Blanche de Noire
5 Gallons (19 Liters)
OG: 1065/16°P
Alcohol: 6.2–6.7%/vol
Bitterness: 20 IBUs
Color: Mahogany, with a pale tan head
Yeast: Belgian wheat strain such as Wyeast 3942 or White Labs WL400, or your favorite Belgian yeast
All-grain recipe calculated at 75% efficiency
All grain recipe:
3 pounds/1.4 kilos pale ale malt
3 pounds /1.4 kilosMelanoidin/dark Munich/aromatic (as long as it is at least 50° EBC/25°Lovibond)
1 pound/454 grams Instant oats
3 ounces/85 grams Carafa II (1000° EBC/500 °Lovibond)
1 pound/500 grams rice hulls (for help in lautering)
Extract + mini-mash grain recipe
3 pounds/1.4 kilos pale dry unhopped amber extract (or 3.5 lbs syrup)
3 pounds/1.4 kilos dry unhopped wheat extract (or 3.5 lbs syrup)
1 pound/454 grams pilsener malt
2 pounds/900 grams Melanoidin/dark Munich/aromatic (as long as it is at least 50° EBC/25°Lovibond) 10095/50clr
0.5 pound/226 grams Instant oats
4 ounces/113 grams Carafa II (1000° EBC/500 °Lovibond)
Mash all grains for an hour at 150°F (55°C), then drain, rinse with hot water and add to kettle. Proceed as with all-grain recipe.
Hops (calculated for pellets; use 20 percent more for whole hops)
0.6 ounce/17 grams, 60 minutes, Northern Brewer (7% AA)
0.5 ounce /14 grams 5 minutes, freshly ground coriander*
0.5 ounce /14 grams, 5 minutes, powdered licorice root (optional, but available at
Indian markets as jethimadh)
0.1 ounce /3 grams, 5 minutes, star anise
Mash should be simple infusion mash at 152°F/67°C for an hour; then raise to 170°F/77°C for mash out, then begin sparge. Ferment at 65–70°F/18–21°C.
*Source your coriander carefully. Much of it has a sharp, cilantro-like vegetal aroma. Indian and Chinese varieties usually brew well.