This witbier recipe is featured in the March/April 2012 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,” online or on your mobile device to get more insight on Italian and international beer recipes!
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
Lampo Bianco (White Lightning) | Belgian and French Ale
- 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) | Muscat grape juice concentrate
- Belgian Wit Ale yeast (WLP550 or Wyeast 3944 or 3942)
- Original Gravity: 1.045 (w/o grape)
- Final Gravity: n/a
- ABV: 5.8%
- IBU: 19
- SRM: 5.6
- Boil Time: 60 minutes
- Efficiency: 75%
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
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).
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.