Name: Salt Factory Pubs Straight To Ale - The Salt Factory Brew - White Recipe
Cook time: 6 h
Total time: 6 h
Yield: 48 servings
Cuisine: Belgian
Ingredients: 5.5 lbs Pilsner (2-row) malt; 2 lbs Belgian pilsner malt (or extra pale); 0.5 lbs Munich malt (10L); 1 lbs White wheat malt; 0.5 lbs Flaked wheat; 0.5 oz Saaz hops (4% AA) — bittering; 0.5 oz Hallertau Mittelfrüh (4% AA) — flavor/aroma; 0.25 oz Saaz hops — late addition; 1 packet Belgian wit/ale yeast (Wyeast 3944/White Labs WLP400 or similar); 0.5 tbs Coriander, crushed; 1 tbs Sweet orange peel, dried; 0.5 tsp Yeast nutrient; 0.5 tsp Irish moss or Whirlfloc (optional for clarity); 5 gal Brew water (adjusted to moderate hardness, chloride:sulfate ~1:2); 3.5 oz Priming sugar (corn sugar) for bottling; 1 each Campden tablet (optional, for chlorine removal)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat about 3.5 gallons of water to 164°F (73°C) to account for temperature drop when mashing. Target mash temperature: 152°F (67°C).

Heat strike water

Add crushed grains (Pilsner, Belgian pilsner, Munich, white wheat, flaked wheat) to the mash tun and slowly pour strike water while stirring to avoid dough balls. Ensure an even mash and target a mash thickness of approximately 1.25 qts/lb.

Rest the mash at 152°F (67°C) for 60 minutes. Perform gentle starch conversion checks if desired (iodine test).

After the 60-minute mash, raise temperature to 168°F (76°C) for a 10-minute mash out to stop enzymatic activity.

Recirculate (vorlauf) until runoff is reasonably clear, then collect wort. Sparge with 2.0 gallons of water heated to 170°F (77°C) and collect enough wort to end up with roughly 5.5–6.0 gallons in the boil kettle (accounting for boil-off).

Bring wort to a vigorous boil and begin timing a 60-minute boil.

At 60 minutes remaining (start of the boil) add 0.5 oz Saaz hops for bittering.

Bittering addition

With 15 minutes left in the boil, add 0.5 tsp Irish moss or Whirlfloc and 0.5 tsp yeast nutrient.

Irish moss / Whirlfloc

With 10 minutes left in the boil, add 0.5 oz Hallertau Mittelfrüh and 1 tbs (0.5 tbs if you prefer subtler) of crushed coriander and 1 tbs dried sweet orange peel.

Flavor/aroma hops

With 2 minutes left, add 0.25 oz Saaz hops to contribute delicate noble aroma. Continue to boil until flameout.

Late hop addition

At flameout, shut off the heat and allow the kettle to sit for 5–10 minutes to allow hop and trub to settle before beginning chilling.

Chill the wort quickly to yeast-pitching temperature (64–68°F / 18–20°C) using an immersion chiller, plate chiller, or ice bath. Aim to get below 80°F within 20–30 minutes to minimize DMS and risk of infection.

Transfer chilled wort to a sanitized fermenter, leaving most trub behind. Top up with water to reach 5.0 gallons if necessary and to achieve expected original gravity for ~4.5% ABV (target OG ~1.044–1.046).

Aerate the wort thoroughly by shaking, splashing, or pure oxygen (aeration to ~8–10 ppm dissolved oxygen) prior to pitching yeast.

Pitch the Belgian wit/ale yeast (rehydrate or use a starter per manufacturer instructions). Target fermentation temperature: 64–68°F (18–20°C).

Pitch yeast

Ferment primary for 7–10 days, or until activity slows and the specific gravity approaches final gravity around 1.008–1.010. Maintain a stable temperature to avoid fusel esters.

Optional diacetyl rest: if you notice buttery esters, raise temperature 2–3°F for 24–48 hours near the end of fermentation, then allow to cool again.

After primary fermentation is complete (stable gravity for 2–3 days), cold crash to near 35–40°F (2–4°C) for 48 hours to clarify the beer and drop yeast/trub.

If bottling: dissolve 3.5 oz priming sugar in 1 cup of boiling water, cool, sanitize, and gently mix into the finished beer. Bottle into sanitized bottles and cap.

If kegging: carbonate to 2.4–2.6 volumes of CO2 and serve chilled.

Condition bottles at room temperature for 10–14 days to carbonate, then cellar for another 1–2 weeks to mellow flavors. The beer will be best after 3–4 weeks from brew day but can be drunk earlier once carbonated.

Pilsner (2-row) malt

Belgian pilsner malt (or extra pale)

Munich malt (10L)

White wheat malt

Flaked wheat

Saaz hops (4% AA) — bittering

Hallertau Mittelfrüh (4% AA) — flavor/aroma

Saaz hops — late addition

Belgian wit/ale yeast (Wyeast 3944/White Labs WLP400 or similar)

Coriander, crushed

Sweet orange peel, dried

Yeast nutrient

Irish moss or Whirlfloc (optional for clarity)

Brew water (adjusted to moderate hardness, chloride:sulfate ~1:2)

Priming sugar (corn sugar) for bottling

Campden tablet (optional, for chlorine removal)

Straight To Ale - The Salt Factory Brew - White

Make Straight To Ale - The Salt Factory Brew - White Recipe in just 6h . Pilsner | abv: 4.50% | 16oz. | Belgium

Straight To Ale - The Salt Factory Brew - White

Descriptors

Tasting Notes

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