w Brew Butler - Recipe - Blanche de Chambly

Blanche de Chambly  | 21-11-2019 332

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Batch

 1.00 

Boilsize

 2.00 

Boil Time

90 Mins

Method

 All Grain 

 Style 

 Wit 

Rating

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   ABV   

 5% 

    FG    

 1.009 

     OG     

 1.047 



Yeast:
1x Packet Wyeast 3944 (Dry)

Fermentables:
Amount Name         Type 
1 lbs Belgian Pilsner 2-Row Malt         Grains
1 lbs Wheat Malt         Grains

Hops:
Amount Variety Time Usage     Type 
3 grams grated ginger root 30 Mins Boil     Pellet
3 grams Coriander Seed 5 Mins Boil     Pellet
3 grams Bitter Orange Peel 5 Mins Boil     Pellet

Other Ingredients:
Amount Name Time Usage     Type 
0.2 oz Saaz 30 Mins Boil     Flavour

Directions:
The Boil
Start the boil by bringing your wort up to a boil. Once boiling, start your timer. Add your bittering hops, as prescribed above.
Meanwhile, prepare your sanitizer solution.
Just before the boil is complete, make an ice bath in your kitchen sink. Load it up with as much ice and cold water as you can. Once the boil is over, transfer your pot to the sink to cool your wort to pitching temperature, as prescribed on the yeast pack. Remember to sanitize your thermometer every time you check the temperature.
Meanwhile, thoroughly clean and sanitize your carboy, screw cap, airlock, funnel, and strainer/colander. You want everything to be ready to go once the wort is at the right temperature.
Once the wort is at pitching temperature, transfer it to the carboy by passing it through a strainer overtop the funnel. Do not fill the carboy higher than the one-gallon mark.
Aerate the wort. Cover the fermenter with a screw cap and gently rock the carboy back and forth for a few minutes to mix in some air.
Pitch the yeast! Use sanitized scissors to cut open the package and pour in only half of the yeast.
Seal the carboy by filling the airlock with sanitizer. Fit it in the screw cap. Move the carboy to a dark spot, free of the home’s daily commotion for at least 14 days (but ideally not more than 21).

Bottling Day
Move the carboy to the countertop, if it wasn’t already there. If the wort got lots of movement during transfer, let it sit so that any stirred-up yeast has a chance to re-settle.
Sanitize everything that will come in contact with the beer: bottling bucket, auto-siphon, tubing, filler, bottles, and bottle caps.
Dissolve 0.59 oz (17g) corn sugar in enough boiling water to dissolve it. Add the dissolved sugar solution to your sanitized bottling bucket.
Fill your auto-siphon and hose with sanitizer before submerging in the carboy. Transfer the solution to a spare container until the beer has completely replaced all the sanitizer in the tubes. Now you can place the end with the bottle filler in the bottling bucket, which should also be on the floor and gently transfer the beer from the carboy to the bucket.
Transfer all the liquid up and the point where it reaches the sediment. Leave the sediment in the carboy.
Now, move the bottling bucket to the counter and siphon the beer quietly into each bottle. When the liquid gets to the very top of the bottle, remove the bottle filler, which will leave the perfect amount of headspace at the top of the bottle.
Cover each bottle with the sanitized caps and cap them into place, or secure your sanitized swing-top caps if using those.
Store the bottles upright in a quiet, dark corner at 65F (18.5C) or so.
Wait 30 days, if you can. If you’re way too curious (I can’t blame you!) try and hold out for 14 days. If you absolutely can’t wait, you can try after 7 days, but the beer really needs at least 14 days to condition.