Blanche de Chambly clone
5 Gallon, partial mash
OG 1049
Grain Bill:
3 lbs. Belgian pilsner malt
0.5 lb. flaked wheat
0.5 lb. flaked oats
3 lbs. unhopped wheat dry malt extract
1 oz. Saaz hop pellets, for 40 min.
0.5 oz. cracked coriander seed
0.25 oz. dried bitter orange peel
0.125 oz. grated dried ginger
recultured Blanche de Chambly yeast (or Wyeast 3944 or 3942)
7/8 cup corn sugar for priming
Directions:
Mash pilsner malt, flaked wheat, and flaked oats in 2 gals. of water at 150̊ F for 60 minutes. Sparge with 10 qts. water at 168̊ F. To kettle add extract. Boil 10 minutes. Add hop pellets and boil another 30 minutes. Reduce heat to simmer, steep (in a fine mesh bag or muslin hop bag) coriander, orange peel, and ginger for 10 minutes. If desired, other spices could be added, such as cumin, cardamom, black pepper, and paradise seeds. Remove from heat and chill, removing spice bag. Top off in fermenter to 5.25 gals. and cool to 75̊ F. Pitch yeast. Ferment for eight to 10 days at 65̊ F or so. Rack to secondary and condition for three weeks at 60̊ F. Prime with corn sugar, bottle, and age four weeks.
Above is a photo of all the fermentables. In the large bags there is 3lbs of pilsner malt & 3lbs of wheat dry malt extract. In front there is 1/2lb flaked oats on the left & on the right is 1/2lb of torrified wheat that I substituted for flaked wheat. In the middle is the yeast I used, it is safbrew wb-06. It is a dry yeast for use with wheat beers. Ultimately I should have used the true belgian yeast but I cheaped out.Grain Bill:
3 lbs. Belgian pilsner malt
0.5 lb. flaked wheat
0.5 lb. flaked oats
3 lbs. unhopped wheat dry malt extract
1 oz. Saaz hop pellets, for 40 min.
0.5 oz. cracked coriander seed
0.25 oz. dried bitter orange peel
0.125 oz. grated dried ginger
recultured Blanche de Chambly yeast (or Wyeast 3944 or 3942)
7/8 cup corn sugar for priming
Directions:
Mash pilsner malt, flaked wheat, and flaked oats in 2 gals. of water at 150̊ F for 60 minutes. Sparge with 10 qts. water at 168̊ F. To kettle add extract. Boil 10 minutes. Add hop pellets and boil another 30 minutes. Reduce heat to simmer, steep (in a fine mesh bag or muslin hop bag) coriander, orange peel, and ginger for 10 minutes. If desired, other spices could be added, such as cumin, cardamom, black pepper, and paradise seeds. Remove from heat and chill, removing spice bag. Top off in fermenter to 5.25 gals. and cool to 75̊ F. Pitch yeast. Ferment for eight to 10 days at 65̊ F or so. Rack to secondary and condition for three weeks at 60̊ F. Prime with corn sugar, bottle, and age four weeks.
Here is a shot of the remaining ingredient, all the flavoring additives. Starting clockwise from the back corner, bitter orange peel, saaz hops, coriander seeds & dried ginger. There is an ounce of each so only partial amounts were used except for the hops.Brew day photos to follow in a day or two.
Have you tried any of the ones you've brewed before and I missed it? How have those tasted?
ReplyDeleteRibbit - Just finished the last of the first batch, I posted a photo of it here: http://danielshomebrew.blogspot.com/2010/02/bottled-honey-pale-ale.html
ReplyDeleteThere is still about a 1/4 of the vanilla bourbon porter left. I have yet to post about it, I should soon! It is really good but pretty strong. Kind of thing you have a glass of not a six pack.
Good luck with the Blanche. Will make a great summer brew!
ReplyDeleteAw come on, Dan. Where's your sense of adventure. ;)
ReplyDelete