heywolfie1015
Well-Known Member
Inspired by Allagash Curieux, I'm planning on brewing a tripel aged on bourbon barrel oak for a few months. I was curious to see what people thought about the proposed recipe and process. (Recipe is HuRRiC4Ne's Dragonmead Absolution clone, with tweaks.) My goal is to have the noticeable, but not overwhelming, oak flavor from Curieux. Such a damn delicious beer.
Thanks!
Grains/Adjuncts
12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbs Sugar (probably table)
Hops
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
Yeast
2 x WLP500 Trappist Ale Yeast
Mash
148F for 90 minutes. Batch sparge at 168F.
Fermentation
-2-3 weeks in primary, starting at 68F for first day and letting temp naturally rise through the rest of fermentation.
-2 weeks in secondary
-After first 2 weeks in secondary, 6-8 weeks in secondary on 1-2 oz. of bourbon-soaked medium toast American oak cubes.
-Bottle condition after ~3 months in fermenter.
Thanks!
Grains/Adjuncts
12.8lbs Pilsner
1.6lbs Munich Malt (2row)
1.6lbs Sugar (probably table)
Hops
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
Yeast
2 x WLP500 Trappist Ale Yeast
Mash
148F for 90 minutes. Batch sparge at 168F.
Fermentation
-2-3 weeks in primary, starting at 68F for first day and letting temp naturally rise through the rest of fermentation.
-2 weeks in secondary
-After first 2 weeks in secondary, 6-8 weeks in secondary on 1-2 oz. of bourbon-soaked medium toast American oak cubes.
-Bottle condition after ~3 months in fermenter.