ALLAGASH WHITE Beer Recipe | BIAB Witbier by Brans_2 | Brewer's Friend
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ALLAGASH WHITE

169 calories 18.4 g 12 oz
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BREW
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday November 28th 2020
1.051
1.014
4.9%
23.8
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 53.4%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 19.4%
2 lb Briess - White Wheat Raw2 lb White Wheat Raw 34.5 2 19.4%
4.80 oz American - Carapils (Dextrine Malt)4.8 oz Carapils (Dextrine Malt) 33 1.8 2.9%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.9%
10.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Nugget0.3 oz Nugget Hops Pellet 14 Boil at 212 °F 60 min 16.24 13%
1.25 oz Crystal1.25 oz Crystal Hops Pellet 4.3 Boil at 212 °F 10 min 7.54 54.3%
0.75 oz Artisan - Saaz (Czech)0.75 oz Saaz (Czech) Hops Pellet 3.5 Whirlpool at 212 °F 0 min 32.6%
2.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal BIAB Infusion 156 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Bitter Orange Peel Flavor Whirlpool --
0.50 oz Crushed coriander Spice Whirlpool --
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 263 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.71 psi       Temp: 35 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 70 90 12 21.4
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash @ 152 F for 60 min. / Mash out at 168 F. Boil for 75 min. adding hop additions. After boil is completed whirlpool final hop addition, coriander, and orange peel. Place Coriander and Orange peel in a bag and give long stir for the whirlpool. After 15 min. remove the spices and chill the wort to 65 F. add yeast and maintain fermentation temps between 68-72 F. After Fermentation is completed keg and carbonate level of 2.7 vols.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-28 18:26 UTC
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