Recipes

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!

Lampo Bianco (White Lightning) | Saison

Ingredients

  • For 5 gallons (19 L)
  • 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 concentrate
    Belgian Wit Ale yeast (WLP550 or Wyeast 3944 or 3942)

    Specifications

    • Original Gravity: 1.045/11.2°P (w/o grape)
    • Final Gravity: n/a
    • ABV: 5.8%
    • IBU: 19
    • SRM: 5.6
    • Boil Time: 60 m inutes
    • Efficiency: 75%
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    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.