Lenzuolo Bianco

Style: Witbier  /  ABV: 4.7%  /  IBU: 18  /  EBC: 6.7

Lenzuolo Bianco is a Witbier with lemon and chamomille. Born as witbier, then changed over the years to return back to the original idea but with an addition of lemon zest and chamomille to the original recipe with orange peels and coriander.

It is a straw-colored beer with a fine white foam. In the aroma are perceived light notes of cereals and an intense aroma of lemon accompanied by soft spicy notes. With a medium-low body and a marked carbonation, in the mouth turns out to be a extremely refreshing beer, excellent for the summer. The recipe for this beer is now at its tenth variant in which I’m searching for an ever greater balance of flavors and aromas described.

LENZUOLO BIANCO (Recipe 2024)

Specifications

Batch size : 25 liters
ABV 4.7%
EBC: 6.7
IBU: 18
OG: 1.048
FG: 1.012

Ingredients

Fermentables:

• 2.8 kg Pilsner malt (4 EBC, 49.1%)
• 2.5 kg flaked Wheat (3.2 EBC, 43.9%)
• 0.3 kg flaked Oats (2 EBC, 5.3%)

Hops:

• 25 g Mittelfrueh hops (AA 4%) at 15′
• 5 g Polaris hops (AA 21%) at 5′
• 5 g Mittelfrueh hops (AA 4%) at 5′
• 5 g Polaris hops (AA 21%) at 5′

Yeast:

• 3 packages (10g) of Mangrove Jack’s M21

Water:

• Witbier water profile

Brew Directions:

1. Protein rest at 52°C for 10 minutes
2. Mash step at 68°C for 60 minutes
3. Mash-out at 78°C for 10 minutes
4. Fly sparge with hot water at 78°C
5. 60′ Boil

Fermentation:

1. Fermentation at 19°C for 1 day
2. Fermentation at 20°C for 3 day
3. Fermentation at 21°C for 3 day
4. Fermentation at 22°C for 7 day
5. Cold Crash 3 days