Red Room

All Grain Recipe

Submitted By: LastDayBrewing (Shared)
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Brewer: Justin
Batch Size: 6.00 galStyle: Witbier (24A)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: Reaper Stand v.2
Bitterness: 21.6 IBUsBoil Time: 75 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.60 gal WIt Water 1
4.00 g Phosphoric Acid 85% (Mash 60 min) Misc 2
2.20 g Calcium Chloride (Mash 60 min) Misc 3
2.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
5 lbs Pilsner Malt (Avangard) (1.7 SRM) Grain 5
2 lbs 8.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
2 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 7
1 lbs 3.20 oz Oats, Flaked (1.0 SRM) Grain 8
4.80 oz Acidulated (Weyermann) (1.8 SRM) Grain 9
4.00 oz Munich Malt, Germany (Avangard) (9.5 SRM) Grain 10
0.30 oz Apollo [18.0%] - First Wort Hops 11
1.80 oz Grapefruit Peel (Boil 0 min) Misc 12
0.48 oz Coriander Seed (Boil 0 min) Misc 13
1 pkgs Belgian Saison III Yeast (White Labs #WLP585) Yeast 14
2.00 g Yeast Nutrient (Primary 3 days) Misc 15
3.75 oz Hibiscus Tea (Bottling 0 days) Misc 16

Notes

- Added 2 grams acid in mash, 2 grams start of boil. End boil ph was 5.04