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Allagash White Clone

Allagash Brewing Company’s White is one of the Best Beers in America and appeared in the Jul/Aug 2018 issue of Zymurgy magazine. Recipe by Amahl Turczyn.

For more information on brewing great Belgian wheat beer at home, check out these 5 tips from Allagash.

This recipe is featured in the July/August 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

Allagash White Clone | Witbier

Ingredients

  • For 5.5 US gallons (20.8 L)
    • MALT
    • 4.5 lb. (2.04 kg) 2° L pale two-row malt
    • 3 lb. (1.36 kg) wheat malt
    • 1 lb. (454 g) flaked oats
    • 1 lb. (454 g) flaked wheat
    • 6 oz. (170 g) dextrin malt
    • HOPS
    • 0.25 oz. (7 g) Nugget, 13% a.a. @ 60 min
    • 0.5 oz. (14 g) Crystal, 3.5% a.a. @ 10 min
    • 0.5 oz. (42 g) Saaz hops, 4.0% a.a., whirlpool 5 min.
    • OTHER INGREDIENTS
    • 7 g Indian coriander seed, freshly ground, whirlpool 5 min.
    • 5 g Curaçao orange peel, freshly ground, whirlpool 5 min.
    • 3 g grains of paradise, freshly ground, whirlpool 5 min.
    • WATER
    • Reverse osmosis with 1 g/gal. calcium chloride and 1 g/gal. calcium sulfate
    • YEAST
    • White Labs WLP400 Belgian Wit ale yeast, 2L starter

    Specifications

    • Original Gravity: 1.049 (12.3° P)
    • Final Gravity: 1.010 (2.5° P)
    • ABV: 5.2% by volume
    • IBU: 13
    • SRM: 3

    Directions

    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 5 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. Prime with 5 oz. (142 g) dextrose per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.

    Partial-Mash Option

    Reduce pale malt to 1.25 lb. (567 g). Substitute 5 lb. (2.72 kg) liquid wheat malt extract for remaining pale, wheat, and dextrin malts. Mash flaked grains in 155° F (68° C) water with 1.25 lb. (567 g) pale two-row malt for 45 minutes, drain, rinse grains, and dissolve extract using reverse osmosis or distilled water. Top off to desired boil volume and proceed as above.