Beer Recipe of the Week: Lampo Bianco (White Lightning)

This recipe is featured in the March/April 2012 (Volume 35.2) issue of Zymurgy magazine. It is inspired by an "Italian Saison" brewed by Del Borgo, a craft brewery north of Rome. Check out Randy Mosher's article, "Planet Homebrew: Good Beer's Global Movement," in our online Zymurgy database to get more insight on Italian and international beer recipes!

Name: Lamp Bianco (White Lightning)
Style: Witbier with Muscat Grape Juice

All Grain Recipe: 5.00 Gallons (19 L)

Ingredients

3.5 lb (1.6 kg)	U.S. Two-Row or Pils Malt
4.0 lb (1.8 kg)	Malted Wheat
0.5 lb (227 g)	Flaked Oats
0.2 oz (8 g)	Chinook 11% a.a. (60 min)
0.35 oz (10 g)	Simcoe 12% a.a. (10 min)
0.5 oz (14 g)	Columbus 12% a.a. (0 min)
0.4 oz (12 g)	Indian Coriander (2 min)
0.07 oz (2 g)	Cardamon Whole Pod (2 min)
3 g	Dried Ginger (2 min)
	Zest of 1/2 lemon (2 min)
46 oz (1.4 liter)	Can of Muscat grape juice cocentrate
Belgian Wit Ale yeast	(WLP550 or Wyeast 3944 or 3942)

Statistics

Original Gravity: 1.045/11.2 (w/o grape)
Brewhouse Efficiency: 75%
Estimated ABV: 5.8%
IBU: 19
Color: Gold/5.6 SRM
Weeks to drink: 6-8

Directions

Infusion mash for 60 minutes at 154°F (68°C), then mash out. 60 Minute boil. Add Muscat grape juice concentrate to fermenter at end of primary. Ferment at 75-78°F (24-26°C).

Extract plus steeped grain version

Substitute 1.6 lb (726 g) dry malt extract and 1.6 lb (726 g) dry wheat extract for the pils and wheat malt. Conduct mini mash with 8 oz (227 g) Carapils and flaked oats, steeping for 30 minutes at 154°F (68°C). Strain, add extracts. Top off with water, and proceed with boil. Ferment 4-5 gallons wot and add Muscat juice to secondary.

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