Pinot Grigio - Tavernello - Italy

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

ABV 5.2% Refreshing balance of citrus and spice. Coriander and Curaçao orange peel round out the flavor of this hazy wheat beer.

Heat 4.5–5.0 gallons of brew water to about 166°F (to hit a mash temperature around 152°F depending on grain temp).

Heat strike water

Dough in the crushed pilsner malt, wheat malt, flaked oats, flaked wheat, and CaraMunich into the strike water. Stir thoroughly to avoid dough balls. Hold the mash at 150–154°F for 60 minutes (target 152°F). This temperature yields a moderately fermentable wort with a soft body like Allagash White.

Mash in

Raise the mash to 168–170°F for 10 minutes to stop enzymatic activity, then vorlauf/recirculate until the runoff is clear.

Mash out

Sparge the grain bed with water at 170–175°F to collect about 6.75–7.5 gallons of wort (target pre-boil volume ~6.5–7.0 gal depending on system losses) to yield ~5.0–5.25 gallons into the fermenter after boil.

Sparge

Bring the wort to a vigorous boil for 60 minutes. Add 0.5 oz Saaz hops at 60 minutes (bittering). With 10 minutes left in the boil, add the remaining 0.5 oz Saaz hops (late hop/aroma). At 5 minutes left, add 1 tbsp crushed coriander seeds and 1 tbsp Curacao orange peel (and optional 0.5 tbsp sweet orange peel if using). If using yeast nutrient, add at 10 minutes.

Boil & hops schedule

At flameout, stir to create a gentle whirlpool and let the wort sit for 10–15 minutes to allow hop and zest oils to settle out. Optionally, place the kettle lid partially on to preserve aromatic oils for the final beer character.

Whirlpool / Flameout

Chill the wort quickly to 66–68°F (19–20°C) using an immersion chiller, counterflow, or plate chiller. Fast cooling helps reduce haze-causing DMS and sets the fermentation-ready wort.

Cool wort

Transfer chilled wort to a sanitized fermenter, leaving behind heavy trub. Top up with water to get 5.0 gallons if necessary. Aerate by shaking, splashing, or pure oxygen to reach ~8–10 ppm dissolved oxygen.

Transfer & oxygenate

Pitch the Belgian wit yeast (rehydrated or a starter as appropriate) at 66–68°F. Ferment at 66–70°F for primary fermentation. Expect an active fermentation within 24–48 hours.

Pitch yeast

Allow primary fermentation for 7–10 days or until activity slows and gravity is close to expected FG (~1.010–1.012 for this style). After primary, raise temperature to 70–72°F for 2–3 days to help finish fermentation and clean up esters if necessary.

Fermentation schedule

Once fermentation is complete, cold crash to 35–40°F for 24–48 hours to drop yeast and haze particles. Note: Allagash White is intentionally hazy, so don’t expect a fully bright beer; haze from wheat and proteins is desirable.

Cold crash and clarification

Dissolve 3 oz (approx. 85 g) corn sugar in 12–16 oz boiling water, cool, and add to a sanitized bottling bucket.

Prepare priming sugar

Rack the beer gently onto the priming solution (if bottling) and fill bottles, cap, and condition at 68–72°F for 10–14 days. If kegging, carbonate to ~2.2–2.6 volumes CO2 (around 12–14 psi at 38°F) and condition for 3–7 days before serving.

Bottle or keg

Serve at 40–50°F in a tulip or wheat beer glass. Garnish with an orange slice if desired; the beer should show a refreshing balance of citrus and coriander spice with a soft, creamy mouthfeel and a hazy pale straw color.

Serving

German Pilsner malt (base)

Belgian Wheat malt (unmalted or malted wheat depending on availability)

Flaked oats

Flaked wheat

CaraMunich or light crystal (10–20L)

Saaz hops (4.5% AA) - bittering

Saaz hops - aroma/late

Brew water

Gypsum (optional)

Calcium chloride (optional)

Belgian wit yeast (Wyeast 3944, White Labs WLP400, or Safbrew WB-06)

Yeast nutrient (optional)

Coriander seeds (lightly crushed)

Curacao orange peel (or bitter/sweet dried orange peel)

Sweet orange peel (optional, for brighter orange aroma)

Corn sugar (dextrose) for bottling

Allagash White

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Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

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Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

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Make Allagash White Recipe in just 20h . ABV 5.2% Refreshing balance of citrus and spice. Coriander and Curaçao orange peel round out the flavor of this hazy wheat beer.

Allagash White Recipe

Descriptors

Tasting Notes

Food Pairings

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