Recipe

Blanche de Ballard (Belgian Witbier)

Blanche de Ballard (Belgian Witbier)

(5 gallons/19 L, partial mash)
OG = 1.055 FG = 1.014
IBU = 65  SRM = 4  ABV = 5.3%

To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season.

Ingredients
4 lbs. (1.8 kg) dried wheat malt extract
1 lb. (0.45 kg) extra light dried malt extract
1 lb. (0.45 kg) unmalted wheat
0.5 lb. (.23 kg) rolled oats
0.5 lb. (.23 kg) Belgian Pilsner malt
9 AAU Hallertauer hops (boiling) (2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling) (2 oz./57 g of 4.25% alpha acids)
0.5 oz. (14 g) sweet orange peel
0.5 oz. (14 g) ground coriander
Munton’s Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
0.75 cups corn sugar (if priming)

Step by Step
Place the crushed grains into three strainer bags. The rolled oats should go in a separate bag. If using leaf hops, place the boiling hops in a strainer bag. Also place the orange peel and freshly ground coriander into a strainer bag. Pellet hops need not be placed in bags, as they will not be strained out later.

Pour 2 1/2 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes. Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart (1 L) of hot water into the kettle and dispose of the spent grains.

Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil. Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point. After a full hour of boiling, remove the kettle from heat and add the bag of spices.

Cover the kettle and let it cool for 20 minutes before continuing. Carefully remove the spice bag (and any hop bags) from the kettle and place them in a strainer over the fermenter. Pour 2 1/2 gallons (9.5 L) of very cold water through the strainer into the fermenter. Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5-gallon (19 L) mark with cold water.

Preparing the yeast: For dry yeast, use 1/4 cup warm water (95 to 105 °F/35 to 41 °C). Sprinkle the contents of the yeast packet into the water without stirring and cover while the fermenter cools to 80 °F (27 °C). For liquid yeast, prepare one to three days ahead of brewing time per package instructions.

All-grain option: Swap out the malt extracts with 3 lbs. (1.4 kg) Belgian wheat malt and 4 lbs. (1.8 kg) Belgian Pilsner malt. Mash for 1 hour at 150 °F (66 °C). Everything else stays the same.

To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season. Recipe submitted by The Cellar Homebrew, Seattle, Washington, www.cellar-homebrew.com