I made a copy of the Allagash Curieux clone on this forum a while back and used all extract. I loved it. I decided to make it again but this time I did an all grain. I was still a beginner and I didn't sparge it and basically just put the grains in and was left with 2 gallons of water after it. I just added water to make it 5, did the boil and threw it in the fermenter.
As expected, the beer is very mild and bland (actually the bourbon takes most of the flavor). How can I fix this? I was thinking of unbottling the beer, putting it in a pot with some more water and some extract/hops. I have about a case and a half of the beer left. Any suggestions what I should add or how I can attempt to fix this?
The recipe I used was as follows:
Allagash Curieux Clone
Bring water to 149 degrees for the mash
Add the 0.5lbs of Carapils
Seep for 45-60 minutes at 149f
Remove the mash and bring the mixture to a boil
At first boil, add 9.3lbs malt extract
Bring to a rolling boil
At first boil, add 0.5oz tettnang and 1oz of hersbrucker
After 30 minutes, add 0.25oz of tettnang and 0.5oz of hersbrucker
After 45 minutes, add the 1lbs of corn sugar
After 50 minutes, add 0.25oz of tettnang and 0.5oz of hersbrucker
After 60 minutes, remove and cool
70 f for fermentation week 1
78 f for fermentation week 2
70 f for fermentation weeks 3,4
Put in the primary fermenter
Soak the cubes in Jim Beam for 1 month.
After 30 days, dump the JB from the container and put fresh Jim Beam in.
After 60 days, put the wort in the secondary
After 90 days, add 2.5oz oak cubes (discard the JB first) to secondary. Also, put new JB in
with the last 0.5oz chips.
After 111 days, add the last 0.5oz of cubes AND the JB its soaking in into the secondary.
After 120 days, bottle the beer
INGREDIENTS:
--------------
13 lbs pilsner malt [13lbs x 3315x]
1 lbs Carapils [1lbs x 3009B]
--------------
OR
--------------
9.3lbs Pilsner Malt Extract [9.3lbs x M3007]
0.5lbs Carapils [0.5lbs x 3009B]
--------------
1lbs corn sugar [1lbs 7553]
1oz tettnang [1 x 1556]
2oz hersbrucker [2 x 1523]
Yeast: 1 smackpack of Belgian Ardennes, and one of WLP550 [1 x ACT3522, 1 x WL550]
3oz of Hungarian medium toast oak cubes in Jim Beam [1 x 8244x]
5oz priming sugar [1 x 7540]
As expected, the beer is very mild and bland (actually the bourbon takes most of the flavor). How can I fix this? I was thinking of unbottling the beer, putting it in a pot with some more water and some extract/hops. I have about a case and a half of the beer left. Any suggestions what I should add or how I can attempt to fix this?
The recipe I used was as follows:
Allagash Curieux Clone
Bring water to 149 degrees for the mash
Add the 0.5lbs of Carapils
Seep for 45-60 minutes at 149f
Remove the mash and bring the mixture to a boil
At first boil, add 9.3lbs malt extract
Bring to a rolling boil
At first boil, add 0.5oz tettnang and 1oz of hersbrucker
After 30 minutes, add 0.25oz of tettnang and 0.5oz of hersbrucker
After 45 minutes, add the 1lbs of corn sugar
After 50 minutes, add 0.25oz of tettnang and 0.5oz of hersbrucker
After 60 minutes, remove and cool
70 f for fermentation week 1
78 f for fermentation week 2
70 f for fermentation weeks 3,4
Put in the primary fermenter
Soak the cubes in Jim Beam for 1 month.
After 30 days, dump the JB from the container and put fresh Jim Beam in.
After 60 days, put the wort in the secondary
After 90 days, add 2.5oz oak cubes (discard the JB first) to secondary. Also, put new JB in
with the last 0.5oz chips.
After 111 days, add the last 0.5oz of cubes AND the JB its soaking in into the secondary.
After 120 days, bottle the beer
INGREDIENTS:
--------------
13 lbs pilsner malt [13lbs x 3315x]
1 lbs Carapils [1lbs x 3009B]
--------------
OR
--------------
9.3lbs Pilsner Malt Extract [9.3lbs x M3007]
0.5lbs Carapils [0.5lbs x 3009B]
--------------
1lbs corn sugar [1lbs 7553]
1oz tettnang [1 x 1556]
2oz hersbrucker [2 x 1523]
Yeast: 1 smackpack of Belgian Ardennes, and one of WLP550 [1 x ACT3522, 1 x WL550]
3oz of Hungarian medium toast oak cubes in Jim Beam [1 x 8244x]
5oz priming sugar [1 x 7540]
