I really want to brew a recipe similar to Allagash White, since I can’t get it where I live. Has anyone given this a shot? Would you want to share your recipe?
Being in Colorado, I don’t have the commercial example to taste and try to pick apart. Any tips or recipes are appreciated!
Thanks,
Duncan
Hey DUncan,
Funny you ask, I am setting up to brew this late this week for the third time and I think it’s pretty close. The only change I made this time around is to use Nelson hops instead of the original Saaz. The original two batches I brewed were with Saaz and I think the beer was really pretty close to the Allagash White. I wanted to experiment with the Nelson this time around so that was the switch.
Boil Size: 9.02 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
5 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 51.8 %
5 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 47.1 %
1.8 oz Acidulated (Weyermann) (1.8 SRM) Grain 3 1.0 %
0.50 oz Perle [8.00 %] - Boil 60.0 min Hop 4 12.5 IBUs
0.50 oz Tettnang [4.50 %] - Boil 20.0 min Hop 5 4.3 IBUs
0.31 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 tbsp Yeast Nutrient (Boil 10.0 mins) Other 7 -
0.50 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 8 3.7 IBUs
2.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 9 -
0.75 oz Coriander Seed (Boil 5.0 mins) Spice 10 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 11 -
Name Description Step Temperat Step Time
Protein Rest Add 2.64 gal of water at 131.2 F 122.0 F 30 min
Saccharification Add 2.12 gal of water at 196.1 F 152.0 F 30 min
Sparge: Fly sparge with 5.78 gal water at 168.0 F
Notes:
Just note my batch size is not typical so you might need to scale up or down, I also get 80% efficiency so adjust for that as well and I recommend a starter for the yeast for proper pitch rate. I also pitch cold, like 60 and simply allow fermentation to rise by itself throughout.
The acidulated malt is for mash pH adjustment, your water may vary so plan accordingly.
I’t a mighty tasty brew. Let me know your thoughts if you brew this!
Gary
I think there is a recipe in Brewing with Wheat but can’t find my book right now.
There is and that is where I began generating this recipe from originally as well as cross referencing with their website and a couple traded emails from their brewer about 2 years ago I think. From there I tweaked a bit doing a few side by sides.
Awesome, thanks guys! I hadn’t thought of looking in the Wheat book…
I think I am going to try your recipe, Duboman, next weekend. Once it’s ready to taste, I’ll let you know how it comes out! Hopefully I can scrounge up a bottle of Allagash White to do a side by side.
-d
very cool! hope you like it:)