Suicide Daiquiri topped with 1800 Tequila

LOUISIANA PURCHASE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Mill/crush the grains to expose the endosperm. Heat approximately 4.5 gallons of water to strike temperature so that when you add grains the mash rests around 151°F (66°C). Mash the grain bill (Pilsner, wheat, Vienna, acidulated) at 150–152°F (65–67°C) for 60 minutes to achieve a balanced fermentable profile with moderate body and some wheat protein for haze and mouthfeel.

Crush and Heat

After the 60-minute mash, perform a mash-out by raising the temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with enough water to collect approximately 6.5–7.0 gallons of wort (accounting for boil-off) into the kettle for a 60-minute boil target volume of about 5.5 gallons post-boil.

Bring the collected wort to a rolling boil. Add 0.5 oz Hallertau (or Saaz) at 60 minutes remaining for a very low bitterness (target IBU ~8–10) suitable for a wit/sour style that lets malt and sour character shine.

Boil for 60 minutes. Do not add late hops or flavoring additions; Allagash White-style beers emphasize yeast/spice/citrus and sour character rather than hop flavor.

Adjust water profile as needed: aim for a soft-to-moderate profile with low bicarbonate. If using reverse-osmosis or very soft water, add small gypsum (0.5 tsp) and calcium chloride (0.25 tsp) to 6 gallons to improve mouthfeel and yeast performance. Mash pH should be around 5.2–5.4; acidulated malt will help lower pH if necessary.

Kettle sour option (faster): After the 60-minute boil, cool wort quickly to 100–110°F (38–43°C). Optional: sanitize and add a very light dose of sulfite (Campden) then allow it to off-gas 24 hours before pitching Lactobacillus — most recipes simply skip sulfite and allow the wort to cool and then pitch Lactobacillus. Pitch Lactobacillus plantarum (commercial strain) and maintain temperature around 100–110°F (38–43°C) for 24–48 hours until desired sourness (pH ~3.4–3.6) is reached. Monitor pH and aroma; stop souring early for a milder tartness.

Alternatively, mixed-fermentation / traditional wild method: After primary fermentation with Belgian ale yeast, transfer to secondary and pitch Brettanomyces and/or native microbes and allow long conditioning (months) to develop complex wild character. This method produces a funkier, more layered sour but takes much longer and can be less predictable.

After souring in the kettle, bring the wort back to a brief 10–15 minute rest at ~170–180°F (77–82°C) to pasteurize and kill Lactobacillus, then cool to fermentation temperature (65–68°F / 18–20°C). Pitch the Belgian ale yeast and ferment at 66–68°F (19–20°C) until primary fermentation is complete (about 1–2 weeks). If using Brett instead of killing Lactobacillus, skip the pasteurization step and transfer to fermenter and pitch Brett + ale yeast as desired.

After primary fermentation has slowed, allow beer to condition on yeast for another 1–2 weeks to clean up. If using Brett for additional wild character, transfer to secondary and age for 2–12 months depending on desired funk and tartness.

When ready to package, stabilize and clarify as desired. If bottling, dissolve 4 oz (by weight) corn sugar in a small amount of water, boil to sanitize, cool and add to bottling bucket, then rack beer onto priming solution and bottle. Target carbonation for Allagash White–type sour is moderate: ~2.2–2.6 volumes CO2.

If kegging, force carbonate to the same range (2.2–2.6 volumes) and serve cold. Serve with a slice of orange and coriander if you want a more classic witbier-like presentation; however, many sour versions omit heavy spice additions to let sourness and yeast character dominate.

Age bottles at room temperature for 2–3 weeks to carbonate, then chill and condition for a few days before tasting. Store cold after carbonation achieves desired level. If long-term aging is desired (for Brett character), keep for months in cooler conditions and sample periodically.

Pilsner malt

Wheat malt (flaked or malted)

Vienna malt

Acidulated malt (for pH adjustment)

Hallertau or Saaz whole hops (4.5% AA)

Brew water

Gypsum (calcium sulfate) (optional)

Calcium chloride (optional)

Belgian ale yeast (neutral strain, e.g., Wyeast 1214 or White Labs WLP500)

Lactobacillus plantarum (sour culture)

Brettanomyces (optional for wild character, e.g., Brett bruxellensis)

Corn sugar (dextrose) for bottle conditioning

Campden tablet (for stabilizing before pitching Lactobacillus if using kettle sour method)

Allagash White

Cinsault, Grenache, Syrah. Rhone Valley, France:

ANDRE BRUNEL COTES DU RHONE Cuvee Est-OUEST

BLACK STALLION ESTATE PINOT NOIR

KEN WRIGHT WILLAMETTE VALLEY PINOT NOIR

ROCCHE COSTAMANGNA LANGHE NEBBIOLO ROCCARDO

CIGAR BOX MALBEC

Zinfandel, Syrah, Grenache, Merlot, Cabernet Franc. Sonoma, CA, Little Compton, RI, US:

Allagash White Recipe

Descriptors

Tasting Notes

Food Pairings

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