfer 1.012
Final 1.012
10.89% ABV How is this calculated?


8 lbs Light Pilsner DME
7 oz Munich Malt
5 oz Biscuit Malt
3 oz Aromatic Malt
1.5 lbs light Candi sugar
1 lb Lyle's Golden Syrup (Inverted Sugar Syrup)
1/2 tsp Grains of Paradise seed
1.75 oz Styrian Gold hop pellets
1/2 oz Saaz hop pellets
1 tsp Irish Moss
1 vial WLP 500 Trappist Ale Yeast
1 cup table sugar for priming


In 3.5 gallons water, steep grains at 150 for 25 minutes.
Disolve DME and bring to a boil.
Add Candi sugar, Golden Syrup, and 1.5oz Styrian hops. Boil for 45 minutes.
Add 1/4 oz Styrian and 1/4 oz Saaz hops, along with Irish Moss. Boil 11 minutes more.
Add 1/4 oz Saaz hops and Grains of Paradise seed. Boil a final 4 minutes.
Remove from heat, cool to at least 80, then pitch yeast.
Ferment at room temperature (70) for 5 weeks, or until the airlock goes flat.
Transfer to secondary and let settle 3 weeks before bottling.
Bottle and store for at least 1 month before chilling (or force-carbonating if your yeast die).

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