Sunday, March 31, 2013

#55/57/80/93 Allagash White

Allagash White Always an Adventure logo
Allagash White bottle and glassThis is the most liked Witbier on Beer Advocate.  The recipe comes from Rob Tod of Allagash Brewing Company and is a clone recipe for Allagash White (Belgian Wit). Note: “secret spice” is described as a “pinch of the spice of your choosing”.

Allagash Brewery got their start in 1995 in Portland, Maine. Owner/brewer Rob Tod is quietly making some exceptional Belgian-style beers over on the East Coast. Rob is one of the “brett pack” along with Vinnie Cilurzo (Russian River), Tomme Arthur (Port Brewing/Lost Abbey), Sam Calagione (Dogfish Head) and Adam Avery (Avery). They acquired that nickname through their use of and experiementation with brettanomyces and other micrio biota. 

Price Ingredients
$15.99 6lb Northern Brewer Wheat Malt Syrup  
$4.50 1lb Briess DME Golden Light 
$  2.25  3/4 oz. Tettnanger (60 minutes) (Add)
$  1.69  3/4 oz. Saaz (60 minutes) (Add)
$  0.56 1/4 oz. Saaz (flameout)
$  0.25 1/4 oz. crushed coriander (flameout)
$    0.50 1/4 oz. bitter orange peel (flameout) 
$    0.25 1 pinch "secret spice" (flameout) "secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
$  3.12 Wyeast 3463 Forbidden Fruit (re-using yeast for a second batch) (Add)

Blue Moon is a popular brew that is similar with the following changes: 
  • Flaked Oats 
  • Hallertauer (90 mins) 
  • 1.25 tsp of ground corriander (10 min) 
  • 0.33tsp of ground Valencia orange peel (5 min) 
  • Chico yeast
I originally found this recipe on Home Brew Talks.  

My latest batch used Danstar Munich Wheat Beer Yeast.  I enjoyed the previous two batches both used Forbidden Fruit, but with a recent weather change I wanted to brew and didn't have time to get a starter going.

Additional Sources of Recipe Information
Belgian White Ale Recipe From Allagash - Brew Dudes - Extract with Pilsen malt with slightly lower hop schedule and slightly increased flameout additions
Brewers Friend
BeerSmtih RecipeAllagash White Clone all grain convert - Not sure about hop schedule on this.
BrewToad Allagash White Clone by Five14 Brewing - All grain version of above with similar hop schedule 


  1. I just stumbled on your blog as I am looking to make something similar to Allagash White. What did you experiment with for the "secret spice"? I would have guessed clove, anise, or a little ginger would have been the best match. How did yours turnout and what did you use? Thanks.

    1. I love the recipe. I have tried different batches with cinnamon, vanilla extract, and pepper. Each choice came out a little different, but all were great. I would probably go for the pepper as the best tasting.

  2. What grains are you steeping to get the mash started?

    1. The recipe was changed to Northern Brewer Wheat Malt Syrup or Maillard Malts Wheat Malt Extract Syrup which is wheat malt (65%) and pale malt (35%) and some additional pale malt. This combination is similar, but not identical to the Extreme Brewing book by Sam Calagione has Rob Tod (Allagash Brewing Company) clone recipe in extract form using:
      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

      You could convert either of these two options to grain if needed.

  3. Thanks Jason,
    I've got the ingredients sitting ready to go! I will brew it this week.

    I recently brewed Celis White the guy who made Hoegaarden.
    The problem I had there was
    1 too dark, This time I will add half the extract at 15 min
    2 the coriander and orange were too potent.

    In your process do you strain the seasoning: coriander and peel before going into primary? Whats your process with these ingredients?

    1. Sean,
      I typically just pour all of the contents into the fermenter and let everything stay for 2-3 weeks before kegging. For the Celis White, how much coriander and orange are you using? From some of the online recipes, it looks as though Celis uses 1 oz of each for 5 gallons which is 4 times the amount used for Allagash.

    2. Yes 1 oz each and that's just too much. I went back to 1/3 to 1/2 oz the next time it's better and better still with time. The 2nd time I also strained.

      I brewed using your notes last night gettin an og of 1.055 how does that sound?

    3. I also used 24 black pepper corns and .7grams or .3 oz or minced ginger, I hope I did not over season. Last I added 1 tbls of flour. My orange peel was the bitter dry style you find in brew stores.

    4. How did the the batch turn out?

    5. it was like dove soap too much of the spices over and over on 3 attempts changing it bit by bit. I am going for an alligash all grain in the next few weeks. I'm confident it will get it better but wont brew a big batch just in case.


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