We love Allagash White, and we love Belgian Witt beer, so we felt it was time to work on a way to experience this beer on a more regular basis rather than the rare occasion you get lucky and find it on sale here in the UK. We love this beer so much we have introduced two new hops to our range just so we could brew this recipe.
Simpsons Finest Lager Malt
Simpsons Wheat Malt
TMM Jumbo Oat Flakes 26
TMM Rolled Wheat Flakes (Flaked Wheat)
Simpsons Dextrin Malt
Total grain bill 4478g
Saaz Pellets (42 grams)
Nugget T90 Pellets (7 grams)
Crystal T90 Pellets (14 grams)
Liquid Belgian Witt Yeast – we will choose based on availability (1 packs)
Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Witbier
Batch Size: 21
Original Gravity: 1.049
Final Gravity: 1.010
ABV %: 5.2
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 90
Additions and timing:
7 g Nugget, 13% a.a. @ 60 min
14 g Crystal, 3.5% a.a. @ 10 min
42 g Saaz hops, 4.0% a.a., whirlpool 5 min.
7 g Coriander seed, freshly ground, whirlpool 5 min. (not included)
5 g Bitter orange peel, freshly ground, whirlpool 5 min. (not included)
3g Grains of Paradise, freshly ground, whirlpool 5 min (not included) – this is rumoured to be the secret ingredient not mentioned on the bottle
Yeast: Imperial White Out or FM23 Magical Garden which ever is available
Fermentation temperature/steps: Pitch at 17c, then allow to free rise to 23c until complete
Adding first hops 60 minutes before flameout.
Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes.
Chill wort to 17° C and ferment for 7 days, allowing temperature to free rise to 23° C and ferment to completion.
If bottling, prime with 5 oz. 142 g dextrose (not included) per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.
Don’t fear the yeast, this beer is supposed to be cloudy.