Blanche Oreiller

Blanche Oreiller

(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P)  FG = 1.011 (2.8 °P)
IBU = 20  SRM: 4  ABV = 5.0%

Ingredients
4.5 lb. (2 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
1 cup corn sugar (if priming)

Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).

The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO₂.

Blanche Oreiller

(5 gallons/19 L, partial mash)
OG = 1.050 (12.4 °P)  FG = 1.011 (2.8 °P)
IBU = 20  SRM = 5  ABV = 5%

Ingredients
5.5 lb. (2.5 kg) wheat liquid malt (4 °L)
0.25 lb. (113 g) Munich liquid malt extract (9 °L)
1.0 lb. (0.45 kg) Pilsner malt (1.6 °L)
1.13 lb. (0.51 kg) flaked oats (1 °L)
4 AAU Hallertau hops (60 min.) 1.0 oz./28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 min)
0.4 oz. (11 g) crushed coriander (5 min)
0.03 oz. (1 g) dry chamomile flowers (5 min)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
1 cup corn sugar (if priming)

Step by Step
Mill the grains (including the oats) and place loosely in a grain bag. The oats will swell, so avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) at a temperature of 154 °F (68 °C) for about 60 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bag. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Do not bother with Irish moss or other kettle finings. Add the spices with five minutes remaining. Chill the wort rapidly to 68 °F (20°C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.

Blanche Oreiller

(5 gallons/19 L, extract with grains)
OG = 1.050 (12.4 °P)  FG = 1.011 (2.8 °P)
IBU = 20  SRM = 5  ABV = 5.0%

Ingredients
6.6 lb. (3 kg) wheat liquid malt extract (4 °L)
0.25 lb. (113 g) Munich liquid malt extract (9 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
4 AAU Hallertau hops (60 min.) (1.0 oz./28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz (1 g) dry chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
1 cup corn sugar (if priming)

Step by Step
In this extract recipe, the oats are not going to provide any sugars for fermentation so the amount of malt extract is greater than the other recipes. Place the oats loosely in a grain bag. Since the oats will swell, avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Since this is only oats, squeeze the bags to extract the liquid. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Do not bother with Irish moss or other kettle finings. Add the spices with five minutes remaining. Chill the wort rapidly to 68 °F (20 °C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.