Wood-Aged Beer Allagash Curieux Clone

[1Mainebrew]

So 80 days in the keg is enough time for the beer to carbonate and to age. It really important for a beer like this to age and mellow out. If you bottle this beer let it carbonate as you would any other beer, but try to allow it enough time to mellow. Don't start drinking it as soon as its carbonated. Lay it down (not literally, just don't touch it) for 6 months and then put it in the fridge for a couple of weeks before trying it. I hope that helps out. Have a good day!

 

[lupulinaddict]

I made a six gallon batch. I split in half with rift white oak and maple cubes I cut from work. The oak was soaked with Jim beam and the maple was with captain morgan. I made a new batch and was going for the 80/20 blend for both variations, but we blended small taster glasses at different ratios and couldn't tell a big difference with adding more fresh. The finish always had kept the same wood aged flavor profile, so we just used all the new batch and ended up somewhere around three gallons to two. I have had them in the fermentation chest for about two months now.

When exactly are you carbing? Are you blending it to a keg, putting 12psi on it, and keeping it for the eighty days? After I kegged them I put around 20-30psi to try to make sure the keg was sealed and purged out the oxygen a few times. Every once in awhile I would purge a little just to make sure they are under pressure and don't have a bad seal letting in bacteria or oxygen. Does that sound about right, or should I put them to a co2 tank now?
Thanks guys

 

[1Mainebrew]

Yup. I set it and forget it at 10 psi and wait for a couple months to go by (which is where pipeline planning is helpful). Then enjoy!

 

[lupulinaddict]

Ok, thanks. I put them on gas last weekend. The hardest part for me is waiting, this is the longest I let something age. Thanks again for the recipe, I'm looking forward toward them in a couple more months.

 

[1Mainebrew]

You're welcome!

 

[ryangt15]

I saw on a different thread Mainebrew you said that allagash bottles with a different yeast strain. I bottle my beers still even after 5 years of home brewing lol. What would take a guess at what the yeast strain is for bottling?

 

[1Mainebrew]

Same as for fermenting for many beers. Try growing some dregs from Allagash White. They bottle with a clean ale yeast for their beers that have been aged a long time.

 

[rolewiii]

The dregs in Allagash brews are still bugged, though. Dumped some dregs from Interlude 2015 into this recipe and have had a wicked pellicle for about six months and it smells like red wine.

 

[bolus14]

I've heard you can get their yeast from White. Maybe their year round line up uses their house strain while their other beers use a different strain?

 

[jtt]

Long time lurker here. Buddy and I have been making variations of this recipe for a year and half. Thank you for putting this out! Funny, the longer we wait, the better this beer tastes! 18 mos with one we substituted honey for sugar came out the best.