ALLAGASH CLONE
Hi, what do you think of this clone recipe??
4.9%
Batch Volume: 23 L
Original Gravity: 1.049
Final Gravity: 1.012
IBU (Tinseth): 13
Mash
Temperature — 45 °C — 10 min
Temperature — 52 °C — 10 min
Temperature — 66 °C — 60 min
Temperature — 78 °C — 10 min
Malts
2.44 kg (50%) — Dingemans Pilsen — Grain — 3.2 EBC
1.22 kg (25%) — wheat, Flaked — Grain — 3.2 EBC
730 g (15%) — Dingemans Pale Wheat — Grain — 3.2 EBC
490 g (10%) — Oats, Flaked — Grain — 2 EBC
Hops
7 g (9 IBU) — Hallertau Magnum 11% — Boil — 60 min
14 g (2 IBU) — Hallertauer Hersbrucker 2.3% — Boil — 10 min
42 g (3 IBU) — Saaz 3.5% — Aroma — 5 min hopstand @ 100 °C
Miscs
6 g — Orange Peel, Sweet — Flameout
4 g — Paradise Seed — Flameout
8 g — indian coriander — Flameout
Yeast
1 pkg — Wyeast Labs 3944 Belgian Witbier
Fermentation
Primary — 18 °C — 5 days
Primary — 21 °C — 5 days
thanks,
Daniele
Hi, what do you think of this clone recipe??
4.9%
Batch Volume: 23 L
Original Gravity: 1.049
Final Gravity: 1.012
IBU (Tinseth): 13
Mash
Temperature — 45 °C — 10 min
Temperature — 52 °C — 10 min
Temperature — 66 °C — 60 min
Temperature — 78 °C — 10 min
Malts
2.44 kg (50%) — Dingemans Pilsen — Grain — 3.2 EBC
1.22 kg (25%) — wheat, Flaked — Grain — 3.2 EBC
730 g (15%) — Dingemans Pale Wheat — Grain — 3.2 EBC
490 g (10%) — Oats, Flaked — Grain — 2 EBC
Hops
7 g (9 IBU) — Hallertau Magnum 11% — Boil — 60 min
14 g (2 IBU) — Hallertauer Hersbrucker 2.3% — Boil — 10 min
42 g (3 IBU) — Saaz 3.5% — Aroma — 5 min hopstand @ 100 °C
Miscs
6 g — Orange Peel, Sweet — Flameout
4 g — Paradise Seed — Flameout
8 g — indian coriander — Flameout
Yeast
1 pkg — Wyeast Labs 3944 Belgian Witbier
Fermentation
Primary — 18 °C — 5 days
Primary — 21 °C — 5 days
thanks,
Daniele