Belgian Witbier IV - Recipe

Belgian Witbier IV (1 ratings)

Brewer: Reno
Batch Size: 14.53 gal	Style: Witbier (16A)
Boil Size: 15.62 gal	Style Guide: BJCP 2008
Color: 3.4 SRM	Equipment: Alereno.org
Bitterness: 14.5 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.4° P)	Mash Profile: Witbier B&R Profile
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
18 lbs 11.83 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	1
5 lbs 8.18 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	2
2 lbs 3.27 oz	Rye Malt (Weyermann) (3.0 SRM)	Grain	3
11.99 oz	Oats, Flaked (1.0 SRM)	Grain	4
11.99 oz	Wheat, Flaked (1.6 SRM)	Grain	5
0.88 oz	Hallertau Blanc [9.0%] - Boil 50 min	Hops	6
2.29 oz	Hallertau Blanc [9.0%] - Boil 5 min	Hops	7
50.00 g	Coriander Seed (Boil 5 min)	Misc	8
40.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	9
2.0 pkgs	Safbrew Wheat (DCL/Fermentis #WB-06)	Yeast	10
3.53 oz	Cascade [8.0%] - Dry Hop 4 days	Hops	11