Wood-Aged Beer Allagash Curieux Clone

[1Mainebrew]

Recipe Type

All Grain

Yeast

wyeast 3522

Yeast Starter

YES

Additional Yeast or Yeast Starter

wlp 550

Batch Size (Gallons)

4

Original Gravity

1.085

Final Gravity

1.008

Boiling Time (Minutes)

90

IBU

27

Color

5.1

Primary Fermentation (# of Days & Temp)

60

Additional Fermentation

80 days aging in keg

Tasting Notes

AMAZING!!!!

MALTS:

13 lb Belgian Pilsner
1 lb Carapils
1 lb Corn Sugar (15 minutes in the boil)

HOPS:

0.5 oz Tettnang 5.7% 60 min (9.11 IBU)
1 oz Hallertauer 60 2.6 % min (8.31 IBU)
0.25 oz Tettnang 30 min (3.5 IBU)
0.5 oz Hallertauer 30 min (3.19 IBU)
0.25 oz Tettnang 10 min (1.65 IBU)
0.5 oz Hallertauer 10 min (1.51 IBU)

YEASTS:

Half Gallon starter with BOTH
Wyeast 3522 Belgian Ardennes
WLP 550 Belgian Ale

MISC:

3 Oz Hungarian Medium toast oak cubes
Jim Beam

MASH:

60 min at 151

FERMENTATION SCHEDULE:

29 Days at 70 without oak
28 days at 70 with oak
80 days in keg room temp
60 days at serving temp PRIOR to serving
enjoy absolute deliciousness!

Any questions please see https://www.homebrewtalk.com/f12/allagash-curieux-clone-250654/

Enjoy!

It just gets better with age!!!!!!!!!!!!

 

[hbr2547]

Mainebrew - Does it taste like the original? I just had on Monday for the first time and was amazing. Just tried the Kate recipe (had all the issues with sparging as posted). This appears to be next inline now!!!

 

[1Mainebrew]

Yeah it's delish! Try blending it with fresh tripel for the most authentic taste. Otherwise it's more Jim beam up front.

 

[hbr2547]

You have a sub for tettnang - having issues with LHBS

 

[1Mainebrew]

Anything Noble would be ok. Hallertau would be fine.

 

[1Mainebrew]

The key is really hitting the IBU's, more than anything I think.

 

[CBMbrewer]

How much Jim Beam did you soak the oak cubes in and for how long? I would have to say this is my favorite triple.
Sorry just saw your link. I assume just enough beam to cover the cubes in a bowl?

 

[1Mainebrew]

yup

 

[hbr2547]

yup

Just ordered supplies to brew...cant wait

 

[ayupbrewing]

OMG can't believe I found a recipe for this. A great beer. Could you convert to extract for me, I'm a newby. When you said to blend it with fresh triple what do you mean and Is there a better way to get the same taste?

Thanks
Ayup!

 

[1Mainebrew]

If you want to do this extract, get the lightest dme you can get and add it all in the last 15 minutes of the boil. You will need to adjust your hopping depending on if you do full volume boils vs partial volume but that's another story.

To blend it with fresh tripel you just make another batch and blend the fresh unoaked tripel with the aged, oaked, Jim beamed tripel until its just right!

 

[hbr2547]

If you want to do this extract, get the lightest dme you can get and add it all in the last 15 minutes of the boil. You will need to adjust your hopping depending on if you do full volume boils vs partial volume but that's another story.

To blend it with fresh tripel you just make another batch and blend the fresh unoaked tripel with the aged, oaked, Jim beamed tripel until its just right!

Just brewed.....cooling as we speak. Needed to sub some hops but hopefully as good!

 

[hbr2547]

Just brewed.....cooling as we speak. Needed to sub some hops but hopefully as good!

Brewed last Sunday. Down to 1.02 and counting. Still has about four inches of krausen on top.....

 

[1Mainebrew]

Brewed last Sunday. Down to 1.02 and counting. Still has about four inches of krausen on top.....

How's it coming?

 

[hbr2547]

How's it coming?

Bad news!!!! First ever infection...had to dump

 

[1Mainebrew]

Did you taste it first?

 

[hbr2547]

Yes - not good

 

[1Mainebrew]

Bummer, I wonder what happened. Best wishes next time.

 

[jweidman]

so i was curious on this recipe, so its 29 days no oak then 28 on oak, so after that 28 days do you pull the oak chips out? and do you add the oak chips in the primary or do you rack the beer off to secondary and then add the oak chips?

if i wanted to make this into a 10 gallon batch, can i just input these in to beersmith and have that upscale it?

 

[Gothic_Horror]

so i was curious on this recipe, so its 29 days no oak then 28 on oak, so after that 28 days do you pull the oak chips out? and do you add the oak chips in the primary or do you rack the beer off to secondary and then add the oak chips?

if i wanted to make this into a 10 gallon batch, can i just input these in to beersmith and have that upscale it?

Most likely what you would want to do is primary ferment, reach your FG and then re-rack into a secondary on top of your soaked oak chips. Scale it up in beersmith.

 

[1Mainebrew]

I just let it hang out on the cake the whole time but either way would work. Have fun, it's delish!

 

[bolus14]

JWeidman - not sure if you got an answer about a 10 gallon batch but what I would do is make a 10 gallon batch. Rack 5 gallons to a secondary, with the Jim Beam soaked oak chips and leave the other 5 gallon in the primary. After the "oak aging" rack them together.

Allagash states that they blend "oaked" and "unoaked" to make the finished beer. I have yet to find a clone recipe that states what quantities of each to use though. In the end your looking to find the right taste of bourbon when it gets mixed. To me both the Curieux and the Bourbon black have a nice subtle bourbon taste to them, many over do the bourbon aspect and you lose the base beer taste. So, I think your just looking for a subtle bourbon finish as the end result.

 

[nimboden]

JWeidman - not sure if you got an answer about a 10 gallon batch but what I would do is make a 10 gallon batch. Rack 5 gallons to a secondary, with the Jim Beam soaked oak chips and leave the other 5 gallon in the primary. After the "oak aging" rack them together.

Allagash states that they blend "oaked" and "unoaked" to make the finished beer. I have yet to find a clone recipe that states what quantities of each to use though. In the end your looking to find the right taste of bourbon when it gets mixed. To me both the Curieux and the Bourbon black have a nice subtle bourbon taste to them, many over do the bourbon aspect and you lose the base beer taste. So, I think your just looking for a subtle bourbon finish as the end result.

This is one of my favorite beers, been working with a recipe so this will be one of my next beers.

On a tour to Allagash they said they blend at about 80/20 beam barrel triple to fresh triple.

 

[cixelsyd]

This is my favorite beer of all time, I can't wait to make this. I know there was some discussion in the other thread about the necessity of the two types of yeast, but I was looking for a substitute for the Wyeast 3522, and apparently it is the same yeast as the WLP550? If that's the case, it's simply a matter of having a proper starter made, yes?

https://www.homebrewtalk.com/f163/b...lgian-ardennes-3522-out-these-options-184872/

http://www.mrmalty.com/yeast.htm#Wyeast_vs_WLP

REALLY looking forward to trying this out, especially after all the positive feedback in the other thread! Thanks for putting it together!

 

[aggiebrewster]

I went to go visit Allagash two summers ago and they instantly became one of my favorites.

This recipe looks fantastic. I've got all ingredients and am ready to go.

I brew in 1 gallon batches for versatility in addition to spatial constraints. I've read and heard a lot of issues with bourbon-oak over-powering the 1 gallon batches. How much oak chip do you recommend that I use and how long should I soak them?

Thanks!

 

[bolus14]

If your using oak chips in a one gallon batch I would leave it on the oak long and wouldn't use very much at all. The chips have a lot of surface area so it won't take long to get the oak flavor imparted.

I used 3oz of cubes mixed with about 3.5oz of Devils Cut Bourbon for 5 gallons. The oak is definitely there, not overpowering but its noticeable.

I soaked mine for I think 4 weeks total. 2 weeks before brewing then primaried for 2 weeks then racked onto the oak for 2 weeks.

I know that's not a straight answer but I think your going to want to take sole each day after a few days and then decide when it tastes good to you. The oak has became stronger as the beer has aged so keep that in mind.

Sent from my HTC6435LVW using Home Brew mobile app

 

[aggiebrewster]

If your using oak chips in a one gallon batch I would leave it on the oak long and wouldn't use very much at all. The chips have a lot of surface area so it won't take long to get the oak flavor imparted.

I used 3oz of cubes mixed with about 3.5oz of Devils Cut Bourbon for 5 gallons. The oak is definitely there, not overpowering but its noticeable.

I soaked mine for I think 4 weeks total. 2 weeks before brewing then primaried for 2 weeks then racked onto the oak for 2 weeks.

I know that's not a straight answer but I think your going to want to take sole each day after a few days and then decide when it tastes good to you. The oak has became stronger as the beer has aged so keep that in mind.

Sent from my HTC6435LVW using Home Brew mobile app

Thanks! This somewhat helps. I was thinking that since these chips are thin, it wouldn't take too long to soak in, nor absorb out. Would it make a difference if I just added the chips in w/o soaking and then add the bourbon towards the end of the secondary? I've never oaked before.

 

[Drizzt]

This is one of my favorite beers, been working with a recipe so this will be one of my next beers.



On a tour to Allagash they said they blend at about 80/20 beam barrel triple to fresh triple.

Ok so this is at the top of my list to brew. Is there any reason I can't split a 10 gallon batch and only oak age part then mix back together? He is the important question which part of 80/20 is is oak aged?


I'm not sure if my the flavors in my beer are off or complex 😳

 

[1Mainebrew]

If you look at the other thread listed in the first post, that seems to be the preferred method.

 

[rolewiii]

Can someone translate 60 days/Primary 80 days/Kegging for me?

Currently do not have a kegging setup. I would think 80 days in a secondary with temperature controlled?

Thanks.