Delirium Nocturnum clone suggestions?

[y***@gmail.com]

I've done some other belgian beers in the past, but never a dubbel.
I've become partial to Delirium Nocturnum, which I believe is a dubbel,
but may just be a belgian dark strong ale. I have done some searching
for a recipe, but haven't found one. To be honest, I haven't seen many
dubbels at all. Anyone have suggestions or recipies for a dubbel?

Regards,
Bryan

[Joel]

Post by y***@gmail.com
I've done some other belgian beers in the past, but never a dubbel.
I've become partial to Delirium Nocturnum, which I believe is a dubbel,
but may just be a belgian dark strong ale.

I'd call it more of a Belgian strong dark ale. A bit
too much body and sweetness for a typical dubbel, and
higher in alcohol than most dubbels.

Post by y***@gmail.com
Anyone have suggestions or recipies for a dubbel?

All-grain, extract, partial mash?

I'd use Belgian pilsner, munich or dark munich, a
bit of dark crystal and/or Special B. Maybe some sugar,
but not as much as for a tripel. Aim for something like
1.090 starting gravity. Most importantly, use a Belgian
abbey or high-gravity yeast, like Wyeast's Strong Belgian
Ale. Bitter moderately for such a high-gravity ale,
maybe around 20-25 IBU.
Hmmm, that's starting to sound good. May have to brew
one soon.

[Denny Conn]

Post by Joel
Most importantly, use a Belgian
abbey or high-gravity yeast, like Wyeast's Strong Belgian
Ale.

Or culture the DT/DN yeast. A number of us have had success with that.

---------->Denny
--
Life begins at 60...1.060, that is.

[y***@gmail.com]

Post by Denny Conn

Post by Joel
Most importantly, use a Belgian
abbey or high-gravity yeast, like Wyeast's Strong Belgian
Ale.

Or culture the DT/DN yeast. A number of us have had success with that.
---------->Denny
--
Life begins at 60...1.060, that is.

Well, the place I've been buying it from is exactly one block out of my
way on the drive home. I might have to pick up a pair of bottles to
culture from. Do you culture from a beer sample or the sediment? I
guess if they don't pull the annoying trick of using a bottling strain
it won't really matter.

Bryan

[Denny Conn]

Post by y***@gmail.com
Well, the place I've been buying it from is exactly one block out of my
way on the drive home. I might have to pick up a pair of bottles to
culture from. Do you culture from a beer sample or the sediment? I
guess if they don't pull the annoying trick of using a bottling strain
it won't really matter.

From the sediment, and 2 bottles is better than one! Decant most of the
beer (into your galss, of course!) and add the dregs to about a pint of
1.035 wort. You'll probably need to decant and step up a couple times.
While I haven't made a Nocturnum, I've made several batches of Tremens
like thsi and was really happy with the results.

--------->Denny

--
Life begins at 60...1.060, that is.

[y***@gmail.com]

Post by Denny Conn

Post by y***@gmail.com
Well, the place I've been buying it from is exactly one block out of my
way on the drive home. I might have to pick up a pair of bottles to
culture from. Do you culture from a beer sample or the sediment? I
guess if they don't pull the annoying trick of using a bottling strain
it won't really matter.

From the sediment, and 2 bottles is better than one! Decant most of the
beer (into your galss, of course!) and add the dregs to about a pint of
1.035 wort. You'll probably need to decant and step up a couple times.
While I haven't made a Nocturnum, I've made several batches of Tremens
like thsi and was really happy with the results.
--------->Denny
--
Life begins at 60...1.060, that is.

OK. Two bottles it is. And a six of the O'Dell 90 shilling since I'll
already be there. I need something to compare my Scottish ale aginst
when I put it in the keg next week.

Bryan

[y***@gmail.com]

Post by Joel
All-grain, extract, partial mash?

Doesn't matter. I do all of them, and can do the conversions if I
decide to go a different way with the recipe. Since I've used up all
of my freebie extract I'll probably do all grain.

Bryan

[dutchbrew/chicago]

try this new belgian candi sugar in your recipe and let me know how you
like it :-). They say the sugar is what the rochefort brewery in
belgium uses. not sure how much you would have to use though maybe
1/2 lb to 1lb?

http://morebeer.com/product.html?product_id=6947
http://morebeer.com/product.html?product_id=6788