Allagash White Witbier(Clone) - Beer Recipe - Brewer's Friend

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Allagash White Witbier(Clone)

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29.61 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Michael B
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday November 4th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Canadian - Pale 2-Row2.25 kg Pale 2-Row 36 1.75 46.4%
1.49 kg Canada Malting - WHITE WHEAT MALT1.49 kg WHITE WHEAT MALT 38.1 3.5 30.7%
470 g Flaked Oats470 g Flaked Oats 33 2.2 9.7%
170 g American - Carapils (Dextrine Malt)170 g Carapils (Dextrine Malt) 33 1.8 3.5%
470 g Flaked Wheat470 g Flaked Wheat 34 2 9.7%
4,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.50 g Nugget7.5 g Nugget Hops Pellet 13 Boil 60 min 11.83 19.5%
15.50 g Crystal15.5 g Crystal Hops Pellet 4.5 Boil 10 min 3.07 40.3%
15.50 g Saaz15.5 g Saaz Hops Pellet 4 Whirlpool 5 min 1.35 40.3%
38.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.85 each whirlfloc Fining Boil 5 min.
7 g Coriander Spice Whirlpool 5 min.
3 g Grains of paradise Spice Whirlpool 5 min.
5 g Bitter Orange Peel Flavor Whirlpool 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 115.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 60 105 100
use a bit of lactic acid, but not too much, for the mash. 50+ cl, ~80ca, 105 SO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 85 min
Sparge -- 76 °C 10 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.7
Mash volume with grains 12.9
Grain absorption losses -4.9
Remaining sparge water volume 25.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.9 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 22.9
Total: 35.4  
Equipment Profile Used: System Default
 
Notes


Wyeast equivalent is 3944 for WLP400

Notes from original recipe:
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 10 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.


Water Calcs:
Mash
Gypsum: 4.5 gm
Calc. Chloride: 4.5 gm
Epsom Salts: 1 gm
Lactic Acid: 1 gm

Sparge
Gypsum: 3gm
Calc Chloride: 3 gm
Epsom Salts: 1 gm

Whirlpool Method:

1. Add Whirlfloc/ 2 tsp yeast nutrient @10 mins left on boil<br />
2. Add 0 min hop addition<br />
3. cut flame/ heat and whirlpool with hops in kettle for 10 minutes<br />
4. Take out Hops<br />
5. Cold Crash after this rest period<br />
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  • Last Updated: 2024-08-26 23:11 UTC