Allagash White - Beer Recipe - Brewer's Friend

Allagash White

157 calories 14.9 g
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 99%
Calories: 157 calories (Per )
Carbs: 14.9 g (Per )
Created: Saturday August 26th 2023
1.048
1.010
4.9%
16.0
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Brewers Malt 2-Row4.5 lb Brewers Malt 2-Row 37 1.8 45%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 30%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 60 min 12.2 20%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 10 min 2.72 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 1.09 40%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal -- 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Coriander Seed Spice Whirlpool --
0.20 oz Sweet Orange Peel Flavor Whirlpool --
0.10 oz Grains of paradise Spice Whirlpool --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding first hops 60 minutes before flameout. Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes. Chill wort to 63° F (17° C) and ferment for 7 days, allowing temperature to free rise to 73° F (23° C) and ferment to completion. Prime with 5 oz. (142 g) dextrose per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.

View Count: 391
Brew Count: 2
Last Updated: 2024-02-13 13:02 UTC

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