Sometimes you need a beer to be a real thirst quencher, especially during the warmer months. One of our many summer beer recipes comes to us from Allagash Brewing in Portland, Maine. This Belgian white ale is great. I really love the light and citrusy- flavor of this beer. A good friend on the Brewing Knowledge Base forum (BKB for short) gave me this belgian white ale recipe for Allagash White. (Thanks again to “Dartgod”)
Allagash White is one of the greatest everyday drinking beers available. Living in New England, I am fortunate to have access to a ready supply of this beer. However, I am going to try my hand at brewing this one very soon. I hope you enjoy this one as much as I do.
Allagash Belgian White Ale Recipe
BJCP Category 16-A – Witbier
Boil Size: 6.5 gallons
Batch Size: 5 gallons
Original Gravity: 1.045
Terminal Gravity: 1.011
Color: 3.3° SRM
6.75 lbs Pilsner Malt
4.25 lbs German Wheat Malt Light
1 oz Tettnanger (4.5%) – added during boil, boiled 60 min
0.3 oz Saaz (5.0%) – added during boil, boiled 60 min
0.3 oz Saaz (5.0%) – added during boil, boiled 1 min
0.3 oz Coriander crushed – added during boil, boiled 0.0 min
0.3 oz Ginger (fresh) – added during boil, boiled 0.0 min
0.3 oz Bitter Curacao/Bitter Orange (Peel) – added during boil, boiled 0.0 min
White Labs WLP400 Belgian Wit Ale
White Labs WLP410 Belgian Wit II Ale
Mash in at 152°F
Ferment at 62°F
Some Important Brewing Tips
I think it’s important to ferment Belgian white ales or wits at a low fermentation temperature. You want this beer to ferment so that there isn’t too much funk and the flavors are cleaner than other Belgian beers. If you keep the fermentation temperature on the low end of the scale, your efforts will be rewarded. The citrusy flavor will come out more and the finish will be drier.
The style should have low hop character in the aroma and the flavor. You want to use a noble hop variety and not a large quantity of them. The yeast character in harmony with the spice additions should be the dominant flavors in the finished beer. The aroma of this beer should be moderately perfume-y from the coriander and have a citrus zesty presence from the orange peel.
Sometimes I have an issue with keeping this beer cloudy. In previous batches, I have added a tablespoon of flour to the last few minutes of the boil which helps keeping the beer cloudy for longer and does not affect the flavor of the beer. All witbier will clear eventually, but adding this small amount of flour keeps it cloudy for longer.
Thanks for reading our post and hopefully this Belgian white ale recipe helps you make excellent beer. If you can questions or comments, please post them below. Thanks Allagash for brewing this great beer and for popularizing Belgian styles in the US.