Allagash Brewing Co.’s Allagash White clone
Allagash Brewing Co.’s Allagash White clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.010
IBU = 20 SRM = 3 ABV = 5.2%
One of America’s most awarded Belgian-style witbiers, Allagash White
features coriander and Curaçao orange peel that delivers a refreshing balance
of citrus and spice.
Ingredients
5.5 lbs. (2.5 kg) 2-row pale malt
2 lbs. (0.91 kg) malted red wheat
2 lbs. (0.91 kg) raw white wheat
0.3 lb. (0.14 kg) dextrin malt
0.5 lb. (0.23 kg) flaked oats
3.9 AAU Nugget hops (60 min.) (0.3 oz./8.5 g at 13% alpha acids)
4.1 AAU Crystal hops (10 min.) (1.25 oz./35 g at 3.3% alpha acids)
0.75 oz. (21 g) Czech Saaz hops (0 min.)
0.25 oz. (7 g) Curaçao orange peel (0 min.)
0.5 oz. (14 g) coriander, crushed (0 min.)
Wyeast 3463 (Forbidden Fruit), White Labs WLP400 (Belgian Wit Ale), Imperial Yeast B44 (Whiteout),
or SafAle K-97 yeast
7⁄8 cup corn sugar (if priming)
Step by step
Heat 15.5 qts. (14.6 L) of strike water to 165 °F (74 °C). Mix with grains. The mash should stabilize at about 152 °F (67 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding hops as indicated. After boil is complete, turn off the heat, add the final hop addition along with the coriander and orange peel bagged (it helps to bag the coriander and orange peel) and give a long stir to create a whirlpool. After 15 minutes remove the spice bag.
Chill the wort to 65 °F (18 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a temperature-stable place in the 68–72 °F (20–22 °C) range. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.7 v/v.
Allagash Brewing Co.’s Allagash White clone
(5 gallons/19 L, partial mash)
OG = 1.049 FG = 1.010
IBU = 20 SRM = 2.5 ABV = 5.2%
Ingredients
3.3 lbs. (1.5 kg) extra light dried malt extract
2 lbs. (0.91 kg) malted red wheat
2 lbs. (0.91 kg) raw white wheat
0.3 lb. (0.14 kg) dextrin malt
0.5 lb. (0.23 kg) flaked oats
3.9 AAU Nugget hops (60 min.) (0.3 oz./8.5 g at 13% alpha acids)
4.1 AAU Crystal hops (10 min.) (1.25 oz./35 g at 3.3% alpha acids)
0.75 oz. (21 g) Czech Saaz hops (0 min.)
0.25 oz. (7 g) Curaçao orange peel (0 min.)
0.5 oz. (14 g) coriander, crushed (0 min.)
Wyeast 3463 (Forbidden Fruit), White Labs WLP400 (Belgian Wit Ale), Imperial Yeast B44 (Whiteout),
or SafAle K-97 yeast
7⁄8 cup corn sugar (if priming)
Step by step
Put all the grains in a steeping bag, then heat 2 gallons (7.6 L) of water to 159 °F (71 °C). Add the grain bag. The target mash temperature is 152 °F
(67 °C). Hold at this temperature for 60 minutes. Rinse the grain bag with 170 °F (77 °C) water to top up to 7 gallons (26.5 L), remove bag, then boil. (If your brew kettle doesn’t allow for that large of a volume, rinse the grain bag with another gallon/4 L of water, remove bag, then raise to a boil.) When boil is achieved, take the kettle off the flame and slowly add the extract while stirring. Return to heat source and boil for 60 minutes, adding hops as indicated. After boil is complete, turn off the heat, add the final hop addition along with the coriander and orange peel bagged (it helps to bag the coriander and orange peel) and give a long stir to create a whirlpool. After 15 minutes remove the spice bag.
Chill the wort to 65 °F (18 °C). If you brewed a smaller volume, top off fermenter with pre-chilled water. In either case, the goal is to collect 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a temperature-stable place in the 68–72 °F (20–22 °C) range. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.7 v/v.
