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Home » Recipes » Rue de Aubel
Rue de Aubel
What is it with John Aitchison being on fire this month? After scooping the taste-off he then proceeds to take the monthly prize. John just squeaked out a victory from a three way tie!
Style:    Witbier
Brewed by:    John Aitchison
Batch Size:    17 Gallons
Boil Time:    60 Minutes
Actual OG:    1.059
Est IBU:    16.0
Est SRM:    4.7
Efficency:    70%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltster Amount Percentage
Pilsner Belgian 19.0 lbs 52.1%
White Wheat Belgian 7.0 lbs 19.2%
Flaked Oats 7.0 lbs 19.2%
Inverted Sugar 2.0 lbs 5.5%
Honey 1.5 lbs 4.1%
Name Form Alpha Amount Time
East Kent Goldings Whole 6.25% 2.0 oz 60
Saaz Plug 3.5% 1.5 oz 15
Man. Code Name Type Amount (Starter)
Wyeast 3944 Belgian Wit Ale
White Labs WLP565 Saison Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 150°F 90 Direct
Mash Out 165°F 30 HERMS
Sparge 170°F 30 HERMS
1.5 ozCrushed Coriander (end of boil)
2.0 ozDry Orange peels (end of boil)
John A's notes below for his snappy witbier.

With the wit, I used inverted table sugar, not turnando sugar.
The spices were added at knockout, and honey on day 3.
I pitched Wyeast wit yeast on day 1, and a saison-abbey ales slurry on day 2.
Fermented at 75.
Single infusion mash at 150.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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