All Grain Yeast:
WLP530 Yeast Starter:
1 Liter Batch Size (Gallons):
5 Original Gravity:
1.069 Final Gravity:
27.5 Boiling Time (Minutes):
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.