New Brunswick Craft Brewers Association
Uncategorized Boards => General => Topic started by: sdixon on November 21, 2011, 07:22:18 PM
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You gotta love good ol Dad. My father just got back from Maine and dopped me off 8 bottles of Allagash. 2 White's, 3 Dubbel's and 3 Tripel's. If they are any good... I'll try and save one or two for the next meeting ;-)
http://allagash.com/
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Pretty sweet. Never heard of Allagash before, but went to their website and looks like they have some pretty interesting beers. Like the Allagash Four: "We brew this beer with four malts, four sugars, four hop varieties and we ferment it four times, using four different yeast strains"
Ferment 4 times, using 4 yeast strains? Thanks just weird. lol ... one yeast strain is hard enough to understand
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I've had several of the Allagash brews, my favourite is "Hugh Malone" - Hybrid of an IPA and a Belgian Tripple
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I'm attempting to make a starter from the dregs of the Allagash Dubbel tonight.
1. Wort - 50g dme + 500ml H2O
2. Boil 10+ min
3. Sanitize beer bottle and bottle capper
4. Pour Dubbel
5. Sanatize opening again and recap bottle while wort cools
6. Enjoy Dubbel :D
7. Pour cooled (~70F) wort into sanitized vessel
8. Pour Dubbel dregs into wort
9. Repeat with another bottle
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glad to see #6 is there - that one's key.
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Kyle... indeed step #6 is key!
BTW... has anyone come across a Allagash Dubbel clone recipe? I see lot's of White and an occasional Tripel, but no Dubbel.
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Allagash starter seems to be coming along... it has some decent action... fingers crossed it's ready to pitch this weekend.
(http://farm8.staticflickr.com/7161/6396384457_bedd39ce8b.jpg) (http://www.flickr.com/photos/55514125@N00/6396384457/)
IMG_2770 (http://www.flickr.com/photos/55514125@N00/6396384457/) by sdixon669 (http://www.flickr.com/people/55514125@N00/), on Flickr
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This is not an Allagash clone but a Chimay Red clone that would probably love that yeast starter :P
10 lbs MO
4 oz belgian aromatic
8oz Belgian Cara-Munich malt
1 oz chocolate malt
1.5 lbs belgian clear candi sugar
1.75 oz tettnanger @ 60 min
0.25 oz Styrian Golgings @ 15 min
0.25 oz Hallertau Hersbrucker @ 15 min
Mash @ 150F for 90 min
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Thanks Dave! That does look like a good recipe, but I have none of the ingredients :-(
Here is my recipe based on what I have:
Batch Size (L): 22.0
Total Grain (kg): 7.500
Total Hops (g): 20.00
Original Gravity (OG): 1.073 (°P): 17.7
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 7.17 %
Colour (SRM): 11.5 (EBC): 22.7
Bitterness (IBU): 22.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
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6.000 kg Bohemian Pilsner (80%)
0.700 kg Crystal 40 (9.33%)
0.500 kg Abbey Malt (6.67%)
0.300 kg Munich II (4%)
Hop Bill
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15.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
5.0 g Centennial Pellet (9.7% Alpha) @ 15 Minutes (Boil) (0.2 g/L)
Misc Bill
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Single step Infusion at 155°F for 60 Minutes.
Fermented at 68°F with Allagash Dubbel starter
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Allagash starter seems to be coming along... it has some decent action... fingers crossed it's ready to pitch this weekend.
Congratulations man. That's pretty amazing that you collected the dregs and you have activity.
For your recipe, the hops look like they're more on the bitter side for that style but that's just my unsolicited opinion.
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pliny - Thanks, I'm happy that it is working. I stepped up with another 500ml of wort last night and it is working more vigorously now. Should be good to pitch Sunday :-)
You are right about the hops, the IBU's are at the high end of the scale for the style and I may reduce the Magnum to 10g. I should really have something liks Saaz, Hallertau and Tatnanger, but stock only has Centennial and Magnum. I will be happy when the hops order come in.