Allagash White
Preboil
6 gallons water
Boil
6.6 lbs. 40% wheat/ 60% barley liquid malt extract or:
3.3 lbs. light/pilsner malt extract and 3.3 lbs 100% wheat malt extract (75 minutes)
3/4 oz. Tettnanger (60 minutes)
3/4 oz. Saaz (60 minutes)
1/4 oz. Saaz (flameout)
1/4 oz crushed coriander (flameout)
1/4 oz bitter orange peel (flameout)
1 pinch "secret spice" (flameout)
"secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
Yeast
WhiteLabs WLP400 or WLP410.....or Wyeast 3944 or 3463....ferment at 70 degrees
3 comments:
Brewed on 11/25/07. I ended up using a small pinch of fennel and a dash cinnamon. Fermentation started after 8 hours, activity slowed down after 48 hours, but did produce a lot of co2 and sulfur, made the whole house smell like rotten eggs :(
Ok, this was racked over to a keg on Friday 12/07/07 and force carbed. Saturday I tasted this and have to say that I am not too happy. The cinnamon comes through great, and the yeast gives it a slightly fruity finish but the fennel is not a good substitute for anise :( When drinking this, the fennel flavor kinda reminds me of pepperoni. DEFIANTLY will not use fennel EVER again.
Next time I brew this I am going to sub fresh orange zest for bitter orange peel, and will be adding chamomile tea leaves.
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