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Old 07-09-2009, 08:29 PM   #1
Oct 2008
Gaithersburg, MD
Posts: 115
Liked 1 Times on 1 Posts

I've never brewed a wit beer before and thought i would give this a try. The clone i've found just by searching states:

Allagash White clone

5.47 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 61.5 %
3.43 lb Wheat Malt, Ger (2.0 SRM) Grain 38.5 %
0.79 oz Tettnang [4.50%] (60 min) Hops 13.2 IBU
0.79 oz Saaz [4.00%] (60 min) Hops 11.7 IBU
0.26 oz Saaz [4.00%] (0 min) Hops -
0.26 oz Coriander Seed (Boil 0.0 min) Misc
0.26 oz Orange Peel, Bitter (Boil 0.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

My question is in regards to the wheat. If i recall from what i've read, most wit beers are made with unmalted wheat, not wheat malt stated here. This transitions to my second question, Allagash white is a beautiful beer, nice color and very hazy. I'm not sure one can get this from the wheat malt alone. Experts advice?
God i miss Northwest brews.....

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Old 07-10-2009, 03:42 AM   #2

Hi Beez, can't really fully answer your question, but the witbier recipe I've used (a Blanche Du Chambly clone) uses wheat malt. Its quite good, but doesn't turn out tremendously hazy. Also, many witbier recipes don't call for a late addition hops, just the bittering hops.

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Old 07-10-2009, 10:53 AM   #3
May 2009
Washington, DC
Posts: 57

If you're worried you can always throw in a tablespoon or so of flour for a more set haze. Reviews have also pointed out that WLP400 is a very poor floculator, so yeast will likely remain in suspension unless you cold crash or filter.
My Blog: City Brewer

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