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
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Tettnanger (Pellet) 0.99999999771257 oz Tettnanger (Pellet) Hops |
|
6.17 |
33.3% |
|
2 oz |
Hersbrucker (Pellet) 1.9999999954251 oz Hersbrucker (Pellet) Hops |
|
8.23 |
66.7% |
|
3 oz
/ $ 0.00
|
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
|
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. |
Priming
|
Method: co2
CO2 Level: 3.5 Volumes |
Target Water Profile
Well Water 2022-0124
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.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-05-14 22:20 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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