Allagash White Wheat Belgian Clone - Beer Recipe - Brewer's Friend

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Allagash White Wheat Belgian Clone

163 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday December 21st 2023
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1.050
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 lb Rahr - Standard 2-Row4.7 lb Standard 2-Row 36.8 1.8 50.8%
1.70 lb Briess - White Wheat Raw1.7 lb White Wheat Raw 34.5 2 18.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.4%
1.70 lb American - Red Wheat1.7 lb Red Wheat 38 2.5 18.4%
0.30 lb German - CaraFoam0.3 lb CaraFoam 37 1.8 3.2%
0.35 lb Weyermann - Acidulated0.35 lb Acidulated 27 3.4 3.8%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.90 g Yakima Chief Hops - Nugget3.9 g Nugget Hops Pellet 14.5 Boil 60 min 8.53 5.2%
1.50 oz Yakima Chief Hops - Crystal1.5 oz Crystal Hops Pellet 4.5 Boil 10 min 10.47 56.9%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 0 min 37.9%
2.64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Bitter Orange Peel Flavor Boil 0 min.
8.50 g Coriander Seed Spice Boil 0 min.
8.50 g Grains of paradise Spice Mash 0 min.
0.50 lb Rice hulls Other Mash 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1.20 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.37 psi       Temp: 45 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Strike 163 °F 152 °F 60 min
2.6 gal Fly Sparge 160 °F -- 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.81 g | 31.2 qt) 7.21 28.8  
Mash volume with grains (equipment estimates 8.55 g | 34.2 qt) 7.95 31.8  
Grain absorption losses -1.16 -4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.4 g | 25.6 qt) 5.8 23.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 4.8 19.2  
Volume into fermentor 4.8 19.2  
Total: 7.21 28.8
Equipment Profile Used: System Default
 
Notes

from BYO.com

ALLAGASH BREWING CO.’S WHITE CLONE
(ALL-GRAIN)
(5 gallons/19 L, all-grain) OG = 1.049 FG = 1.010 IBU = 20 SRM = 3 ABV = 5.2%

One of America’s most awarded Belgian-style witbiers, Allagash White features coriander and Curaçao orange peel that delivers a refreshing balance of citrus and spice.

INGREDIENTS
5.5 lbs. (2.5 kg) 2-row pale malt 2 lbs. (0.91 kg) malted red wheat 2 lbs. (0.91 kg) raw white wheat 0.3 lb. (0.14 kg) dextrin malt
0.5 lb. (0.23 kg) flaked oats
3.9 AAU Nugget hops (60 min.) (0.3 oz./8.5 g at 13% alpha acids)
4.1 AAU Crystal hops (10 min.) (1.25 oz./35 g at 3.3% alpha acids)
0.75 oz. (21 g) Czech Saaz hops (0 min.)
0.25 oz. (7 g) Curaçao orange peel (0 min.)
0.5 oz. (14 g) coriander, crushed (0 min.)
SafAle K-97 yeast

STEP BY STEP
Heat 15.5 qts. (14.6 L) of strike water to 165 °F (74 °C). Mix with grains. The mash should stabilize at about 152 °F (67 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding hops as indicated. After boil is complete, turn off the heat, add the final hop addition along with the coriander and orange peel bagged (it helps to bag the coriander and orange peel) and give a long stir to create a whirlpool. After 15 minutes remove the spice bag.
Chill the wort to 65 °F (18 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a temperature-stable place in the 68–72 °F (20–22 °C) range. Bottle or keg after fermentation is complete, targeting a carbonation level of 2.7 v/v.

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  • Last Updated: 2024-09-04 02:33 UTC