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Old 09-07-2011, 03:26 AM   #21
redbone
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Reading around a bit more about Allagash Tripel/Curieux, the Curieux is the Tripel aged in Jim Beam barrels and then blended back with fresh Tripel. From the website:

Description: Strong Golden Ale
ABV: 9%
Profile: Honey, Passionfruit, Herbal

So, it looks to me that you'd need to get some honey and passion fruit in the recipe to get closer to the Tripel clone before you could actually even attempt a Curieux clone. What you've created might be good, but I don't see this being a definitive or even close clone.

Here is an example of a beer using Passion Fruit: http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-week-passionfruit-mango-wildfire-wheat

The color of that beer turned out great if that is a real picture of it.

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Old 09-07-2011, 03:35 AM   #22
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Quote:
Originally Posted by redbone
Reading around a bit more about Allagash Tripel/Curieux, the Curieux is the Tripel aged in Jim Beam barrels and then blended back with fresh Tripel. From the website:

Description: Strong Golden Ale
ABV: 9%
Profile: Honey, Passionfruit, Herbal

So, it looks to me that you'd need to get some honey and passion fruit in the recipe to get closer to the Tripel clone before you could actually even attempt a Curieux clone. What you've created might be good, but I don't see this being a definitive or even close clone.

Here is an example of a beer using Passion Fruit: http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-week-passionfruit-mango-wildfire-wheat

The color of that beer turned out great if that is a real picture of it.
I don't think they literally use passionfruit. It is just a description of the flavor notes they get from the beer...
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Old 09-07-2011, 03:54 AM   #23
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Quote:
Originally Posted by heywolfie1015 View Post
I don't think they literally use passionfruit. It is just a description of the flavor notes they get from the beer...
Ya think? So, its simply a yeast thing?
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Old 09-07-2011, 04:00 AM   #24
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Quote:
Originally Posted by redbone

Ya think? So, its simply a yeast thing?
I would say almost definitely. Belgian yeast throws a lot of interesting flavors, including fruity esters.
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Old 09-07-2011, 04:05 AM   #25
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Right, and we cannot get use of their own yeast because they bottle with a different strain than they ferment with.

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Old 09-07-2011, 11:51 AM   #26
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Quote:
Originally Posted by heywolfie1015

I would say almost definitely. Belgian yeast throws a lot of interesting flavors, including fruity esters.
I agree with this too!
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Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine

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Old 10-04-2011, 12:47 AM   #27
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So the Kate the Great clone is gone and the Curieux clone is chilling and carbing up in the kegerator now...updates to come in a week or so.

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Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine

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Favorite Recipe #1: Kate the Great Clone
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Old 10-04-2011, 01:20 AM   #28
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I brewed somewhat of a Curiex clone a few months ago.

Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oak Allagash Tripel
Brewer: stevehollx
Asst Brewer: mjk
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0) Spicy and phenolic @ 3mo from brew day.  Mellowed out by 9/1.  Super smooth now.

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal      
Boil Size: 7.60 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.082 SG
Estimated Color: 4.5 SRM
Estimated IBU: 28.2 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs 8.0 oz         Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        86.2 %        
2.00 oz               Tettnang [4.50 %] - Boil 60.0 min        Hop           3        24.9 IBUs     
0.50 oz               Hallertauer [4.80 %] - Boil 15.0 min     Hop           5        3.3 IBUs      
0.125 oz               Coriander Seed (Boil 5.0 mins)           Spice         6        -             
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
3.00 oz               Oak Chips (Secondary 5.0 days)           Flavor        7        -             
2 lbs                 Corn Sugar (Dextrose) (0.0 SRM)          Sugar         2        13.8 %        
2 pkgs               Wyeast 1762 Abbey II

Mash Schedule: !!!My Mash and Double Batch Sparge
Total Grain Weight: 14 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Step              Add 15.62 qt of water at 164.6 F        149.0 F       60 min        



Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
I ended up using chips for a short period of time so that I didn't have to age it on cubes for months. Next time I think I'd throw cubes in the secondary.

The mash temperate is spot on for this, I think. Just the right amount of residual sweetness (which is what sets Allagash Tripel apart from other tripels, I think). The beer had nasty phenols until ~2.5 months where it cleaned right up. It is almost too smooth now and I kind of which I either fermented in the primary warmer, or added more coriander. Next time I may to .25 oz of coriander for 15 min, and I'm thinking of adding a hair of white peppercorn along with it to give a more jagged flavor profile. Another option would be to use a less clean yeast, like WY1214.

I'll probably brew this again in the late winter or spring. It's a good early summer beer.
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Last edited by stevehollx; 10-04-2011 at 01:24 AM.
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Old 10-05-2011, 04:23 AM   #29
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So first pull after 24 hrs on the gas proved quite surprising. The major taste I pick up is honey. The JB is almost non existent. I added a cup of JB to the keg and will let it ride for a few weeks on the gas to get all carbed up and mix those flavors in a bit more. It is very smooth, without even a hint of >10% abv that it is (without the JB soaked oak or JB in the keg). I will post a pic when it's carbed up. I don't think this will be a pint kind of beer, but more of a snifter, winter warmer, sipping kind of beer. It doesn't seem strong whilest drinking it, but after 15 minutes you can tell this is not your average strength beer!

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Bucket: Air
Carboy 1: Crop Chopper PAL
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: 1 Gallon of Wild Yeast Culture!
Keg 1: Kate the Great Clone (left tap)
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine

In the Works: IPA

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
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Old 10-12-2011, 06:27 PM   #30
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Any updates on this? I love me some curieux and would love to be able to brew it!

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