- Joined
- Dec 16, 2015
- Messages
- 935
- Reaction score
- 355
- Recipe Type
- All Grain
- Yeast
- Harvest from Allagash White. Alternatively use a Belgian Wheat yeast
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.086
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 29
- Color
- 27.6 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 68-72
- Secondary Fermentation (# of Days & Temp)
- 2-3 months in secondary with a small amount of Oak
- Tasting Notes
- Roast, chocolate, candi sugar, decently well blended, gets better with age
Ingredients:
------------
Amt Name Type %/IBU
7 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 41.1 %
6 lbs Wheat Malt, Dark (9.0 SRM) Grain 35.2 %
12.0 oz Barley, Flaked (1.7 SRM) Grain 4.4 %
9.6 oz Roasted Barley (300.0 SRM) Grain 3.5 %
1.00 oz Perle [8.00 %] - Boil 60.0 min Hop 24.3 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 5 min Hop 2.8 IBUs
1.00 oz Saaz [3.75 %] - Boil 5.0 min Hop 2.1 IBUs
2 lbs 3.2 oz Candi Sugar, Clear [Boil for 5 min] Sugar 12.9 %
8.0 oz Candi Sugar, Dark [Boil for 5 min] Sugar 2.9 %
1.0 pkg Belgian Wheat Yeast (Wyeast Labs #3942) Yeast
Mash at 149-150.
I've wanted to make this beer ever since Allagash stopped brewing it. It's one of my all time favorite beers. Allagash calls it a dark wheat beer, but everyone else seems to classify it as a belgian strong dark ale. The ingredients list from Allagash is as follows: Grains - Allagash 2-row Malted Barley Blend, Red Wheat Malt, Roasted Barley. Hops - Perle, East Kent Goldings, and Czech Saaz. Other - candi sugar
Allagash ages part in oak, and part in stainless then blends. I soaked 2 oz of cubes in bourbon, then drained the extra liquid and added the cubes to secondary then forgot about the beer for a little over 2 months. The oak is just about right. It's there but it's not in your face, which is how the original is.
I found one or two other clones floating around, but they strayed a little more than I wanted from the allagash grain list. My only changes were to use dark wheat instead of red because it's what the store had, add some flaked barley, and use dark as well as clear candi sugar. The result is close, but certainly not perfect. But it's a great beer that is only getting better the longer I let it sit. It's been a couple years since I had Odyssey fresh, so I had to compare to a bottle that was aging for 4 years. They are very close, although my pallet is not good enough to pick out the exact nuances of difference. Mine as obviously fresher and not as well melded. But it had the same hints at roast, and candi, with raisin in the nose. Overall I'd put it at 85% there if you're really trying to clone, but a fantastic beer in it's own right. I'll be setting aside bottles of this to try over a long time.
------------
Amt Name Type %/IBU
7 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 41.1 %
6 lbs Wheat Malt, Dark (9.0 SRM) Grain 35.2 %
12.0 oz Barley, Flaked (1.7 SRM) Grain 4.4 %
9.6 oz Roasted Barley (300.0 SRM) Grain 3.5 %
1.00 oz Perle [8.00 %] - Boil 60.0 min Hop 24.3 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 5 min Hop 2.8 IBUs
1.00 oz Saaz [3.75 %] - Boil 5.0 min Hop 2.1 IBUs
2 lbs 3.2 oz Candi Sugar, Clear [Boil for 5 min] Sugar 12.9 %
8.0 oz Candi Sugar, Dark [Boil for 5 min] Sugar 2.9 %
1.0 pkg Belgian Wheat Yeast (Wyeast Labs #3942) Yeast
Mash at 149-150.
I've wanted to make this beer ever since Allagash stopped brewing it. It's one of my all time favorite beers. Allagash calls it a dark wheat beer, but everyone else seems to classify it as a belgian strong dark ale. The ingredients list from Allagash is as follows: Grains - Allagash 2-row Malted Barley Blend, Red Wheat Malt, Roasted Barley. Hops - Perle, East Kent Goldings, and Czech Saaz. Other - candi sugar
Allagash ages part in oak, and part in stainless then blends. I soaked 2 oz of cubes in bourbon, then drained the extra liquid and added the cubes to secondary then forgot about the beer for a little over 2 months. The oak is just about right. It's there but it's not in your face, which is how the original is.
I found one or two other clones floating around, but they strayed a little more than I wanted from the allagash grain list. My only changes were to use dark wheat instead of red because it's what the store had, add some flaked barley, and use dark as well as clear candi sugar. The result is close, but certainly not perfect. But it's a great beer that is only getting better the longer I let it sit. It's been a couple years since I had Odyssey fresh, so I had to compare to a bottle that was aging for 4 years. They are very close, although my pallet is not good enough to pick out the exact nuances of difference. Mine as obviously fresher and not as well melded. But it had the same hints at roast, and candi, with raisin in the nose. Overall I'd put it at 85% there if you're really trying to clone, but a fantastic beer in it's own right. I'll be setting aside bottles of this to try over a long time.
