Allagash Curieux Clone

[dogbar]

It's hard to say for sure without knowing more about your whole process, but that's the likeliest reason. There's also a tendency to lose beer when using the puree, so your volume could have been lower than expected as well.

The "right" answer is to take gravity readings and look for stability, but in truth the better counsel is simply patience. In fact, bringing it back to this thread, what's your schedule been so far for the curieux clone? This isn't really a beer you can rush.

 

[chichum]

It's hard to say for sure without knowing more about your whole process, but that's the likeliest reason. There's also a tendency to lose beer when using the puree, so your volume could have been lower than expected as well.

The "right" answer is to take gravity readings and look for stability, but in truth the better counsel is simply patience. In fact, bringing it back to this thread, what's your schedule been so far for the curieux clone? This isn't really a beer you can rush.

Yeah, I'm still new to the fruit beer. As for the Allagash Clone -

My schedule (Copy and Pasted from my notes)
Put in the primary fermenter
Soak the cubes in Jim Beam for 1 month.
After 30 days, dump the JB from the container and put fresh Jim Beam in.
After 60 days, put the wort in the secondary
After 90 days, add 2.5oz oak cubes (discard the JB first) to secondary. Also, put new JB in with the last 0.5oz chips.
After 111 days, add the last 0.5oz of cubes AND the JB it’s soaking in into the secondary.
After 120 days, bottle the beer

Look about right?

 

[dogbar]

Ok, you're not rushing at all. I didn't even wait that long. Looks great

Taste the beer before you add the final JB. You might find it doesn't need it.

 

[chichum]

I was planning on doing so. I took a taste of the backend tripel and I have to say, it was spot on to the real thing. I'm super excited for this beer. I plan to bottle it because kegging it causes it to disappear too quickly. I've already bought all of the ingredients to make it again. I'll likely keep it in a constant rotation.

What was your schedule for it? If I can get this beer out faster, I'd sure love to do so...

 

[dogbar]

2.5 weeks in primary
1 month in secondary on cubes
10 days later drinking

 

[chichum]

2.5 weeks in primary
1 month in secondary on cubes
10 days later drinking

How did it come out compared to the original? I really want it as close to the real thing as possible.

 

[dogbar]

How did it come out compared to the original? I really want it as close to the real thing as possible.

https://www.homebrewtalk.com/f12/allagash-curieux-clone-250654/index8.html#post3819286

Biggest differences were not as dry and not as much yeast character. I've tried to address both issues the second time around by putting sugar back in and fermenting slightly warmer.

 

[chichum]

https://www.homebrewtalk.com/f12/allagash-curieux-clone-250654/index8.html#post3819286

Biggest differences were not as dry and not as much yeast character. I've tried to address both issues the second time around by putting sugar back in and fermenting slightly warmer.

Okay, I did mine with the sugar and fermented it around 70 degrees the entire time. I plan to bottle it next weekend so I'll let you know how it comes out (assuming you haven't finished your 2nd batch already). Thanks for the help!

 

[dogbar]

No problem, looking forward to hearing about it. I'm probably still two months out from tapping mine, sadly. Brewing was interrupted for a couple months with a move and I'm just catching back up.

 

[chichum]

Last question, I promise. When I bottle, I'm going to add 1/4 of a smackpack of the Belgian Ardennes. I was planning on brewing another batch that same day. Would the 3/4 of the Belgian Ardennes and a full WLP550 be significant for the beer? I'd hate to waste 3/4 of the Ardennes...

 

[dogbar]

I wouldn't sweat it. You could always try pitching a little bit of both pouches instead. Or pitch some from the fresher of the two, figuring that one will have a higher cell count anyway.

 

[chichum]

Well it's bottled and I've already drank about 15 of them. My god this beer is good (and strong! 9.2%). It's not exactly like the Curieux but it's pretty damn close. I made a mistake when I first brewed it and forgot to put 3lbs of the extract in. I ended up adding it about a week later and I'm wondering if that has anything to do with it. I'm still trying to figure out what's off about it. The sweetness is right and the amount of bourbon seems right. Regardless, this is, by far, my favorite beer that I've made to date. I have already brewed a new batch to get it on it's way. Thanks to everyone for their help!

 

[dogbar]

Looks fantastic. Great label too.

 

[dibattista]

Would you suggest converting this to an extract with sp. grains recipe? If so, what would that look like?

 

[chichum]

The one I made is an extract - the one I just brewed a few days ago was all grain. Here you go (all item numbers are for midwest supplies):


Allagash Curieux Clone
Note: this is for a half mash using malt extract. For a full mash, add the 13lbs. of Pilsner
Malt grains and 1lbs of Carapils and seep for 60 minutes.

Bring water to 149 degrees for the mash
Add the 0.5lbs of Carapils
Seep for 45-60 minutes at 149f
Remove the mash and bring the mixture to a boil
At first boil, add 9.3lbs malt extract
Bring to a rolling boil
At first boil, add 0.5oz tettnang and 1oz of hersbrucker
After 30 minutes, add 0.25oz of tettnang and 0.5oz of hersbrucker
After 45 minutes, add the 1lbs of corn sugar
After 50 minutes, add 0.25oz of tettnang and 0.5oz of hersbrucker
After 60 minutes, remove and cool

70 f for fermentation week 1
78 f for fermentation week 2
70 f for fermentation weeks 3,4

Put in the primary fermenter
Soak the cubes in Jim Beam for 1 month.
After 30 days, dump the JB from the container and put fresh Jim Beam in.
After 60 days, put the wort in the secondary
After 90 days, add 2.5oz oak cubes (discard the JB first) to secondary. Also, put new JB in
with the last 0.5oz chips.
After 111 days, add the last 0.5oz of cubes AND the JB it’s soaking in into the secondary.
After 120 days, bottle the beer

INGREDIENTS:
--------------
13 lbs pilsner malt [13lbs x 3315x]
1 lbs Carapils [1lbs x 3009B]
--------------
OR
--------------
9.3lbs Pilsner Malt Extract [9.3lbs x M3007]
0.5lbs Carapils [0.5lbs x 3009B]
--------------

1lbs corn sugar [1lbs 7553]
1oz tettnang [1 x 1556]
2oz hersbrucker [2 x 1523]
Yeast: 1 smackpack of Belgian Ardennes, and one of WLP550 [1 x ACT3522, 1 x WL550]
3oz of Hungarian medium toast oak cubes in Jim Beam [1 x 8244x]
5oz priming sugar [1 x 7540]

 

[jabergess]

Just a follow on to my post. Though my FG was extremely low at 1.000 and tasted rather dry at the time, now that I've bottled it and let it sit, it is delicious! One of the best Belgians I believe I've made! It has a nice complex flavor and has won over some people that normally are very picky about their beers. Yay! OG was 1.070 so that makes this a 9.15% beer. It is extremely clear and has that thicker mouth feel I associate with a Belgian. I'm not sure what I would do differently with this one...other than maybe get a higher OG and FG.



Oh just a side note...I took the yeast from this one and dumped a "Kitchen Sink Imperial Stout" on top. Tasted great out of primary and should just get better in secondary. I split a 10 gallon batch and put the other 5 gallons over Irish Ale yeast. It is very interesting to note the taste differences. The Belgian yeast mix is having a heyday with all of that sugar in the Imperial Stout. Beer is a good 4% higher than the one on the Irish Ale yeast (9% versus 13%!). If it turns out like I think it will, next time I make this Allagash Curieux Clone I'll follow it with the Imperial Stout again and dump all 10 gallons on top the yeast!

 

[dogbar]

Man, on the re-brew this was great going into secondary. Nice and dry after I made the recipe adjustments.

Unfortunately, my new LHBS doesn't sell oak cubes, just chips, and somewhere between two and three weeks I think the oak went over the top. It's still not carbed so we'll see how it develops, but ... ack.

 

[jabergess]

Oh man, that sucks! I hope with aging the oak will mellow some, it usually does. My opinion - stock up on oak cubes from Morebeer or Northern Brewer.

 

[dogbar]

Agreed on all counts. I was hoping to have this ready for a competition by the end of October. We'll see.

 

[1Mainebrew]

I need to brew this again myself!

 

[dogbar]

Lesson, again, on chilling out and letting things come together. I really should know that by now.

Oak level is fine in the keg. It has a slightly less refined character to it, though, which I'm attributing to chips vs. cubes.

Ordered cubes for the next batch today

 

[mhot55]

I made this batch yesterday, using both Belgian Ardennes (3522) & WLP500 (or 550, can't remember) with separate starters. What ferment temps did you use. I know with many Belgian styles, they start off around 67* then after 2 days are ramped up a few degrees every day until they hit 75,80, heck even 85*. This gets the yeast pitching in all their flavors and helps attenuation. Also, considering how strong this is, how long have you guys let it age?.....I plan on using 1-1.25 oz oak cubes for max of 2 months.

 

[1Mainebrew]

I fermented at a room temp of 70 and did not use temperature control I just let it self rise. I would stick to a month on the oak. Have fun and make great beer!

 

[1Mainebrew]

I left it in primary 2 months, kegged it and left it at room temp for 2.5 months and then chilled it and drank it. It aged really well. I think it peaked with the last pour so the longer the better with my experience. Enjoy!

 

[chichum]

I made this batch yesterday, using both Belgian Ardennes (3522) & WLP500 (or 550, can't remember) with separate starters. What ferment temps did you use. I know with many Belgian styles, they start off around 67* then after 2 days are ramped up a few degrees every day until they hit 75,80, heck even 85*. This gets the yeast pitching in all their flavors and helps attenuation. Also, considering how strong this is, how long have you guys let it age?.....I plan on using 1-1.25 oz oak cubes for max of 2 months.

Check out post #165 to see how I did it. I have the whole schedule and temperatures in there.

Jeff

 

[Wreckoncile]

I just had this beer for the first time last week at a fancy steakhouse for my first wedding anniversary. Loved it and would've ordered a second bottle if not for the already high enough ABV and pricetag ($35 at said high end steakhouse).

I will be trying to brew this sometime in the near future. But being a rookie brewer (just bottled my second brew), I'll have to wait until I get a few more styles out of the way and I can get purchase a second carboy (the idea of not being able to brew something for a full two months while waiting for my carboy to clear is simple heresy). The greatest part will be when I tell my swmbo "remember that beer that I got on our anniversary that cost $35? Well, I just made five gallons of it for only $10 more."

 

[1Mainebrew]

I just had this beer for the first time last week at a fancy steakhouse for my first wedding anniversary. Loved it and would've ordered a second bottle if not for the already high enough ABV and pricetag ($35 at said high end steakhouse).

I will be trying to brew this sometime in the near future. But being a rookie brewer (just bottled my second brew), I'll have to wait until I get a few more styles out of the way and I can get purchase a second carboy (the idea of not being able to brew something for a full two months while waiting for my carboy to clear is simple heresy). The greatest part will be when I tell my swmbo "remember that beer that I got on our anniversary that cost $35? Well, I just made five gallons of it for only $10 more."

Happy anniversary!

 

[Matteo57]

Subscribed. Looking forward to this one!

 

[1Mainebrew]

Anyone have updates?

 

[mhot55]

Just kegged this one after 8-9 weeks on bourbon soaked oak cubes. Put around 1-2 oz of fresh bourbon into the keg also. Carbing up to 3.3 volumes of CO2. Gonna try to be real patient and let it sit another month or 2 before drinking. But it tasted real good going into the keg. I'll post when I drink