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Avalanche White Ale

168 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 67% (brew house)
Source: BBBC
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Thursday June 13th 2019
1.051
1.012
5.18%
10.1
3.87
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Avangard - Pilsner7 lb Pilsner - (late addition) 37.3 1.7 50%
6 lb Flaked Wheat6 lb Flaked Wheat 34 2 42.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
14 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g hallertauer29 g hallertauer Hops Pellet 2.8 Boil 60 min 10.1 100%
29 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 qt Infusion 145 °F 60 min
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 5 13 112 91 34
added K meta to 5 gallons

3 g gypsum + 3 g CaCl to get above soft + balanced profile (per 5 gallons)

Mash Chemistry and Brewing Water Calculator
 
Notes

5 min - 10g Crushed oriander Seed, 1.5 oz (35g) Fresh Orange Zest, 3g Green Cardamom Pods. (apartment brewer white ale recipe-->not exactly what i did)

flame off at 166.5 and doughed in -->159 WHAT THE HELL

used wort chiller for like 30 seconds and down to 149

yeast cultured from 5 bottles of allagash white in 1200 mL starter with 100 g DME left for 4 days

42 g fresh orange zest, 2 g cardamom powder, 10 g crushed coriander @ flame out

pitched yeast at 64F to 62F fridge


this turned out to be a disasterous sulfur bomb so redid the whole damn thing

12/20/2020

8 gallons start
flame off 159-->152 mash temp

27 g orange zest (3 oranges) , 10 g ground coriander, 2 g cardamon @ flame out with 4 tsp yeast nutrient

pitched 2 packets of wlp400 + left over yeast from failed fermentation from allagash yeast @70F on 12/20 at noon

bubbling 1 hour later at 1 pm

12/21/20 @ 10 pm, bubbling slowed and barely bubbling
taste is a touch of diacetyl? otherwise great... strong orange, no hint of hydrogen sulfide
12/22/20 no bubbling at 4am

did no temp control whatsoever

12/22/20 at night = FG reached 1.011 with no bubbling

still slight sulfur note

pitched 3 tsp of redulees and dipped in copper wort chiller

bubbled through fermenter with CO2 to rouse yeast and try to facilitate yeast uptake of H2S

12/23 and 12/24 no smell of sulfur anymore

kegged on 12/24

spectacular.... needs a touch more acid to match allagash

added 40 cc of phosphoric acid to get that acid bite and dropped pH to 3.69 --> i liked it better but nicol did not


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  • Public: Yup, Shared
  • Last Updated: 2021-01-03 19:07 UTC
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