Allagash Black Clone - Home Brew Forums
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Old 07-07-2012, 05:04 PM   #1
mkeckjr
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Oct 2010
Boston, Massachusetts
Posts: 142
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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.



 
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Old 11-19-2012, 05:31 PM   #2
brian2can
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Jan 2011
somers point, new jersey
Posts: 151
Liked 4 Times on 3 Posts


thanks for the recipe and congrats.


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Old 02-03-2014, 01:44 PM   #3
cedar_lake
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Mar 2010
Vermont
Posts: 89
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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.

 
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Old 02-09-2014, 04:44 PM   #4
Brewsday
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Mar 2011
Near Portland, ME
Posts: 182
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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.
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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.

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Old 02-10-2014, 07:10 PM   #5
NewJersey
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Oct 2012
Boonton, NJ
Posts: 449
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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!!!

 
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Old 02-10-2014, 08:34 PM   #6
cedar_lake
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Mar 2010
Vermont
Posts: 89
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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.

 
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Old 03-15-2014, 03:33 AM   #7
mkeckjr
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Oct 2010
Boston, Massachusetts
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cedar_lake, wondering how your version turned out

 
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Old 10-05-2014, 08:44 PM   #8
Brewsday
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Mar 2011
Near Portland, ME
Posts: 182
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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)
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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.

 
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Old 01-19-2015, 09:25 PM   #9
mkeckjr
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Oct 2010
Boston, Massachusetts
Posts: 142
Liked 21 Times on 18 Posts


Brewsday, just seeing this but thank you for brewing the recipe and giving feedback. Glad to hear it turned out well.



 
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