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Curieux Clone

289 calories
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Daniel Langmaid
Calories: 289 calories (Per 12oz)
Share: <EMBED>
1.088
1.013
9.92%
38.56
5.49
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
18.25 lb Belgian - Pilsner18.25 lb Pilsner 37 1.6 89.4%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 3.7%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4.9%
3 oz Belgian - Aromatic3 oz Aromatic 33 38 0.9%
3.5 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 1.1%
20.41 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 31.67
1.5 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 6.89
 
Mash Guidelines
Amount Description Type Temp Time
27 qtInfusion149 °F75 min
20 qtFly Sparge168 °F--
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each whirfloc Other Boil 10 min.
0.5 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Amount:
1
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 460 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes
Brewed this one at Craigs (7/13), used magnum for bittering. Ended up getting better efficiency than usual so only used about 5% sugar and OG was 1.088 also get about 85-90 gallons instead of the 66 we were shooting for. Pitched some wlp007 in ten 10gal since we didn't have enough yeast. Might use it to blend if necessary. Mash temp was also lower than expected, around 147/148 so next time it should probably be a bit higher especially because the barrel will dry it out. The lack of the original amount of sugar should help though. Yeast pitch ended up being a bit lower than expected, about 250ml of slurry instead of 300ml. Also ended up pitching warm. My personal brew I cooled it down but ended up doing it too much and it went to 58F. I heated it up to 66F by midnight and it was sitting there on the morning of 7/14. Not much activity so far. By evening it had started and was at about 68F, cooled it down to 65F. 7/15 had heated up to 70F overnight so I cooled it down to 67F. Evening it had cooled to about 65F so I heated it back to 67F. 7/16 it had chilled down to 66F so I heated it to 67F. By evening it was 70F. Turned the heater on in the evening and by morning of 7/17 it was up to 75F. Kegged on 8/20/14. Barreled this beer on 3/21/15 with a gravity of 1.012. Topped it off on 5/17/15 and took a reading which put it at 1.009. Racked out of the barrel and into kegs on 6/14/15 and the gravity was 1.006. Beer obviously kept fermenting in the barrel. Beer turned out to be about 11% and has quite a lot of bourbon alcohol character.
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View Count: 2065
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Last Updated: 2015-07-07 05:04 UTC
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