Curio - Beer Recipe - Brewer's Friend

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Curio

268 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: http://www.homebrewtalk.com/showthread.php?t=32235
Calories: 268 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Monday June 7th 2021
1.081
1.016
8.5%
14.4
8.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 81.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 6.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.1 Boil 90 min 4.05 16.7%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 1.4 Boil 90 min 5.41 33.3%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 2.1 Boil 45 min 1.74 8.3%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 1.4 Boil 45 min 2.32 16.7%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 2.1 Boil 5 min 0.38 8.3%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 1.4 Boil 5 min 0.5 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Candi Syrup Amber Other Boil 15 min.
1 each Candi Syrup Blonde Other Boil 15 min.
1 each Whirfloc Other Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Well Water 2022-0124
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 10 16 6 12 146.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Temperature -- 150 °F 75 min
5 gal End kettle 12.0 gallons. Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 3.83 15.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.89 g | 19.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Original instructions with my modifications noted by [RR].
Recipe designed to brew a tripel, then proceed with steps for Allagash Curieux clone.
Follows modified steps outlined in HomeBrewTalk.com forum (thread 250654 by 1Mainebrew).

Prep:
Be sure to check specific AA of hops used and adjust hopping rate appropriately to achieve IBU 30 +/-.
[RR] I didn't worry about this, it came out fine.
3 oz Med or Med+ oak cubes. Soak in Jim Beam bourbon for 30 days.
Decant the bourbon at 15 days, add fresh and soak 15 more days.
Soaking longer doesn't hurt, cubes become saturated by 30 days.

Primary 30 days @ 68 F. Sealed container, leave on yeast cake.
[RR] I did 2-3 weeks in primary, then 2 weeks in secondary. Temp was ~70.

Racked from secondary to a clean carboy (tertiary).
Add bourbon-soaked cubes (but not the bourbon).
Age for 3-12 months @ cool temp, same periodically to taste.
[RR] I aged 5 months.
Add 0.25 to 1 cup of JB bourbon during secondary, depending on taste.
[RR] I didn't add more bourbon.

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  • Last Updated: 2024-05-14 22:20 UTC