MgMt_Home_Brew
Well-Known Member
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?
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?