- Recipe Type
- All Grain
- Yeast
- Wyeast 3944
- Yeast Starter
- 2L Starter, Decanted
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.055
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 20
- Color
- 3.3 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 68-72F
- Tasting Notes
- Full mouthfeel, tight lacing. Spicy, earthy hops, and a tart, citrusy finish.
Allagash White is one of my favorite beers of all time. Smooth, refreshing, with an incredible citrus zip and mouthfeel to boot, it's an awesome interpretation of a traditional Belgian Wit.
I tried to capture the same essential elements in this witbier recipe. However, this beer is different. Subtle spiciness and earthy hop notes give way to a silky mouthfeel and tart backdrop. Although this recipe has a lot of things going on, somehow they work well together. Make no mistake, this is not an Allagash clone, but I like it better this way.
Batch Size: 5.50 gal
Boil Size: 6.98 gal
Color: 3.3 SRM
Bitterness: 19.1 IBUs
Est OG: 1.054 (13.3° P)
Est FG: 1.014 SG (3.7° P)
ABV: 5.2%
Ingredients:
4 lbs 12.00 oz Pilsner (2 Row) Bel (2.0 SRM)
2 lbs 4.00 oz Wheat Malt, Bel (2.0 SRM)
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM)
1 lbs Wheat, Torrified (1.7 SRM)
8.00 oz Oats, Flaked (1.0 SRM)
8.00 oz Rice Hulls (0.0 SRM)
1.00 oz Styrian Goldings [4.0%] - Boil 60 min
0.50 oz Styrian Goldings [4.0%] - Boil 30 min
0.50 oz Styrian Goldings [4.0%] - Boil 0 min
2.00 g Seeds of Paradise (Boil 0 min)
0.50 oz Coriander Seed (Boil 0 min)
2.00 oz Orange Peel, Sweet (Boil 0 min)
1 pkgs Belgian Witbier (Wyeast Labs #3944)
Brew Schedule:
1) Dough in around 1.0 qt/lb at 122-128F for a short 20 minute protein rest.
2) Infuse mash with boiling water to reach 154F for a 60 minute saccharification rest.
3) Heat or infuse mash with more boiling water to reach 168F for a 10 minute mash out.
4) Fly or batch sparge to collect 7.0 gallons @ 1.046 S.G.
5) Boil per above hop schedule, adding 1/2 tsp Irish moss @ 10 minutes. Instead of adding flameout additions, chill to 160F and perform short 30 minute whirlpool. Make sure to use fresh citrus zest, it makes all the difference!
6) Chil to 68F, pitch yeast and ferment between 68-72F for 72 hours. Thereafter, allow the beer to free rise to ambient.
7) After beer has fully attenuated (should be around 1.012-1.014 F.G.), bottle or keg to 2.2 volumes of CO2.
The end result is a smooth, refreshing quencher with incredible body and lacing and a spicy, fruity, and earthy finish.
View attachment ImageUploadedByHome Brew1471791571.689997.jpg
View attachment ImageUploadedByHome Brew1471791593.340563.jpg
I tried to capture the same essential elements in this witbier recipe. However, this beer is different. Subtle spiciness and earthy hop notes give way to a silky mouthfeel and tart backdrop. Although this recipe has a lot of things going on, somehow they work well together. Make no mistake, this is not an Allagash clone, but I like it better this way.
Batch Size: 5.50 gal
Boil Size: 6.98 gal
Color: 3.3 SRM
Bitterness: 19.1 IBUs
Est OG: 1.054 (13.3° P)
Est FG: 1.014 SG (3.7° P)
ABV: 5.2%
Ingredients:
4 lbs 12.00 oz Pilsner (2 Row) Bel (2.0 SRM)
2 lbs 4.00 oz Wheat Malt, Bel (2.0 SRM)
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM)
1 lbs Wheat, Torrified (1.7 SRM)
8.00 oz Oats, Flaked (1.0 SRM)
8.00 oz Rice Hulls (0.0 SRM)
1.00 oz Styrian Goldings [4.0%] - Boil 60 min
0.50 oz Styrian Goldings [4.0%] - Boil 30 min
0.50 oz Styrian Goldings [4.0%] - Boil 0 min
2.00 g Seeds of Paradise (Boil 0 min)
0.50 oz Coriander Seed (Boil 0 min)
2.00 oz Orange Peel, Sweet (Boil 0 min)
1 pkgs Belgian Witbier (Wyeast Labs #3944)
Brew Schedule:
1) Dough in around 1.0 qt/lb at 122-128F for a short 20 minute protein rest.
2) Infuse mash with boiling water to reach 154F for a 60 minute saccharification rest.
3) Heat or infuse mash with more boiling water to reach 168F for a 10 minute mash out.
4) Fly or batch sparge to collect 7.0 gallons @ 1.046 S.G.
5) Boil per above hop schedule, adding 1/2 tsp Irish moss @ 10 minutes. Instead of adding flameout additions, chill to 160F and perform short 30 minute whirlpool. Make sure to use fresh citrus zest, it makes all the difference!
6) Chil to 68F, pitch yeast and ferment between 68-72F for 72 hours. Thereafter, allow the beer to free rise to ambient.
7) After beer has fully attenuated (should be around 1.012-1.014 F.G.), bottle or keg to 2.2 volumes of CO2.
The end result is a smooth, refreshing quencher with incredible body and lacing and a spicy, fruity, and earthy finish.
View attachment ImageUploadedByHome Brew1471791571.689997.jpg
View attachment ImageUploadedByHome Brew1471791593.340563.jpg
