Allagash White Clone "secret spice"

MgMt_Home_Brew · 12-23-2008, 03:24 PM

So I am going to be brewing an Allagash White clone today from the following recipe:

Boil
6.6 lbs. 40% wheat/ 60% barley liquid malt extract or:
3.3 lbs. light/pilsner malt extract and 3.3 lbs 100% wheat malt extract (75 minutes)

3/4 oz. Tettnanger (60 minutes)

3/4 oz. Saaz (60 minutes)

1/4 oz. Saaz (flameout)

1/4 oz crushed coriander (flameout)

1/4 oz bitter orange peel (flameout)

1 pinch "secret spice" (flameout)
"secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice

Yeast

WhiteLabs WLP400 or WLP410.....or Wyeast 3944 or 3463....ferment at 70 degrees

It says "secret spice" at the end there and I am not sure what I should go with. I'm not familiar with anise and I don't think I want to do pepper or cinnamon. I was thinking of vanilla but I have only seen vanilla in liquid form so what is a pinch of that? I am also just thinking of skipping the spice all together just to get a solid belgian white ale. What do you guys think?

brewt00l · 12-23-2008, 03:53 PM

It's been quite a while since I had that beer...I think you could just skip the secret spice too. On a related note, I used some chamomile tea in my last wit per JZs suggestion in his style profile in BYO and it added a nice apple/fruity element to the flavor.

noisy123 · 12-23-2008, 04:03 PM

On the same note, JZ recommends 1 oz of fresh orange zest for the citrus character. I have used this a couple of times in my wits and it gives a nicer aroma and more orangey taste.

brewt00l · 12-23-2008, 04:04 PM

Quote:

Originally Posted by noisy123

On the same note, JZ recommends 1 oz of fresh orange zest for the citrus character. I have used this a couple of times in my wits and it gives a nicer aroma and more orangey taste.

indeed...I went with a suggestion from a fellow brewer to use a variety of citrus zest and it's mighty tasty.

**Saccharomyces** · 12-23-2008, 04:26 PM

In my Wit (recipe in my dropdown) I use:

1oz coarsely crushed Indian coriander, last 5 min
12oz Seville Orange Marmalade, last 5 min
zest of 3 grapefruits @flameout
2g Chamomile @flameout
1T flour, @flameout (creates a permanent haze)

I have heard some folks like to use a little pinch of black pepper and/or cumin. Personally, I think those belong in a Saison, not a Wit, if I wanted my Wit to taste like a Saison I would just do a Saison.

I have had best results with WLP400 pitching at 68*F and fermenting at 72*F.

MgMt_Home_Brew · 12-23-2008, 04:50 PM

Cool thanks guys. I think this time around I might just skipthe secret spice and brew it as posted. But I am hoping this is going to be a beer I want to make again and again so next time around I might use some fresh zest to give it a nice fruity taste. Thanks for the input.

HighPlainsDrifter · 12-23-2008, 04:54 PM

Anise: Think liquorice. Not for everyone.

**Saccharomyces** · 12-23-2008, 04:57 PM

Quote:

Originally Posted by HighPlainsDrifter

Anise: Think liquorice. Not for everyone.

Blech. For a saison, yes, for a Wit, I don't think so. Wit should taste very strongly of citrus, and any spice should come from the yeast strain. That's why you want to ferment fairly warm.

MgMt_Home_Brew · 12-23-2008, 08:52 PM

well I brewed it today and the color is off. I need to change up my extracts. But oh well hopefully it is still tasty. I am definitely gona have to take another crack at this one.

**Saccharomyces** · 12-23-2008, 10:27 PM

Wits will always be too dark with extract. Unless you are using 50% raw wheat and doing all grain, you will have an SRM 6-7 Witbier.

It'll still be tasty though.