Belgian White Ale Recipe

Some times you need a beer to be a real thirst quencher.

So here is another recipe for our Summer Beer series comes to us from Allagash Brewing in Portland, Maine.

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 clone 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

16-A Witbier

BeerTools Pro Color Graphic

Size: 6.5 gal
Efficiency: 75.0%
Original Gravity: 1.045 (1.044 – 1.052)
Terminal Gravity: 1.011 (1.008 – 1.012)
Color: 3.3 (2.0 – 4.0)
Alcohol: 4.37% (4.5% – 5.5%)
Bitterness: 21.76 (10.0 – 20.0)

6.75 lbs Pilsner Malt
4.25 lbs German Wheat Malt Light
0.98 oz Tettnanger (4.5%) – added during boil, boiled 60 min
0.32 oz Saaz (5.0%) – added during boil, boiled 60 min
0.32 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
1.0 ea White Labs WLP400 Belgian Wit Ale
1.0 ea White Labs WLP410 Belgian Wit II Ale

Mash in at 152F
Ferment at 62F

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.

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.

Results generated by BeerTools Pro 1.0.29