Name: Beachcomber St. Augustines Allagash White - Allagash Brewing Co., Maine Recipe
Cook time: 16 h
Total time: 16 h
Yield: 48 servings
Cuisine: Belgian
Ingredients: 6.5 lb Pilsner (2-row pale) malt; 3 lb Wheat malt (malted wheat); 1 lb Flaked wheat; 0.5 lb Vienna malt; 0.5 lb Oats, rolled (optional, for mouthfeel); 0.5 oz Hallertau or Saaz hops (4% AA) — bittering; 0.75 oz Sweet orange peel (dried or fresh); 0.25 oz Bitter orange peel (Seville) — optional for a sharper orange note; 0.5 oz Coriander seed, crushed; 1 packet Belgian wheat yeast (hefeweizen/Belgian Wit strain, e.g., Wyeast 3944 or White Labs WLP400); 3.5 oz Corn sugar (dextrose) for bottling/priming; 5.5 gal Water (adjusted to moderate carbonate, chloride/sulfate balanced); 1 tsp Gypsum or calcium chloride (optional, for water profile)

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

Belgian style wheat beer featuring a refreshing balance of citrus and spice. (5.2 ABV)

Heat 4.5 gallons of strike water to 162°F (to reach a target mash temperature ~152°F). Add the crushed Pilsner malt, wheat malt, flaked wheat, Vienna malt, and rolled oats to the mash tun, stirring to avoid dough balls. Hold at 151–153°F for 60 minutes to convert starches to sugars — this temperature yields a balanced body and moderate attenuation similar to Allagash White.

Mash In

Raise temperature to 168°F for 10 minutes (mash out) by adding 1 qt of near-boiling water or direct heat to stop enzymatic activity and improve lautering.

Mash Out

Recirculate until runnings are clear, then sparge with enough water to collect ~6.5–7 gallons of wort (pre-boil volume).

Sparge

Bring wort to a vigorous boil. Add 0.5 oz Hallertau (bittering) at 60 minutes remaining in the boil for a gentle low-level bitterness. The goal is a low IBUs (8–12) typical of a witbier.

Boil — Bittering Addition

Do not add late hop additions; all aroma and flavor come from spices and yeast.

Boil — No Late Hops

Toast coriander seeds lightly in a dry pan until fragrant, then crush coarsely. If using fresh orange peel, remove pith to avoid bitterness and chop into strips. If using dried peels, rehydrate briefly in warm water.

Prepare Spices

With 5 minutes left in the boil, add the crushed coriander seed and most of the sweet orange peel (reserve a small portion for conditioning if desired). Boil for 5 minutes to sanitize and extract aroma/flavor. Alternatively, add spices at flameout and steep for 10–20 minutes in the whirlpool to preserve more fresh citrus character.

Add at 5–0 Minutes (Optional Whirlpool)

For a fresher orange aroma, add remaining orange peel to secondary fermenter (after primary fermentation subsides) and condition for 3–5 days, then remove. Use caution as extended contact can extract bitterness.

Secondary Addition (Optional)

Cool the wort quickly to 66–68°F (19–20°C) using an immersion chiller or counterflow chiller. Transfer to the sanitized fermenter and aerate vigorously. Pitch the Belgian wheat yeast (rehydrate per manufacturer if needed).

Chill and Pitch

Ferment at 66–70°F (19–21°C) for 5–7 days until vigorous activity slows. Belgian wit strains produce citrus/clove phenolics and mild esters that contribute to Allagash White character. Maintain a steady temperature to avoid excessive fusel alcohols.

Primary Fermentation

Rack to a secondary or allow the beer to condition in the primary at 60–65°F for 3–7 days. If adding reserved orange peel for fresher aroma, add it now and condition 2–4 days, then remove peels.

Secondary / Conditioning

Boil 3.5 oz (100 g) dextrose in 1 cup of water, cool, and add to bottling bucket to prime. Rack beer gently into bottling bucket to mix with priming solution, avoiding trub.

Prepare for Bottling

Fill bottles and cap, or transfer to keg and carbonate to ~2.5–2.8 volumes of CO2 (allagash white is highly effervescent).

Bottle or Keg

Condition bottles at 68–72°F for 10–14 days for full carbonation, then chill and serve. If kegging, force-carbonate to target volumes and serve cold.

Conditioning

Adjust water chemistry prior to mashing if desired: a balanced profile with moderate chloride and sulfate (Cl/SO4 around 1:1 to 2:1) works well. Add small amounts of gypsum or calcium chloride to adjust. Ensure proper sanitation for all contact surfaces and ingredients.

Pilsner (2-row pale) malt

Wheat malt (malted wheat)

Flaked wheat

Vienna malt

Oats, rolled (optional, for mouthfeel)

Hallertau or Saaz hops (4% AA) — bittering

Sweet orange peel (dried or fresh)

Bitter orange peel (Seville) — optional for a sharper orange note

Coriander seed, crushed

Belgian wheat yeast (hefeweizen/Belgian Wit strain, e.g., Wyeast 3944 or White Labs WLP400)

Corn sugar (dextrose) for bottling/priming

Water (adjusted to moderate carbonate, chloride/sulfate balanced)

Gypsum or calcium chloride (optional, for water profile)

Allagash White - Allagash Brewing Co., Maine

Make Allagash White - Allagash Brewing Co., Maine Recipe in just 16h . Belgian style wheat beer featuring a refreshing balance of citrus and spice. (5.2 ABV)

Allagash White - Allagash Brewing Co., Maine

Descriptors

Tasting Notes

Food Pairings

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