Allagash Brewing Co.’s River Trip, all-grain clone

(5 gallons/19 L)
OG = 1.040  FG = 1.004
IBU = 40  SRM = 2.5  ABV = 4.8%

Good for any adventure, River Trip is a low-ABV, Belgian-style table beer with hop-forward grapefruit and stone fruit notes.

Ingredients
6.5 lbs. (3 kg) 2-row pale malt
1 lb. (0.45 kg) Munich malt (10 °L)
1 lb. (0.45 kg) flaked oats
6.5 AAU Nugget hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8.3 AAU Cascade hops (15 min.) (1.5 oz./43 g at 5.5% alpha acids)
1.5 oz. (43 g) Comet hops (0 min.)
1.5 oz. (43 g) Azacca® hops (0 min.)
1.5 oz. (43 g) Comet hops (dry hop)
1.5 oz. (43 g) Azacca® hops (dry hop)
0.25 oz. (7 g) coriander (0 min.)
Wyeast 3463 (Forbidden Fruit), White Labs WLP400 (Belgian Wit Ale), Imperial Yeast B44 (Whiteout), or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Heat 12.7 qts. (12 L) of strike water to 162 °F (72 °C). Mix with grains. The mash should stabilize at about 149 °F (65 °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 6.5 gallons (24.6 L) and bring to a boil. Total boil time is 60 minutes, adding hops as indicated. After boil is complete, turn off the heat, add the whirlpool additions (with the coriander bagged) and give a long stir to create a whirlpool. Steep for 10 minutes and remove coriander. Rest for an additional 10 minutes.

Chill the wort to 68 °F (20 °C). If you end up with a smaller volume, top off fermenter with pre-chilled water. The goal is to collect 5.5 gallons (21 L) of wort in the fermenter. Add yeast and aerate wort if using a liquid yeast strain. Place your fermenter in a temperature-stable place in the 70–74 °F (21–23 °C) range. Add the dry hops on day four of fermentation directly into the fermenter. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.55 v/v.

Allagash Brewing Co.’s River Trip, partial mash clone

(5 gallons/19 L)
OG = 1.040  FG = 1.004
IBU = 40  SRM = 5 ABV = 4.8%

Ingredients
4 lbs. (1.8 kg) extra light dried malt extract
1 lb. (0.45 kg) Munich malt (10 °L)
1 lb. (0.45 kg) flaked oats
6.5 AAU Nugget hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8.3 AAU Cascade hops (15 min.) (1.5 oz./43 g at 5.5% alpha acids)
1.5 oz. (43 g) Comet hops (0 min.)
1.5 oz. (43 g) Azacca® hops (0 min.)
1.5 oz. (43 g) Comet hops (dry hop)
1.5 oz. (43 g) Azacca® hops (dry hop)
0.25 oz. (7 g) coriander (0 min.)
Wyeast 3463 (Forbidden Fruit), White Labs WLP400 (Belgian Wit Ale), Imperial Yeast B44 (Whiteout), or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Heat 2 gallons (7.6 L) of water to 157 °F (69 °C). Using a steeping bag, insert the Munich malt and flaked oats. The goal is to achieve a mash temperature of 149 °F (65 °C). Mash for at least 60 minutes or until converted. Rinse the grain bag with 170 °F (77 °C) water to top up to 6.5 gallons (24.6 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 whirlpool additions (with the coriander bagged) and give a long stir to create a whirlpool. Steep for 10 minutes and remove coriander. Rest for an additional 10 minutes.

Chill the wort to 68 °F (20 °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. Add yeast and aerate wort aerate wort if using liquid yeast. Place your fermenter in a temperature-stable place in the 70–74 °F (21–23 °C) range. Add the dry hops on day four of fermentation directly into the fermenter. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.55 v/v.