I’m into the fifth month now of my “year of the session beer” project, and starting to get a little bit weary of the english styles, so this time I decided to try a few new things. First, I asked my friend Nate to help me build a stir-plate based on his build experience, which was a smashing success. And, being a Mainer, I though Allagash would be a good source for a summer yeast, so I bought two bottles of reasonably fresh Allagash White, and pitched the dregs from the bottles into a meager starter (around 1.025 OG).
The starter took off well, and the yeast continued on for nearly a week — in fact, the krausen was quite full, close to an inch high, when I decided to crash-cool it for decanting and pitching. That’s some dedicated yeast there Allagash!
I then brewed a witbier, but instead of the standard coriander and orange zest, I decided to get the citrus and bitterness from Cascade hops.
The recipe for this beer is as follows:
Recipe: 2011 Belgian Wit (allagash yeast)
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.039 SG
Expected FG: 1.009 SG
Expected ABV: 3.9 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 20.0
Expected Color: 3.6 SRM
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 66 degF
UK Pale Ale Malt 5lb 8oz (61.1 %) In Mash/Steeped
German Wheat Malt 3lb 8oz (38.9 %) In Mash/Steeped
US Centennial (8.5 % alpha) 0.40 oz Loose Pellet Hops used First Wort Hopped
US Cascade (4.5 % alpha) 1.00 oz Loose Pellet Hops used 15 Min From End
Yeast: Allagash House Yeast (White Labs WLP400?)
I brewed this beer on April 24th, and fermentation is still going.