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Allagash White Brew
American Wheat Beer • All Grain • 30 gal
From Brew Magazine
March 30, 2021 09:50am
0.0/5.0 0 ratings
Ingredients (All Grain, 30 gal)
- 33 lbs
2-Row Brewers Malt;Briess
2-Row Brewers Malt;Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 12 lbs
Cargill Red Wheat;Cargill Malt
Cargill Red Wheat;Cargill Malt
Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.
- 1.8 lbs
Mild Ale (Dextrin Malt);Pauls Malt
Mild Ale (Dextrin Malt);Pauls Malt
Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.
- 4.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 3 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.8 oz
Nugget -13.0 AA% pellets; boiled 75 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 7.5 oz
Crystal -3.3 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 4.5 oz
Czech Saaz -5.0 AA% pellets; boiled 0 min
Czech Saaz
Very mild. 'Noble'.
- 1.5oz
Orange Peel -During Whirlpool (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 3oz
Corriander crushed -During Whirlpool (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
FermentisS-04Safale S-04
FermentisS-04Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 1 -Standard American Beer
Subcategory: D -American Wheat Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 -1.055 |  |
| Terminal Gravity: | 1.010 | 1.008 -1.013 | |
| Color: | 3.6 SRM | 3 -6 | |
| Alcohol: | 4.9% ABV | 4% -5.5% | |
| Bitterness: | 25.5 IBU | 15 -30 | |
Discussion
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