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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%
Hops
Name Form Alpha Amount Time
East Kent Goldings Whole 6.25% 2.0 oz 60
Saaz Plug 3.5% 1.5 oz 15
Yeast
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
Extras
1.5 ozCrushed Coriander (end of boil)
2.0 ozDry Orange peels (end of boil)
Notes
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.

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