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.