Allagash Curieux Clone

[mister704]

Went ahead and racked to secondary on all the wood. Looked good and it was no change in FG.

Tasty but definitely not as clear as expected. But in due time... No rush.

 

[jabergess]

It'll be fine! Don't worry, have a homebrew!

 

[mister704]

It'll be fine! Don't worry, have a homebrew!

Oh I am not worried....tasted good before, will taste good later and will be having a homebrew after i go play these 3hrs of basketball tonight.

 

[Jaybird]

Brewed a variation of this yesterday. Going like crazy this morning... Will report back when she is done. I am going to bottle this in cork -n- cage bottles....
Smells AMAZING! Ended up a tad high on my OG 1.092 Must be the False Bottom system I use

Cheers
Jay

HOLY CRAP! Ok I have been brewing for 14 years. I have brewed countless beers and countless batches. I just went to secondary with this beer and I, well ya know.... HAD to take a 1500ml sample for gravity I am BLOWN away at the complexity of this beer simply after primary. I cant wait to taste after 30 days on oak.

Well done 1mainbrew! You are now.......THE MAN! (in my book)

Cheers
Jay

 

[mister704]

So I plan to check the reading again today. It has basically been sitting in the fermentation chamber since April 5th. Started at 68...went up to 75 and been at 75 since April 10 so about 15 days.

I am really hoping I got that drop because 9 days into fermentation, I was at 1.020 down from OG 1.083.

My plan is take it out the chamber because I am brewing 2 new beers tomorrow and would like to put one in it since it requires a little more temp control. It should basically be done, so I was going to remove the blow off tube and replace with air lock and put it in the basement (roughly 65 degrees).

Any thoughts?

So I totally misstated my information. Looks like I forgot to mention that my brew did in fact drop the FG. I checked it a few days ago and it was still around this 1.020 but when I checked it yesterday, it was down to 1.010 so...looks like I am following with most here. Sitting roughly at 9.5% before racking to secondary and adding the oak that soaked for 45 days.

 

[redbone]

HOLY CRAP! Ok I have been brewing for 14 years. I have brewed countless beers and countless batches. I just went to secondary with this beer and I, well ya know.... HAD to take a 1500ml sample for gravity I am BLOWN away at the complexity of this beer simply after primary. I cant wait to taste after 30 days on oak.

Well done 1mainbrew! You are now.......THE MAN! (in my book)

Cheers
Jay

Between the first post and the last.... has the recipe been adjusted anywhere? Just wondering if you or anyone knows without me clicking through 30 pages of posts. Thanks!

 

[bolus14]

Nope, I think most have kept to the original post. I would say the main exception is the bourbon/oaking time periods. That is mainly personal preference for what you want in the finished taste though.

 

[mister704]

Between the first post and the last.... has the recipe been adjusted anywhere? Just wondering if you or anyone knows without me clicking through 30 pages of posts. Thanks!

Yep original recipe. Perfectly made...no reason to adjust.

 

[1Mainebrew]

HOLY CRAP! Ok I have been brewing for 14 years. I have brewed countless beers and countless batches. I just went to secondary with this beer and I, well ya know.... HAD to take a 1500ml sample for gravity I am BLOWN away at the complexity of this beer simply after primary. I cant wait to taste after 30 days on oak.

Well done 1mainbrew! You are now.......THE MAN! (in my book)

Cheers
Jay

That is the best compliment I have received on this forum. Thanks!

 

[butterpants]

How long are you guys ageing this before serving? Give me a number that goes from pitch, primary, oaking and to glass of you could.

 

[1Mainebrew]

4-5 months pitch to serve roughly but it depends on a lot of factors.

 

[butterpants]

Copy. I handpicked a few BJCP friends of mine and utilized them as tester on a 1.5 month old batch. The resounding results were too hot in the finish but everything else was tracking. I am an impatient bastard tho. Back to the cellar she goes!

 

[notoriouslyKEN]

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.

 

[mister704]

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.

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.

 

[mister704]

Just took a taste of mine tonight. LAWD!!!! Its freggin outrageous. I mean its too good. That oak is just bursting through with flavor.

This is definitely one of my best brews and have literally proven that when you used soaked wood..it needs a good couple of months before it really shines.

 

[1Mainebrew]

Way to go!

 

[mister704]

Welp, I am finally ready to bottle this beauty....

How much priming sugar you all use for the 5 gallon batch? And did you use dextrose or regular sugar?

 

[jabergess]

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.

 

[mister704]

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.

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.

 

[IP_YAY]

Sorry for the newb question but i've been trying to find mash/sparge water amounts and temps? I just got the ingredients yesterday and am looking forward to making it this weekend. Also, i'm partial to Makers Mark....thoughts on differences between MM and JB? Thanks!

 

[bolus14]

I mashed at 150, you want to keep the temp low so it finishes dry, I did BIAB so I can't help with sparge temps/amounts.

I used JB Devil's Cut, for me it was too much oak, I could pick up on a wood taste. I have thought about making this again and using either JD or Makers, but Denny's BVIP is first.

 

[rldawson]

Brewed this about 3.5 months ago, mostly following the recipe with the exception of substituting Candi Syrup Simplicity for the kettle sugar. The smell of that first hop addition was amazing, floral and herbaceous, perhaps one of the best smelling boils I remember doing aside from something with Citra in it.

My extract efficiency was not great so my OG was low, 1.070 something if memory serves. Pulled a sample at 30 days and checked gravity. Gravity was almost flat 1.002 and it had a pronounced alcohol note. I added the JB soaked oak cubes and tasted again after 3 weeks.

At that time I could detect a noticeable astringency from the oak and the alcohol presence was very subdued. The JB was extremely evident on the nose and in the flavor, though mostly as a vanilla type character. Since I had a few weeks to wait before I could bottle I racked to a clean carboy.

Bottled using 4 oz. corn sugar and put into cold storage after two weeks. I've noted a small amount of chill haze so I am hoping it will precipitate out over time.

This beer is amazing, period. The best thing I have ever made. I pull it from the fridge about 20 minutes ahead of serving to get to cellar temp and the layers of complexity just keep opening up as it warms in the glass. The JB is well integrated at this point and there is no one flavor that dominates, just a smooth mellow complexity. Can't wait to brew it again and nail my numbers this time, perhaps add a protein rest to avoid the chill haze.

 

[JayDobek]

Here is my clone attemptAllagash Curieux (Bourbon Barrel-Aged Tripel

Grains/Adjuncts
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

Hops
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

Yeast
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.:

 

[1Mainebrew]

Here is my clone attemptAllagash Curieux (Bourbon Barrel-Aged Tripel

Grains/Adjuncts
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

Hops
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

Yeast
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.:

Welcome to the forum. I feel privileged to have your first post on this thread. I hope your beer comes out well!

 

[joyceman]

Im doing a variant on this today. Same basic recipe except all hallertau & im using JD smoking chips soaked in Angels Envy.

I know chips go alot faster than cubes and I was planning on going 2 weeks with chips, Anyone have any advice on chips?

 

[1Mainebrew]

The chips are more one-dimensional in their flavor profile and mouthfeel. If you can get cubes, I'd recommend it, but then again, I'm sure you're going to make a great beer. I'm partial to the cubes, but that doesn't make me right. Enjoy your brew!

 

[Oginme]

You need to be very careful with the chips. Timing and amount are everything.

 

[ignatiusvienna]

Hey folks,

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!

 

[dogbar]

Go by taste. Could be ready after a week or less in the barrel.

Have a second beer ready to go so you can rack out the Curieux and replace it right away. That second beer will likely need 2-3 weeks to get to same level of oakiness.

I did this with a five-gallon barrel a couple years ago.

 

[Colorado_Brewer]

Hey folks,

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!

Did you end up brewing this recipe and aging it your barrel? If so how long in the barrel and how did it turn out? I just purchased some 5.2 gallon whiskey barrels from a local distillery that were just emptied a couple days ago and was thinking about using them for this recipe.