So I just went by the LHBS to pick up ingredients for my 2nd ever batch. My Dad is a big fan of Allagash White, and his birthday is in eight weeks, so I thought I'd make him something using a modified Allagash recipe.
Clone recipe called for:
6.6 lbs LME 40% wheat/60% barley
.75 oz Saaz (60)
.75 oz Tettnang (60)
.25 oz Saaz (flameout)
.25 tsp crushed coriander (flameout)
.25 tsp orange peel (flameout)
pinch cinnamon or ginger or pepper (flameout)
a host of yeast choices
LHBS didn't have a couple of the things, and since kumquats are in season, I decided to omit the orange peel and add some of those to primary (yes, I know it's a cliche beginner thing to do, but it's also one of the easier things to play around with while still brewing extracts). So here's the planned actual recipe with substitutions:
3.3 lbs LME pilsen/light
3.3 lbs LME Muntons Wheat (55% wheat/45% barley)
.75 oz Hallertauer 3.9% (60)
.75 oz Tettnang 3.9% (60)
.25 oz Hallertauer 3.9% (flameout)
.25 tsp crushed coriander (flameout)
pinch cinnamon (flameout)
dash ginger (flameout)
Wyeast 3944 smackpack (Belgian Wit)
1 lb kumquats to primary (7 days)
I was never expecting to make something that tastes exactly like Allagash White (or else I would've stuck with orange peel), but I'm still new at this and don't really know what the modifications will do. Kinda what to know what I'll be looking for. It looks to me like the wheat/barley balance is skewed a little too far in favor of barley (72.5/28.5 instead of 60/40), and the LHBS threw in Hallertauer because they were out of saaz. And obviously the kumquats are my own addition. I wasn't sure how much to add. The goal is enough to get the citrus character but not enough to just make this a fruit beer--I want a wit with some kumquat flavor, not a kumquat beer with a wit base.
Can anybody give me an idea of what I'll be looking at with the new recipe? Does it sound tasty, or should I make further modifications before brewing (which is planned for Saturday)?
Clone recipe called for:
6.6 lbs LME 40% wheat/60% barley
.75 oz Saaz (60)
.75 oz Tettnang (60)
.25 oz Saaz (flameout)
.25 tsp crushed coriander (flameout)
.25 tsp orange peel (flameout)
pinch cinnamon or ginger or pepper (flameout)
a host of yeast choices
LHBS didn't have a couple of the things, and since kumquats are in season, I decided to omit the orange peel and add some of those to primary (yes, I know it's a cliche beginner thing to do, but it's also one of the easier things to play around with while still brewing extracts). So here's the planned actual recipe with substitutions:
3.3 lbs LME pilsen/light
3.3 lbs LME Muntons Wheat (55% wheat/45% barley)
.75 oz Hallertauer 3.9% (60)
.75 oz Tettnang 3.9% (60)
.25 oz Hallertauer 3.9% (flameout)
.25 tsp crushed coriander (flameout)
pinch cinnamon (flameout)
dash ginger (flameout)
Wyeast 3944 smackpack (Belgian Wit)
1 lb kumquats to primary (7 days)
I was never expecting to make something that tastes exactly like Allagash White (or else I would've stuck with orange peel), but I'm still new at this and don't really know what the modifications will do. Kinda what to know what I'll be looking for. It looks to me like the wheat/barley balance is skewed a little too far in favor of barley (72.5/28.5 instead of 60/40), and the LHBS threw in Hallertauer because they were out of saaz. And obviously the kumquats are my own addition. I wasn't sure how much to add. The goal is enough to get the citrus character but not enough to just make this a fruit beer--I want a wit with some kumquat flavor, not a kumquat beer with a wit base.
Can anybody give me an idea of what I'll be looking at with the new recipe? Does it sound tasty, or should I make further modifications before brewing (which is planned for Saturday)?