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Blanche du Miel

A braggot (mead with malted barley) in the Belgian Wit style.

Brewer: Chris Knight Email: knight@hypergolic.com
Beer: Blanche du Miel Style: Braggot
Type: All grain Size: 5.0 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 17 IBU
OG: 1.090 FG: 1.020
Alcohol: 9.0% v/v (7.1% w/w)
Grain: 5 lb. US White Wheat malt
2 lb. 8 oz. Belgian Pilsner
4 oz. Maris Otter Cara malt (45°L)
4 oz. Belgian aromatic
Mash: 80% efficiency
Grist ratio: 1.1 qt/lb

Heat 2.25 gallons mash water to 134°F.
Add grains with additional 4 oz. rice hulls and maintain temperature of 122°F for 30 minute rest.
Heat to 152°F and rest for 90 minutes.
Heat to 168°F and rest for 10 minutes for knockout.
Transfer to lauter tun and recirculate for 20 minutes.
Sparge with approximately 5.0 gallons of 168°F water to collect 5.0 gallons.
Top off boil volume to 7.5 gallons.
Boil: 90 minutes SG 1.060 7.5 gallons
5 lb. Tupelo Honey
Add 1/2 oz. fresh crushed coriander seed at 15 minutes remaining in boil.
Add 1/2 oz. bitter orange peel at 15 minutes remaining in boil.
Add 1 tsp. rehydrated Irish Moss at 15 minutes remaining in boil.

Add honey after wort is cooled to below 190°F.
Add 1 tsp. Fermaid nutrient after adding honey.
Let stand for 30 minutes to allow for honey pasteurization.
Hops: 1.3 oz. Styrian Goldings (4.0% AA, 90 min.)
0.5 oz. Styrian Goldings (aroma)
Yeast: White Labs WLP400 Belgian Wit Ale Yeast
Make 1 quart starter at 1.050 gravity using DME and yeast nutrient.
Oxygenate 3 times with 15 seconds pure O2 every 15 minutes.
Pitch yeast and agitate carboy to mix thoroughly.
Log: Primary fermentation at 68-70°F for 2 months.
Rack to secondary.
Rehydrate and pitch packet of Red Star Cote Des Blancs dry wine yeast to finish fermentation.
Ferment at 70°F for approximately 4 months.
Pitch additional wine yeast culture at bottling.
Bottle and celler for another 4 months.
Carbonation: 2.2 volumes Corn Sugar: 3.66 oz. for 5.0 gallons @ 70°F

Recipe posted 04/14/02.