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Old 04-27-2010, 08:27 PM   #1
BeezBrew
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Oct 2008
Gaithersburg, MD
Posts: 114
Liked 1 Times on 1 Posts


Recipe Type: All Grain   
Yeast: WLP400   
Yeast Starter: Yes, 2L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.048   
Final Gravity: 1.014   
IBU: 22.8   
Boiling Time (Minutes): 75   
Color: 3.8   
Primary Fermentation (# of Days & Temp): 14 Days 65F   
Tasting Notes: Below   

This is based primarily on recipes i found online, although they were mostly using extract. So i emailed Jason Perkins, head brewer at Allagash, and this is what he suggested:

"There are many different wheat varities and percentages you can go with depending on the exact flavor profile you are going with. We use about 15 percent malted red wheat and 25 percent unmalted ( raw) white wheat. I find that the raw wheat adds a nice cracker/cereal like wheat flavor, while helping with the haze."

So with this, i went with the below recipe. Hops are similar to what i found on the net. Since i couldn't find "bitter orange" and didn't want to go with the homebrew store stuff, i zested 2 oranges and 1/4 grapefruit to imitate the traditional bitter orange aroma and taste.


Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.42
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 3.8
Anticipated IBU: 22.8
Brewhouse Efficiency: 63 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.041 SG 10.14 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 6.25 lbs. Pilsener Belgium 1.037 2
14.9 1.55 lbs. Wheat Malt America 1.038 2
25.1 2.62 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Tettnang Pellet 4.50 16.6 60 min.
0.25 oz. Saazer Pellet 4.30 5.3 60 min.
0.25 oz. Saazer Pellet 4.30 0.9 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Orange Peel (2 oranges) Spice 0 Min.(boil)
Grapefruit (1/4 zest) Spice 0 Min. (boil)
0.50 Oz Corriander Seed Spice 0 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 10.42
Total Water Qts: 10.42 - Before Additional Infusions
Total Water Gal: 2.61 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F

Tasting Notes: As you can see from appearance below, my beer is a bit darker, a little less head, but pretty similar. Wit power has a more raw wheat, dough and cracker aroma compared to Allagash which was more clove spicy, orange, coriander and soft fruit tones. Tastes were fairly similar, mine was lacking the spice component that was present in Allagash. Allagash also had a soft fruit component that i think is coming from the hops. But malt components are right on. Mouthfeel very similar as well.

Not bad, my coriander was old so next time i will add some fresher stuff. I think i had enough orange in my version, maybe a bit more knockout hops to bring that soft fruit aspect that mine is missing. Oh, and find some curacao or seville oranges to really nail that aspect. Other than that, the malt bill is perfect. Give it a try and let me know what you think.

http://i44.photobucket.com/albums/f2...comparison.jpg


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Old 02-08-2012, 01:47 AM   #2
harlond
Recipes 
 
Jan 2012
richmond, va
Posts: 29
Liked 3 Times on 2 Posts


I made a 1-gallon BIAB version of this on Super Bowl Sunday:

1.42 lbs Weyerman Pilsner malt
0.40 lbs Weyerman light wheat malt
0.52 lbs flaked wheat
4 grams Tettnanger added at 80 minutes
2 grams Saaz added at 80 minutes
2 grams Saaz added at 5 minutes
2 grams coriander and a few white peppercorns added at 40 minutes
2 grams orange zest added at flameout
2 grams grapefruit zest added at flameout
1.5 grams ginger added at flameout
WLP400 yeast

I upped the orange and grapefruit based on Beezbrew's comment that his didn't taste quite as fruity as Allagash. I upped the coriander because mine was old, too. I added the ginger and white peppercorns because other clone recipes I've seen mentioned them and Beezbrew mentioned that his beer didn't have quite the spice component of Allagash. (Incidentally, I've seen about 5 clone recipes, and they are all quite different.)

Fermentation got off to a slow start, was going nicely, not too strong at 34 hours. Then when I came home 45 hours after pitching, I had to switch from airlock to blowoff tube. Smelled pretty good. Lotta trub on the bottom.

I'll check back in after it's done.



 
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Old 03-07-2012, 05:49 PM   #3
BrewinBigD
Recipes 
 
Aug 2011
Stratham, NH
Posts: 273
Liked 6 Times on 5 Posts


Quote:
Originally Posted by BeezBrew View Post
This is based primarily on recipes i found online, although they were mostly using extract. So i emailed Jason Perkins, head brewer at Allagash, and this is what he suggested:

"There are many different wheat varities and percentages you can go with depending on the exact flavor profile you are going with. We use about 15 percent malted red wheat and 25 percent unmalted ( raw) white wheat. I find that the raw wheat adds a nice cracker/cereal like wheat flavor, while helping with the haze."

So with this, i went with the below recipe. Hops are similar to what i found on the net. Since i couldn't find "bitter orange" and didn't want to go with the homebrew store stuff, i zested 2 oranges and 1/4 grapefruit to imitate the traditional bitter orange aroma and taste.


Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.42
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 3.8
Anticipated IBU: 22.8
Brewhouse Efficiency: 63 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.041 SG 10.14 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 6.25 lbs. Pilsener Belgium 1.037 2
14.9 1.55 lbs. Wheat Malt America 1.038 2
25.1 2.62 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Tettnang Pellet 4.50 16.6 60 min.
0.25 oz. Saazer Pellet 4.30 5.3 60 min.
0.25 oz. Saazer Pellet 4.30 0.9 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Orange Peel (2 oranges) Spice 0 Min.(boil)
Grapefruit (1/4 zest) Spice 0 Min. (boil)
0.50 Oz Corriander Seed Spice 0 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 10.42
Total Water Qts: 10.42 - Before Additional Infusions
Total Water Gal: 2.61 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F

Tasting Notes: As you can see from appearance below, my beer is a bit darker, a little less head, but pretty similar. Wit power has a more raw wheat, dough and cracker aroma compared to Allagash which was more clove spicy, orange, coriander and soft fruit tones. Tastes were fairly similar, mine was lacking the spice component that was present in Allagash. Allagash also had a soft fruit component that i think is coming from the hops. But malt components are right on. Mouthfeel very similar as well.

Not bad, my coriander was old so next time i will add some fresher stuff. I think i had enough orange in my version, maybe a bit more knockout hops to bring that soft fruit aspect that mine is missing. Oh, and find some curacao or seville oranges to really nail that aspect. Other than that, the malt bill is perfect. Give it a try and let me know what you think.

http://i44.photobucket.com/albums/f2...comparison.jpg
What were your mash temps again?

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Old 03-07-2012, 05:54 PM   #4
j1laskey
Recipes 
 
May 2010
Boston
Posts: 1,806
Liked 205 Times on 163 Posts


You can also harvest/culture the dredges of a few Allagash Whites to use instead of WLP400
__________________
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Secondary:
Kegged: Monsta Pumpkin Mash, Saint Stephens' Eleven Ale, Pirate Strong Ale, Cascadian Dark Ale
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Let's think it over and stop making sense

 
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Old 03-08-2012, 01:06 AM   #5
harlond
Recipes 
 
Jan 2012
richmond, va
Posts: 29
Liked 3 Times on 2 Posts


I mashed around 156F Not sure how useful that info is until the beer is done, but FWIW.

 
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Old 03-10-2012, 06:26 PM   #6
stikolaboloni
Recipes 
 
Jan 2012
Posts: 38
Liked 2 Times on 2 Posts


Can't go wrong with that grain bill coming straight from the horse's mouth. With spring in mind I was wanting to do an Allagash clone for my next batch, so I'm gonna give this a whirl with your comments in mind.

Didn't catch your mash schedule? I'm thinking a beta/protein rest @120 and then mash around 155 or so...

 
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Old 03-11-2012, 10:31 PM   #7
harlond
Recipes 
 
Jan 2012
richmond, va
Posts: 29
Liked 3 Times on 2 Posts


Quote:
Originally Posted by stikolaboloni View Post
Can't go wrong with that grain bill coming straight from the horse's mouth. With spring in mind I was wanting to do an Allagash clone for my next batch, so I'm gonna give this a whirl with your comments in mind.

Didn't catch your mash schedule? I'm thinking a beta/protein rest @120 and then mash around 155 or so...
If you're asking me, I BIAB, and I mashed for 75 minutes at about 155 +/- 3. No protein rest.
Beezbrew, thanks for the recipe.


 
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Old 03-11-2012, 11:09 PM   #8
BeezBrew
Recipes 
 
Oct 2008
Gaithersburg, MD
Posts: 114
Liked 1 Times on 1 Posts


I mashed at 154 for an hour. I'm going to repeat this soon doing either a protein and then sacc rest or perhaps a cereal mash similar to what's described in Radical Brewing by Randy Mosher. I'll try and keep this thread updated.
__________________
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Old 03-20-2012, 11:05 AM   #9
sivdrinks
Recipes 
 
Apr 2011
Lebanon, PA, PA
Posts: 809
Liked 5 Times on 5 Posts


Any taste updates yet guys?

 
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Old 03-25-2012, 01:03 AM   #10
harlond
Recipes 
 
Jan 2012
richmond, va
Posts: 29
Liked 3 Times on 2 Posts


I've tasted one after 4 weeks in the bottle. It's going to need some aging. Was my second brew ever, so that's on me. I'll check back in when it's had some more time.



 
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