Name: Bridge View Taverns Allagash White Recipe
Cook time: 16 h
Total time: 16 h
Yield: 1 servings
Cuisine: Belgian
Ingredients: 6 lbs Pilsner malt (2-row pale base can substitute); 5 lbs White wheat malt; 1 lbs Flaked wheat; 0.5 lbs Light Munich malt (optional, for slight malt complexity); 0.5 oz Saaz hops (4-5% AA); 1 tbs Ground coriander (lightly crushed); 0.75 oz Curaçao (bitter) orange peel, dried; 0.25 oz Bitter orange peel (or additional Curaçao if unavailable); 1 packet Belgian Wit ale yeast (Wyeast 3944 or White Labs WLP400 or dry Belgian Wit); 5 gal Chilled, good-quality brewing water (adjusted to moderate bicarbonate and soft profile); 3.5 oz Priming sugar (corn sugar / dextrose) for bottling; 1 tsp Irish moss or Whirlfloc (optional, for clearer wort before fermentation)

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

A hazy Belgian-style wheat beer with balanced citrus and spice. Brewed with wheat, coriander, and Curaçao orange peel.

Heat 3.5 - 4.0 gallons of water to about 166°F (74°C) to hit a target mash temperature of 152°F (67°C) when grains are added.

Heat strike water

Add the crushed Pilsner malt, white wheat malt, flaked wheat, and light Munich malt to the mash tun. Stir thoroughly to avoid dough balls and hold temperature at 152°F (67°C) for 60 minutes for good conversion and body. Maintain gentle agitation or stir once halfway through.

Mash-in

Raise temperature to 168°F (76°C) for 10 minutes to stop enzyme activity and improve wort runoff.

Mash-out

Sparge with enough water (about 3 - 3.5 gallons) at 170°F (77°C) to collect about 6.5 - 7.0 gallons of wort in the kettle (pre-boil volume accounting for evaporation). Aim for a final batch size of 5 gallons.

Sparge

Bring collected wort to a vigorous boil. Once boiling begins, start a 60-minute timer.

Bring to a boil

At 60 minutes remaining: add the Saaz hops (0.5 oz) for bittering. Add Irish moss or Whirlfloc with 15 minutes remaining if using.

Boil additions

Add crushed coriander and the dried Curaçao orange peel (total 1.0 oz of citrus peel if using both types) with 5 minutes remaining in the boil. This short contact preserves bright citrus and prevents vegetal flavors.

Spice addition

After 60 minutes total boil time is complete, turn off heat and chill wort quickly.

End of boil

Use an immersion, plate, or counterflow chiller to cool the wort to about 68°F (20°C) as quickly as possible to reduce risk of infection and DMS. Transfer cooled wort to a sanitized fermenter, leaving trub behind.

Chill wort

Aerate the wort thoroughly (shake, pure O2 for 60 seconds, or vigorous splashing) and pitch the Belgian Wit yeast at 65-72°F (18-22°C). Target fermentation temperature 68°F (20°C).

Aerate and pitch yeast

Ferment at 68°F (20°C) for 5-7 days until vigorous activity subsides. Wit strains can be active; allow another 3-5 days at the same temperature to ensure attenuation and phenolic/citrus character develop.

Primary fermentation

Rack to a secondary (optional) or leave in primary and condition at 64-68°F (18-20°C) for an additional 5-7 days to allow spices to integrate and for yeast to drop.

Conditioning

Dissolve priming sugar (3.5 oz dextrose) in 8 oz boiling water, cool, and sanitize a bottling bucket. Transfer beer gently to bottling bucket, mixing in the priming solution evenly.

Prepare for bottling

Fill and cap sanitized bottles or transfer to a keg. Expect natural carbonation to condition bottles at room temperature for 10-14 days. If kegging, carbonate to ~2.5 volumes CO2.

Bottle or keg

Cold crash or refrigerate bottles/keg for 24-48 hours before serving. Serve chilled at 45-50°F (7-10°C) in a tulip or Belgian ale glass. Garnish with an orange slice if desired.

Cold conditioning & serving

Pilsner malt (2-row pale base can substitute)

White wheat malt

Flaked wheat

Light Munich malt (optional, for slight malt complexity)

Saaz hops (4-5% AA)

Ground coriander (lightly crushed)

Curaçao (bitter) orange peel, dried

Bitter orange peel (or additional Curaçao if unavailable)

Belgian Wit ale yeast (Wyeast 3944 or White Labs WLP400 or dry Belgian Wit)

Chilled, good-quality brewing water (adjusted to moderate bicarbonate and soft profile)

Priming sugar (corn sugar / dextrose) for bottling

Irish moss or Whirlfloc (optional, for clearer wort before fermentation)

Allagash White

Make Allagash White Recipe in just 16h . A hazy Belgian-style wheat beer with balanced citrus and spice. Brewed with wheat, coriander, and Curaçao orange peel.

Allagash White

Descriptors

Tasting Notes

Food Pairings

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