Hey man...congrats on the first brew. As you will learn as I did RDWHAHB. It will be fine. Also looks like you are somewhere in my area so always happy to see another DMV person.Thanks for publishing this recipe, as it's one of my favorite beers. I chose this for my first 5 gallon batch that I brewed last night. I did the BIAB method with 7.75 gallons of water, did my mash for 80 minutes at 151F, mashed out for 15 minutes at 170F, and squeezed out the brew bag to release all the extra goodness. All this was done to increase efficiency. I missed the goal OG of 1.085, but hit 1.080, so I am pretty happy with the first try.
I did read the recipe wrong and was short an oz of herzbrucker hops, so my hop schedule looked like this:
.5 oz tettnang 60 mins
.5 oz hersbrucker 60 mins
.25 tettnang 30 mins
.25 hersbrucker 30 mins
.25 hersbrucker 10 mins
.25 hersburcker 10 mins
I think it will be OK. It took forever to get the brew down to pitching temp and ended up pitching at 70F. My only wish is that I could fast forward time and have this ready to drink now.
Ok thanks. I know I saw the op say 5oz. Smart wondering seeing mind has sat about 3 months. I plan to add a small amount of Lavlin ec-1118 to ensure it has healthy bottle carbonation. I usually have been using 4.5oz in my 5gal batches.I used 4 oz of corn sugar (dextrose) and it turned out perfectly carbonated. That's pretty much my standard bottling amount unless I am doing something unusual.
Welcome to the forum. I feel privileged to have your first post on this thread. I hope your beer comes out well!Here is my clone attemptAllagash Curieux (Bourbon Barrel-Aged Tripel
1 lb Bries Victory - Specialty Malt
1 lb Weyermann Munich Type 1 - Specialty Malt
Dry Malt Extract
2 x 3 lbs of Briess Pilsner Light
1lb of Corn Sugar
2 oz. German Herkules Alpha - 15.7A%, Beta 5Q% - 60min
1 oz. UK East Kent Goldings Alpha 5.7% Beta 3% - 30min
1 oz. German Saphir Alpha 3.37% Beta 6.3% - 3min
Wyeast - 3787 Trappist Ale Yeast HG
Oak Chips - 2 oz soaked in Jim Beam for two weeks
2 gallons of water in kettle. Steep grains from start.
Once at 160 degrees - stabilize the temperature for ten minutes. Once done - remove grains.
Add 3 lbs of Briess Pilsner Light (save the other 3 lbs for later) and corn sugar to kettle.
Once boil is achieved - add 2 oz. German Herkules
Thirty minute into the boil add 1 oz. UK East Kent Goldings
Forty-five minutes into the boil add 3 lbs of Briess Pilsner Light
Fifty-seven minutes into the boil add 1 oz. German Saphir Alpha
After two weeks, transfer to secondary fermentation vessel. Add bourbon soaked oak chips.
Secondary fermentation lasts 6 weeks.:
I'm sorry if this was already mentioned (just read 30 pages of this...eyes get blurry!) but I want to do Mainebrew's recipe and I have a 10 gallon bourbon barrel from a local distillery to use instead of oak cubes.
How long should I have the brew in the barrel? The Allagash website says 8 weeks (if I recall correctly), but they then blend with non-barrel Tripel so that doesn't quite apply.
Any thoughts would be greatly appreciated. Excited for this brew!
how much coffee did you add at bottling? I will be re brewing this soon as an 8 gallon batch that i will split into 4 gals of regular curiex and 4 gallons of the James beanAfter 6-9 months of bottle aging, the balance on this was just about right. Unfortunately, not much was left at that point...
Slowly stepped up temps - now at 1.003 on Day FOUR. 9% ABV and I'm hoping it doesn't move much more...Wow. Been fermenting this recipe now for 36 hours at 65 degrees and if I'm reading my refractometer and converting right, it's already gone from 1.074 to 1.018. Tried my first double-aeration and learned the hard way what disturbing the dissolved CO2 can do at high krausen...started with 3" of head space in my Catalyst, and ended up with yeast overflowing about 10 seconds in.
I think with the oak cubes you are going to get more of the oak flavor for the amount of bourbon flavor being imparted. I think if you pour in some bourbon that's been sitting on the oak, you'll mostly just be getting the bourbon with less oak coming through. Which might be good if that's what you're looking for, but I'd second the suggestion someone try it out and see what the difference might be.Question for the group: if the goal is to extract oak flavor, why not just use the bourbon to do the extraction and pour in the liquid bourbon only? The other aspect of barrel-aging would be the "breathing" of O2 into the beer, which we're not going to get here anyhow. Why not cut out the middle man?
I've done a James Bean clone several times. I make cold brewed coffee: 1 cup of beans ground coarse, 3 cups of water at room temp for a day. Refrigerate and then strain. I add 1 cup of this to the 5g keg and rack.Looking to do this one next -two questions:
1. Recently got into water profiles,any suggestions for what to use?
2. Anyone try doing a James bean variant? If so how much coffee?