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Allagash White White (clone)

161 calories 15.8 g 16 oz
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 16oz)
Carbs: 15.8 g (Per 16oz)
Created Thursday December 29th 2022
1.049
1.011
5.0%
29.7
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 47.6%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 28.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.8%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 13 Boil 60 min 25.47 33.3%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 10 min 3.05 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 1.19 33.3%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Coriander Seed Spice Whirlpool 5 min.
5 g curacao orange peel Spice Whirlpool 5 min.
3 g Grains of paradise Spice Whirlpool 5 min.
 
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:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -15.24 psi       Temp: 40 °F       CO2 Level: 0 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

BREWING 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

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-12-29 03:31 UTC
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