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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:
10 HCU (~7 SRM)
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
Grain: .25 lb. Belgian aromatic
1 lb. Dextrine malt (Cara-foam)
.25 lb. Belgian CaraVienne
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
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)
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 @ 70F

Recipe posted 10/27/12.