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Recipe: Allagash White
Originally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.
Photo: Courtesy Allagash Brewing Company
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Note that besides the coriander and orange peel listed here, Allagash has always added a pinch of another spice to the whirlpool—but that spice is a secret. Online speculation among brewers and fans over the years has included chamomile, pepper, cumin, and cardamom. Feel free to experiment, or to leave it out altogether.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.049
FG: 1.009
IBU: 13
ABV: 5.2%
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Note that besides the coriander and orange peel listed here, Allagash has always added a pinch of another spice to the whirlpool—but that spice is a secret. Online speculation among brewers and fans over the years has included chamomile, pepper, cumin, and cardamom. Feel free to experiment, or to leave it out altogether.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.049
FG: 1.009
IBU: 13
ABV: 5.2%
[PAYWALL]
MALT/GRAIN BILL
4.8 lb (2.2 kg) two-row pale
1.9 lb (862 g) unmalted white wheat
1.9 lb (862 g) malted red wheat
7.5 oz (213 g) flaked oats
4.5 oz (128 g) dextrin malt
HOPS & ADDITIONS SCHEDULE
0.2 oz (6 g) Nugget at 60 minutes [9 IBUs]
0.85 oz (24 g) Crystal at 10 minutes [4 IBUs]
0.75 oz (21 g) Saaz at flameout/whirlpool
0.25 oz (7 g) bitter orange peel at flameout/whirlpool
0.5 oz (14 g) coriander at flameout/whirlpool
YEAST
Wyeast 3463 Forbidden Fruit, White Labs WLP400 Belgian Wit Ale, or Imperial B44 Whiteout
DIRECTIONS
Mill the grains, mix in the flaked oats, and mash at 152°F (67°C) for 60 minutes; raise to 168°F (76°C) for mash out. Recirculate until the runnings are clear of particles, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add Saaz and spices, then steep 15 minutes. Chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at about 70°F (21°C) until complete, then crash, package, and carbonate.
