Allagash White
This is for brewchez...
I was looking through my Extreme Brewing book by Sam Calagione to see if it had any info on the 120 Minute IPA when I noticed something I think you will be interested in....Rob Tod of Allagash Brewing Company has the clone recipe for Allagash White (Belgian Wit) listed ........it's in extract form but you ought to be able to convert to all-grain pretty easily.....
Preboil
6 gallons water
Boil
6.6 lbs. 40% wheat/ 60% barley liquid malt extract or:
3.3 lbs. light/pilsner malt extract and 3.3 lbs 100% wheat malt extract (75 minutes)
3/4 oz. Tettnanger (60 minutes)
3/4 oz. Saaz (60 minutes)
1/4 oz. Saaz (flameout)
1/4 oz crushed coriander (flameout)
1/4 oz bitter orange peel (flameout)
1 pinch "secret spice" (flameout)
"secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
Yeast
WhiteLabs WLP400 or WLP410.....or Wyeast 3944 or 3463....ferment at 70 degrees
ENJOY AND GOODBREWING.........
I went ahead and ran it through BeerSmith and this is what I came up with........by the way it's for 5.25 gallon that's just how I set it up to make sure I have at least 5 gallon when I'm done.
Allagash White Clone
Brew Type: All Grain Date: 7/11/2007
Style: Witbier
Brewer: Brian Kunkle
Batch Size: 5.25 gal Assistant Brewer:
Boil Volume: 6.92 gal Boil Time: 75 min
Brewhouse Efficiency: 75.0 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Ingredients
5.47 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 61.5 %
3.43 lb Wheat Malt, Ger (2.0 SRM) Grain 38.5 %
0.79 oz Tettnang [4.50%] (60 min) Hops 13.2 IBU
0.79 oz Saaz [4.00%] (60 min) Hops 11.7 IBU
0.26 oz Saaz [4.00%] (0 min) Hops -
0.26 oz Coriander Seed (Boil 0.0 min) Misc
0.26 oz Ginger Root (Boil 0.0 min) Misc
0.26 oz Orange Peel, Bitter (Boil 0.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Beer Profile
Estimated Original Gravity: 1.047 SG (1.044-1.052 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.012 SG)
Estimated Color: 3.4 SRM (2.0-4.0 SRM) Color
Bitterness: 24.9 IBU (10.0-20.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 4.7 % (4.5-5.5 %)
Mash Profile
Name: My Mash Mash Tun Weight: 9.00 lb
Mash Grain Weight: 8.91 lb
Mash PH: 5.4 PH
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 8.24 gal Adjust Temp for Equipment:
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.8 (2.4-2.9 vols)
Estimated Priming Weight: 5.1 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
GOODBREWING.........
Dartgod, you rock!!! I also love this stuff, and have decided to make my next batch this....I don't suppose they have anything on the Tripel Reserve from Allagash...that's is also, oh so yummy!!
Although, on second look, I have a question.......I see this says ferment at 70..how important is it to be right at 70? I have a brew belt, but that keeps the bucket warmer than 70 I think...Also, I may be putting this in a basement, which would be cooler...is there any special way, other than a swamp cooler to regulate at 70 degrees exactly?
I think that is the recommended temp but whatever the yeast specs are will be fine...EG: WLP400 67-74 degrees......Sorry no Tripel from Allagash but there is a Tripel from Sam in the book.....the only drawback is all the recipes are extract and need converted to all-grain.....I bought mine from Xtreme Brewing, the only thing is I had to pay a little extra because it's signed by Sam.....you can get it from Amazon for about $16 but I wanted the signed one and had to pony up $24.95 but it had free shipping.. http://xtremebrew.readyhosting.com/store/books.html
here is a little info on the Round the World Tripel
http://xtremebrew.readyhosting.com/store/kits-ss7.html
If you want the recipe let me know and I'll try to get around to typing it out.....
GOODBREWING.......
Well I have to say thanks for totally screwing up my brewing schedule! I had my next 4-5 batches all planned out, NOW I have to put that on hold and brew as much of this as I can so I can bath in it!
Thanks very much Dartgod. I will definately give this one a try. I don't have that book so this recipe had slipped by me. I really appreciate the time to post it and the time to run it through Beersmith.
I will definately repost once I get it brewed and tasted!
Brewchez
Extract works for me, as I have yet to convert to AG. I'll try the White first, and eventually get to doing a Triple........I'll probably go out and grab a recipe book...I wouldn't want to type everything out either...thanks.
Dartgod:
I was looking over this recipe as I may go buy supplies today.
Do you happen to have the Mash temp used for this recipe?
I didn't see it in the post, and don't remember if we talked about it already.
Thanks again,
Brewchez
I converted it from extract so I don't have the temperature per say....but in BYO they were using 154 for their witbiers with a protein rest at 122 for 15 minutes........
GOODBREWING........
154 is what I would have guessed too. I'll do a little research, maybe call the brewery and ask myself, see if they'll give it up to me. I might try 152, just because it seems a little more right to me.
But a protein rest at 122... That could be a reason to do my first step mash. Protein rest for better head retention maybe or control that wheat protein some I wonder???? Any thoughts?
Midnight Lager last night.......tonight ....well this morning it will be the Allagash Clone....already made my starter and I'm getting ready to get my conical ready.....that's the only pain about it is that you have to break it down and clean it and then put all the valves back on and then check to make sure nothing is leaking (tighten properly the first time).......I'll report back in the morning 