Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Allagash Black Clone

Reply
 
LinkBack Thread Tools
Old 07-07-2012, 05:04 PM   #1
mkeckjr
Beer Enthusiast
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Boston
Posts: 63
Liked 7 Times on 6 Posts
Likes Given: 3

Default All-Grain - Allagash Black Clone

Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: 1 Liter
Batch Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.010
IBU: 27.5
Boiling Time (Minutes): 60
Color: 40
Primary Fermentation (# of Days & Temp): 14 Days @ 66 F
Secondary Fermentation (# of Days & Temp): 40 Days @ 34 F
Tasting Notes: Rather roasty attempt at cloning Allagash Black

Our homebrew club organized a clone competition for Allagash Black, and enlisted the help of the brewers at Allagash to judge the entries. My recipe below was selected as the winner of the competition. There were about 15 judges who sampled the entries, and overall the feedback was that this was a close attempt but that it would be closer with more chocolate flavor and a touch more body. The version I took was a bit undercarbed, so I think that straight out of the keg the mouthfeel and body is a little closer, but more chocolate I think is accurate. A warmer fermentation may help bring out some of the yeast character as well.

9.75 lbs. Pale Malt (2 Row) Bel (3.0 SRM), Grain 72.2%
1 lbs. Chocolate Malt (350.0 SRM), Grain 7.4%
1 lbs. D-90 Liquid Candi Syrup [Boil for 15 minutes] (90.0 SRM), Sugar 7.4%
12.0 oz Wheat, Torrified (1.7 SRM), Grain 5.6%
8.0 oz Oats, Flaked (1.0 SRM), Grain 3.7%
4.0 oz Roasted Barley (525.0 SRM), Grain 1.9%
4.0 oz Black (Patent) Malt (500.0 SRM), Grain 1.9%
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min, Hop 23.7 IBUs
0.50 oz Glacier [5.60 %] - Boil 15.0 min, Hop 3.9 IBUs

1 Liter starter of WLP 530

Mash 154 F for 60 mins
2 rounds batch sparge

I also added 4 grams of calcium carbonate to the mash as we have very soft water where I live in Boston. I would adjust for that due to the darkness of the beer.

I fermented this beer fairly low @ 66 F for the first 7 days and then brought the temperature up to 72 F. I think bringing up the temperature earlier may help bring out more yeast character. Next attempt that's what I will do.

I'd also like to add that the brewers and staff at Allagash were awesome hosts, and we really appreciated all of their help.

__________________
mkeckjr is offline  
 
Reply With Quote Quick reply to this message
Old 11-19-2012, 04:31 PM   #2
brian2can
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: somers point
Posts: 181
Liked 3 Times on 2 Posts
Likes Given: 3

Default


thanks for the recipe and congrats.

__________________
Quote:
Originally Posted by bottlebomber View Post
When I get a really beautifully clear beer in my glass, I will drink it slowly, and study it through the light until my wife tells me I am a fool of a man. I will do anything to get brilliantly clear beer. It is a mark of skill of the brewer.
brian2can is offline  
 
Reply With Quote Quick reply to this message
Old 02-03-2014, 12:44 PM   #3
cedar_lake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Vermont
Posts: 89
Default


I just did this recipe this weekend. I'm not set up for all-grain, so I did a mini-mash substituting extract for the pale malt. Thinking about secondary on some roasted cocoa nibs.

I'll check back in in a bit when I move it to secondary and taste.

__________________
cedar_lake is offline  
 
Reply With Quote Quick reply to this message
Old 02-09-2014, 03:44 PM   #4
Brewsday
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewsday's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Near Portland
Posts: 180
Liked 18 Times on 15 Posts
Likes Given: 3

Default


subscribed

__________________
Quote:
Originally Posted by nutty_gnome View Post
Everyone has to walk their own path as a brewer. Each home brewer must consider time, cost, feasibility, and results of their efforts. If a homebrewer can strike a happy balance between those 4 aspects, then they are doing it right regardless of the brewing method.
Quote:
Originally Posted by Revvy View Post

Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

Don't be a troll about it.
Brewsday is offline  
 
Reply With Quote Quick reply to this message
Old 02-10-2014, 06:10 PM   #5
NewJersey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Boonton
Posts: 302
Liked 27 Times on 21 Posts
Likes Given: 21

Default


i brewed this on saturday. changed the base grain to MO and upped it to make a bigger version, but left all other grains the same intentionally. pitched one vial of the 530 and brought it upstairs in my house which is set at 66*. i set it down next to a radiator about 1.5 feet away and left it alone. saw airlock activity sunday morning and seemed to be going pretty damn good. this morning i went and checked it only to find that it had literally blown the lid off and there was beer on the wall, floor, and a tiny amount on the rad. good thing i set it on that mat.
the lid has a very good seal on the bucket i guess, but i just snugged it back down, cleaned the airlock, and poured a lil vodka in it and went to breakfast with my woman. came back and the lid is on, but beer is going straight through the airlock and all over the lid. lol
it was 1081 OG.
is 530 just some kinda beast or is the temps?
still very excited to try this beer!!!

__________________
NewJersey is offline  
 
Reply With Quote Quick reply to this message
Old 02-10-2014, 07:34 PM   #6
cedar_lake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Vermont
Posts: 89
Default


The LHBS didn't have WLP 530 for my batch so I ended up with Wyeast Belgian Abbey II.

I started mine at 69 degrees based on the experience of the OP, and rigged a blowoff. Glad I did, but it still blew off almost a half gallon through the tube and into my ferm chamber. With that all cleaned up now and a week into fermentation I have lowered the temperature to 65 and it is chugging along with a regular old airlock now.

__________________
cedar_lake is offline  
 
Reply With Quote Quick reply to this message
Old 03-15-2014, 03:33 AM   #7
mkeckjr
Beer Enthusiast
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Boston
Posts: 63
Liked 7 Times on 6 Posts
Likes Given: 3

Default


cedar_lake, wondering how your version turned out

__________________
mkeckjr is offline  
 
Reply With Quote Quick reply to this message
Old 10-05-2014, 08:44 PM   #8
Brewsday
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewsday's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Near Portland
Posts: 180
Liked 18 Times on 15 Posts
Likes Given: 3

Default


FYI all...made SWMBO VERY happy with this brew...and it seems to get better with age. Highly recommend it. We did side-by-side with real AB and honestly could no decide which tasted better...altho there was a difference (of course)

__________________
Quote:
Originally Posted by nutty_gnome View Post
Everyone has to walk their own path as a brewer. Each home brewer must consider time, cost, feasibility, and results of their efforts. If a homebrewer can strike a happy balance between those 4 aspects, then they are doing it right regardless of the brewing method.
Quote:
Originally Posted by Revvy View Post

Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

Don't be a troll about it.
Brewsday is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Black Sand 2.0 socalboomer Stout 0 07-06-2012 11:10 PM
All-Grain - Black-out Stout mendnwngs Stout 2 03-11-2011 03:06 AM
All-Grain - Black Oats FSR402 Stout 0 09-14-2009 02:49 AM
black hole mrk305 Stout 3 10-03-2007 01:52 AM
Black Rat Swet #1 Suorama Stout 0 07-11-2007 04:49 PM