As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

---

Ingredients Included

Simpsons Malt – Dextrin Malt
TMM Oat Flakes 20
Un-Malted Wheat
Simpsons Malt – Wheat Malt
Crisp Best (Pale) Ale Malt
Saazer – BarthHaas® Pure Hop Pellet (22 grams)
Crystal T90 Pellets (36 grams)
Nugget T90 Pellets (9 grams)

---

Method

Beer Style (main): American Ales
Beer Style (sub): Dark American-Belgo-Style Ale
Batch Size: 20
Original Gravity: 1.049
Final Gravity: 1.010
ABV %: 5.2
IBU: 20
Mash efficiency: 75
Brewing equipment:

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Nugget 8.5g/0.3oz @ 60 mins
Crystal 35.4g/1.25oz @ 10 mins

Whirlpool / hop stand:

Whirlpool (20 minutes @ Post Boil)

Czech Saaz 21.2g/0.75oz
Bitter Orange Peel 7g/0.25oz NOT INCLUDED
Crushed Coriander Seeds 14g/0.5oz NOT INCLUDED

Bag the ingredients up and allow the spices and orange to infuse into the wort.

Yeast: NOT INCLUDED Please add your preference

Fermentation temperature/steps: Ferment with a Belgian Wit strain such as Wyeast 3463, White Labs WLP400 or Imperial Yeast B44 Whiteout. If using dried yeast, then SafAle T-58 is a good option. Pitch at 18C and allow to rise to 20C. Raise to 22C at the end of fermentation.

Secondary additions:

Comments:

Allagash Brewing – White – Belgian-style Wit.

Based in Portland, Maine, Allagash was founded in 1995 by Rob Tod. Allagash are best known for their Belgian inspired beers and these are the beers that make up most of their output, although they also produce a core IPA, Lager and Stout. Their mixed fermentation and barrel-aged beers, which follow the same Belgian-inspired lineage, are very highly regarded and worth seeking out

White is Allagash’s award-winning interpretation of a Belgian-style wheat beer. The recipe uses oats, malted wheat, and raw wheat for a hazy “white” appearance. The beer is spiced with a house own blend of coriander and Curaçao orange peel. Allagash White upholds the Belgian tradition of beers that are both complex and refreshing. This really is the perfect beer for a sunny day spent chatting with friends in the garden

Images with thanks to Mat Trogner C/O Allagash Brewing Company

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home