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Curi-faux
This is a first pass at an Allagash Curioux. A really good winter beer that I can't afford. This turned out really well, but I might try another ounce of oak next time.
It's there but really, really subtle. I think 4 oz. would be too much.
| Brewer: | Stephen | Email: | - | |||||
| Beer: | Curi-faux | Style: | Belgian Tripel | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.100 | FG: | 1.016 | |||||
| Alcohol: | 10.9% v/v (8.5% w/w) | |||||||
| Water: | Optional, these are my standard default salts: EBMUD Sobrante water (very soft) *and* Chalk CaCO3 1.7 grams Gypsum CaSO4 1.2 grams Calcium Chloride CaCl2 2 grams Epsom Salt MgSO4 1.5 grams Final water chemistry is: Ca+2 = 75, Mg+2 = 12, SO4-2 = 77, Na+ = 20, Cl- = 49 HCO3- = 128, Alkalinity= 105 |
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| Grain: | .25 lb. Belgian aromatic 1 lb. Dextrine malt (Cara-foam) .25 lb. Belgian CaraVienne |
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| Steep: | Mash specialty grains 1 hour qt 154° (optional) | |||||||
| Boil: | 60 minutes | SG 1.091 | 5.5 gallons | |||||
| 8 lb. pilsner malt extract 2.25 lb. Belgian candi sugar - amber 2.2 lb. Corn sugar |
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| Irish moss 10 min | ||||||||
| Hops: | .3 oz. Sorachi ace (12.6% AA, 60 min.) .5 oz. Saaz (3.75% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 15 min.) .5 oz. Saaz (3.75% AA, 15 min.) .5 oz. Tettnanger (aroma) .5 oz. Styrian bobeck (aroma) |
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| Yeast: | WLP500 | |||||||
| Log: | Add 2oz medium toast french oak cubes soaked in 50% Highland Park scotch and water, just enough to cover, for 2 weeks. Add all to secondary, age 6+ weeks | |||||||
| Carbonation: | 2.4 volumes | Corn Sugar: 4.20 oz. for 5 gallons @ 70°F | ||||||
Recipe posted 10/27/12.
