Wayward Unruly Gin, Lemon, Charme de L’Ile Sparkling Wine

French 75

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

Allagash White features a refreshing balance of citrus and spice. Wheat, coriander, and Curaçao orange peel round out the flavor of this pale straw colored, hazy beer.

Heat 3.5 gallons of strike water to about 166°F (to hit a target mash temperature of 152°F with grain at room temperature).

Heat mash water

Add the crushed pale malt, flaked wheat, and rolled oats to your mash tun. Dough in with the strike water, stirring to avoid dough balls. Target mash temperature: 152°F. Hold for 60 minutes.

Mash in

Raise mash temperature to 168°F for 10 minutes to stop enzymatic activity (optional).

Mash out

Recirculate/runoff and lauter. Sparge with enough water to collect approximately 6.5 - 7.0 gallons of wort in the boil kettle (adjust based on system losses). Target pre-boil gravity ~1.044–1.048.

Sparge

Bring wort to a vigorous boil and boil for 60 minutes total.

Boil

Add 0.5 oz Hallertau at 60 minutes (start of boil) — for light bitterness. Add remaining 0.25 oz Hallertau with 15 minutes left in the boil.

Hop addition

Add 1 tsp Irish moss or 1/2 Whirlfloc tablet with 10–15 minutes left in the boil to aid flocculation (optional).

Irish moss

With 5 minutes left in the boil add the toasted, crushed coriander (1 tbsp) and the dried Curaçao orange peel (1 tbsp). Boil remaining 5 minutes.

Spice additions

At flameout, cool the wort quickly with an immersion or plate chiller to about 68°F (20°C) to prevent dimethyl sulfide and unwanted flavors.

Chill wort

Transfer cooled wort to fermenter and top up with water to reach 5.0 gallons total if needed. Aerate/oxygenate the wort thoroughly (shake, pure oxygen, or vigorous splashing) to prepare for fermentation.

Top up and oxygenate

Pitch the Belgian wit ale yeast at ~68°F. Seal fermenter and attach airlock. Ferment at 68–72°F (20–22°C) for primary fermentation. Expect active fermentation for 3–5 days.

Pitch yeast

Allow fermentation to continue for a total of 10–14 days. After vigorous fermentation subsides (SG near terminal), optionally raise temperature to 72–74°F for 1–2 days to help clean up and finish fermentation.

Fermentation schedule

When fermentation is complete (stable SG for 2–3 days), prepare priming sugar: dissolve 3.5 oz (approx.) corn sugar in 8 oz boiling water, cool and add to bottling bucket. Sanitize bottles and caps (or clean/kegwork).

Prepare for bottling/kegging

Rack beer to bottling bucket on top of priming solution, gently mix to distribute without oxidizing. Bottle and cap, or transfer to keg and carbonate to ~2.5 volumes CO2 (adjust to taste).

Bottle or keg

Condition bottles at room temperature for 2 weeks, then chill. Best flavor develops after 2–3 weeks. Kegged beer can be carbonated and served after 48–72 hours of forced carbonation but benefits from a few days of conditioning.

Conditioning

Serve cold (around 40–45°F / 4–7°C) in a tulip or weizen glass. The beer should be pale straw-colored, hazy from wheat and yeast, with a light citrus and coriander spice character reminiscent of Allagash White.

Pale Malt (2-row)

Flaked Wheat

Oats (rolled)

Cane Sugar (dextrose or white sugar)

Hallertau (or Saaz) hops, whole or pellets

Coriander (whole, toasted and crushed)

Dried Curaçao orange peel (or sweet orange peel)

Belgian Wit Ale Yeast (liquid or dry; e.g., Wyeast 3944, White Labs WLP400, or SafAle WB-06)

Water (brewing water / tap adjusted)

Priming sugar (for bottling) or carbonation for kegging

Irish moss or Whirlfloc (optional, for clarity)

Campden tablet (optional, to sanitize additional orange peel if using fresh)

Allagash White

Dark & Stormy

Vodka, Cynar, Coffee Liqueur, Cream, Chocolate Bitters

Let's Towpath Go

Silver Rum, Dark Rum, Lime, Orgeat, Orange Curacao

Mai Tai

Raspberry Lemon

Silver Rum, Maraschino Liqueur, Lime, Grapefruit

Hemingway Daiquiri

Gin, St Germain, Dolin Génépyle Chamois

Towpath Classic

Make Allagash White Recipe in just 16h . Allagash White features a refreshing balance of citrus and spice. Wheat, coriander, and Curaçao orange peel round out the flavor of this pale straw colored, hazy beer.

Allagash White Recipe

Descriptors

Tasting Notes

Food Pairings

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