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.
1.6lbs Munich Malt (2row)
1.6lbs Sugar (probably table)
2 oz. German Hallertau 3.8%AA 60min
1 oz. Styrian Goldings 3.4% AA 30min
1 oz. Saaz 2.8% AA 3min
2 x WLP500 Trappist Ale Yeast
148F for 90 minutes. Batch sparge at 168F.
-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.