Blanche Oreiller

20 litres; OG = 1.057; ABV = 5.5% (calculated, actual values may vary.)

This beer is a favourite in hot weather due to its lighter body and refreshing taste. The Wit is slightly cloudy, with a very pale colour since there are no grains with any colour used to make this beer. The Wit yeasts can also handle slightly warmer fermentation temperatures (to 23°C), making this a good beer to brew in summer.

Ingredients:

  • 2kg wheat malt (1 °L)
  • 2.2kg Pilsner malt (1.6 °L)
  • 500g Bokomo oats (1 °L)
  • 125g Munich malt (8 °L)
  • 4 AAU Hallertau hops (60 minutes) (30g of 4% alpha acids)
  • Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
  • Spices &/or Herbs:
    • 43g of fresh orange peel or 30g dried sweet orange peel (5 minutes)
    • 12g crushed coriander seed (5 minutes)
    • 1g dried chamomile flowers (5 minutes)

Brewing instructions:

  • Crush the grains and mash in, targeting a mash of around 1.5 litres of water to 450g of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 50°C. Hold the mash at 50°C for 15 minutes, then raise the temperature over the next 15 minutes to 68°C. Hold until conversion is complete, about 60 - 90 minutes. Raise the temperature to mash out at 76°C. Sparge slowly with 77°C water, collecting wort until the pre-boil kettle volume is around 25 litres and the gravity is 1.039.

  • 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 20°C, let the break material settle, rack to the fermenter and aerate thoroughly.

  • Pitch 10g of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 litre starter using one package of liquid yeast. Begin fermentation at 20°C, slowly raising temperature to 22°C by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5-3 volumes of CO2.


(Original source: byo.com. Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)