Back from Michigan Don. What a pleasant thing to see your new vid. You guys sure lifted my spirits here. I wonder if the Cara malt may have added some of that darker color? Dawson makes a great point of the unmalted grains though. Allagash is a top tier Belgian homage brewer and the white is their flagship. If you like the style it is a must try for sure. Seems you may not have liked this version of yours but perhaps it was just a bit “different” than you are used to. If Dawson gives the thumbs up I have to think it is pretty solid. So the big question I have is, what kind of tasty treats were in the brown satchel beside Dawson??? Enjoyed the vid. Always like seeing the boys together. I’ll write soon. Cheers from out east.
The small amt of Carapils would not make it much darker. I think it was just "not as white" as Allagash and possibly not even quite as much so as my normal Wits. I won't use this much coriander again. You don't need that much to get some character of it in a Wit. Glad you are home safe. Dawson brought some kind of oak aged red "Helles" beer to share. It was not bad but... we didn't know about using the Helles name for it. Catch you later.
Brewed a wit for my wedding this year! Turned out great other than being cristal clear 😅. Love your videos keep it up! Always glad when the youtubes announce donO-Time! Greetings From Germany!
My Wits normally get clear, too. There must be a trick to getting that white haze to stick. Thanks for enjoying the videos and the comment. It is always nice to hear. Prost!
I’ve been to Allagash probably a dozen times and done a tour. A few things: 1) Their base malt is a custom spec/blend from Briess. May be an extra light color. 2) There were supersacks of white wheat malt, which will be slightly higher in protein than red. 3) There is a secret additional spice they add. Any employee that knows signs an NDA. 4) White is bottle conditioned so it is possible to harvest the dregs.
I heard someone else talk about culturing up the dregs and adding them. Clearly they do something diff than me to get that proper white color. Wonder what that spice is?! Thanks for the comments.
@@donosborn For the color, I’d use Briess Pilsen Malt as the base. It’s the lightest base malt out there easily available to homebrewers. Something like 50% Briess Pilsen, 45% Wheat, 5% Oats.
Nice to see the crew together, and always a pleasure to bear witness to Dawson saying "science things". I'm also a fan of the wit style, and have found some good results recently with Lallemand Munich as a dried yeast option. Always have fun tuning into your videos Don! Cheers from New Zealand!
I have not heard of that yeast. Nice to year. Does it have that strong Wit flavor? Thanks for the comment. Knowing people enjoy these videos helps me keep doing them. Cheers to you sir.
@@donosborn in my experience, yes it did have a good flavour profile. I'm actually planning to brew with it again, but to make a sour wit using the Philly Sour on the front end, and the Munich on the back end. Another thing I liked about it is a high top end fermentation temperature of 25C, so quite forgiving for those who brew at ambient temperatures. Keep up the great work, and I'll see if I can get inspired to make a video myself.
Funny. I made part of a Wit sour years ago by adding small doses of lactic acid to some of it. The Philly Sour could work but you would still also need a yeast to add the Wit character. I wonder if you could co pitch both at the beginning? Or maybe the Munich on day 2 since I think Philly Sour makes lactic acid at first for a couple days. @@tboneindaegu
@@donosborn Allegedly the method is to pitch the Philly first, and let it run for about 4 or 5 days. After that you go in with the secondary yeast. If you pitch both together the Philly gets out competed and doesn't produce enough lactic acid. I'll report back!
I do a "clone" of this just about every year. I do 4.5 lb 2 row, 3 lb white wheat, 2 lb flaked wheat. I also buy a sixer of Allagash White and culture up the dregs to pitch into my batch. Can't prove it but I swear that makes a huge difference. I'm also pretty light on hops (.75 oz of low AA Noble hop at 60, .25 oz of the same hop at flameout). Fresh orange peel and coriander get put in a tincture for about a week or two then add the booze to the keg when the beer's finished. I can't say for sure how close it is to the original since I've never done a side by side but it is awfully tasty. Thanks for the video
Sounds like an interesting approach. I wonder what the tincture process does compared to just adding them into the boil/post boil. I see you don't mess with raw wheat. That has to be a part of why my gravity fell short of the target. That's what I get for following instructions. Glad you liked the vid.
Along with the changes you've made, around the 9min mark, i too have eliminated such practices. I have learned also to just cover the opening of the fermentor with aluminum foil as this prevents pressure from building up.
I think beers turn into their owners, mine have alot of character a little bitterness, but really enjoyable. Thanks Don, good to see frick and frack too.
re: starters and O2. I rarely do starters these days. Only w/ reused yeast w a bit of age. I do still hit all my beers w O2 b/c I feel like doing so improved my beer since I stopped just shaking. Could be just affirmation bias though. Thx for vid.
Thanks for chiming in. I do starters for lagers still. I think that is more important there, with the cold temps. and then I will do pure O2 for those. But for most of these average gravity, warmer ferments, it doesn't seem to be necessary to get as good of a result. And I am doing a "splash" type method for all beers anyway. Cheers.
Dawson got it right, biere blanche = witbier, but called so in Wallonia region of Belgium (and francophonic part of the world generally). Wit = white = Weiss :D ALSO Dawson (surprise surprise) is right again with that protein rest - helps a lot!
Yes all of us, after the fact, find it odd they told us to use raw wheat but did not include any additional instructions. They assumed people would know what to do? Some would. But some of us just follow the instructions and see what happens. Would have prob been a better beer. I will prob just go back to my usual recipe next time. Cheers.
@@donosborn Lemme get back to you later today (on mobile rn). I've few dutch recipes (multilingual I am 😆). One of them is using portion of raw wheat, with proper protein rest. Personally, I'm more weiss inclined, but wit as a summer beer?Why the heck not 😉.
Ok, I'm back with that dutch recipe: OG 1.046'ish. 50/50 Pilsener & Wheat malt (If you can get your hands on Dingemans - even merrier), also in some variants, you could add some oat flakes and also replace wheat malt with flaked wheat (Dawsonian plug again). Mash in stages: 10 min @ 43C; 15 min @ 53C; 15 min @ 63C; 15 min @ 72C; and mashout @ 78C. With spices, you're Tony of your macaroni :D Sorry for that C units (use it as approx) :P Cheers!!
Thanks for the recipe. It would be a challenge for me to a multiple step mash in my plastic mash tun. I've done them occasionally but usually only two step. I wonder if pro brewers do that kind of regiment for their Wits. @@HeartPumper
@@donosborn Probably with indirect heat, they can do whatever they need, but I don't know if it's economically plausible (rather not 😉). Do that flaked wheat next time & stick to your OG & tested mashing routine😎.
Cool Headless Mumby shirt - I have the same one , ha! Love Allagash White, its rarely available in the UK sadly.
That's pretty cool about the shirt. And I suppose that makes sense about A.W. Least we can brew up a pretty good Witbier.
Back from Michigan Don. What a pleasant thing to see your new vid. You guys sure lifted my spirits here. I wonder if the Cara malt may have added some of that darker color? Dawson makes a great point of the unmalted grains though. Allagash is a top tier Belgian homage brewer and the white is their flagship. If you like the style it is a must try for sure. Seems you may not have liked this version of yours but perhaps it was just a bit “different” than you are used to. If Dawson gives the thumbs up I have to think it is pretty solid. So the big question I have is, what kind of tasty treats were in the brown satchel beside Dawson??? Enjoyed the vid. Always like seeing the boys together. I’ll write soon. Cheers from out east.
The small amt of Carapils would not make it much darker. I think it was just "not as white" as Allagash and possibly not even quite as much so as my normal Wits. I won't use this much coriander again. You don't need that much to get some character of it in a Wit. Glad you are home safe. Dawson brought some kind of oak aged red "Helles" beer to share. It was not bad but... we didn't know about using the Helles name for it. Catch you later.
Brewed a wit for my wedding this year! Turned out great other than being cristal clear 😅. Love your videos keep it up! Always glad when the youtubes announce donO-Time!
Greetings From Germany!
My Wits normally get clear, too. There must be a trick to getting that white haze to stick. Thanks for enjoying the videos and the comment. It is always nice to hear. Prost!
I’ve been to Allagash probably a dozen times and done a tour. A few things:
1) Their base malt is a custom spec/blend from Briess. May be an extra light color.
2) There were supersacks of white wheat malt, which will be slightly higher in protein than red.
3) There is a secret additional spice they add. Any employee that knows signs an NDA.
4) White is bottle conditioned so it is possible to harvest the dregs.
I heard someone else talk about culturing up the dregs and adding them. Clearly they do something diff than me to get that proper white color. Wonder what that spice is?! Thanks for the comments.
@@donosborn For the color, I’d use Briess Pilsen Malt as the base. It’s the lightest base malt out there easily available to homebrewers. Something like 50% Briess Pilsen, 45% Wheat, 5% Oats.
Nice to see the crew together, and always a pleasure to bear witness to Dawson saying "science things". I'm also a fan of the wit style, and have found some good results recently with Lallemand Munich as a dried yeast option. Always have fun tuning into your videos Don! Cheers from New Zealand!
I have not heard of that yeast. Nice to year. Does it have that strong Wit flavor? Thanks for the comment. Knowing people enjoy these videos helps me keep doing them. Cheers to you sir.
@@donosborn in my experience, yes it did have a good flavour profile. I'm actually planning to brew with it again, but to make a sour wit using the Philly Sour on the front end, and the Munich on the back end.
Another thing I liked about it is a high top end fermentation temperature of 25C, so quite forgiving for those who brew at ambient temperatures. Keep up the great work, and I'll see if I can get inspired to make a video myself.
Funny. I made part of a Wit sour years ago by adding small doses of lactic acid to some of it. The Philly Sour could work but you would still also need a yeast to add the Wit character. I wonder if you could co pitch both at the beginning? Or maybe the Munich on day 2 since I think Philly Sour makes lactic acid at first for a couple days. @@tboneindaegu
@@donosborn Allegedly the method is to pitch the Philly first, and let it run for about 4 or 5 days. After that you go in with the secondary yeast. If you pitch both together the Philly gets out competed and doesn't produce enough lactic acid. I'll report back!
sounds like you have some knowledge and a plan. hope it turns out. @@tboneindaegu
Love seeing Dawson saying science things.
It's always nice to force him to come and hang out. ha.
I do a "clone" of this just about every year. I do 4.5 lb 2 row, 3 lb white wheat, 2 lb flaked wheat. I also buy a sixer of Allagash White and culture up the dregs to pitch into my batch. Can't prove it but I swear that makes a huge difference. I'm also pretty light on hops (.75 oz of low AA Noble hop at 60, .25 oz of the same hop at flameout). Fresh orange peel and coriander get put in a tincture for about a week or two then add the booze to the keg when the beer's finished.
I can't say for sure how close it is to the original since I've never done a side by side but it is awfully tasty. Thanks for the video
Sounds like an interesting approach. I wonder what the tincture process does compared to just adding them into the boil/post boil. I see you don't mess with raw wheat. That has to be a part of why my gravity fell short of the target. That's what I get for following instructions. Glad you liked the vid.
Along with the changes you've made, around the 9min mark, i too have eliminated such practices. I have learned also to just cover the opening of the fermentor with aluminum foil as this prevents pressure from building up.
Good to hear. I still do those steps for lagers. But yeah, nice to save a little time and effort.
I think beers turn into their owners, mine have alot of character a little bitterness, but really enjoyable. Thanks Don, good to see frick and frack too.
Funny. That must mean that I'm spicy and unbalanced. Ha. Glad you liked the vid.
re: starters and O2. I rarely do starters these days. Only w/ reused yeast w a bit of age. I do still hit all my beers w O2 b/c I feel like doing so improved my beer since I stopped just shaking. Could be just affirmation bias though. Thx for vid.
+1 to the Headless Mumby appreciation. Represent.
Thanks for chiming in. I do starters for lagers still. I think that is more important there, with the cold temps. and then I will do pure O2 for those. But for most of these average gravity, warmer ferments, it doesn't seem to be necessary to get as good of a result. And I am doing a "splash" type method for all beers anyway. Cheers.
Dawson got it right, biere blanche = witbier, but called so in Wallonia region of Belgium (and francophonic part of the world generally). Wit = white = Weiss :D ALSO Dawson (surprise surprise) is right again with that protein rest - helps a lot!
Yes all of us, after the fact, find it odd they told us to use raw wheat but did not include any additional instructions. They assumed people would know what to do? Some would. But some of us just follow the instructions and see what happens. Would have prob been a better beer. I will prob just go back to my usual recipe next time. Cheers.
@@donosborn Lemme get back to you later today (on mobile rn). I've few dutch recipes (multilingual I am 😆). One of them is using portion of raw wheat, with proper protein rest. Personally, I'm more weiss inclined, but wit as a summer beer?Why the heck not 😉.
Ok, I'm back with that dutch recipe: OG 1.046'ish. 50/50 Pilsener & Wheat malt (If you can get your hands on Dingemans - even merrier), also in some variants, you could add some oat flakes and also replace wheat malt with flaked wheat (Dawsonian plug again).
Mash in stages: 10 min @ 43C; 15 min @ 53C; 15 min @ 63C; 15 min @ 72C; and mashout @ 78C. With spices, you're Tony of your macaroni :D
Sorry for that C units (use it as approx) :P
Cheers!!
Thanks for the recipe. It would be a challenge for me to a multiple step mash in my plastic mash tun. I've done them occasionally but usually only two step. I wonder if pro brewers do that kind of regiment for their Wits. @@HeartPumper
@@donosborn Probably with indirect heat, they can do whatever they need, but I don't know if it's economically plausible (rather not 😉). Do that flaked wheat next time & stick to your OG & tested mashing routine😎.
oats give you the cloudy protein.
80% 6-row
20% oats
Newtral hops.
3hours mash.
4hours boil.
#Just kveik it.
Enjoy oppskåk day 3.
1 month from now.
Skål.
You and the long brew days. :) Be seeing you soon.
It's nice to see alcoholics get together.. wish I was there..
Always fun to get the band back together. Cheers.