Red Headed Belgium White (Witbeir)

Brewer: Daywalker Brewing
Batch Size: 5.50 gal	Style: Witbier (16A)
Boil Size: 8.12 gal	Style Guide: BJCP 2008
Color: 3.6 SRM	Equipment: 01 SB mash tun
Bitterness: 17.7 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.9° P)	Mash Profile: 01 Single Infusion, Full Body, Fly Sparge
Est FG: 1.014 SG (3.6° P)	Fermentation: 03 Age Profile For Witbeir
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 gal	Antwerp, Belgium	Water	1
4.98 g	Chalk (Mash 60 min)	Misc	2
4.76 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
3.19 g	Salt (Mash 60 min)	Misc	4
1.52 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.53 g	Calcium Chloride (Mash 60 min)	Misc	6
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	7
4 lbs 8.00 oz	White Wheat Malt (2.4 SRM)	Grain	8
4 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	9
2 lbs	Wheat, Flaked (1.6 SRM)	Grain	10
1.00 oz	Cascade [5.5%] - Boil 30 min	Hops	11
0.25 tsp	Irish Moss (Boil 10 min)	Misc	12
0.55 tsp	Yeast Nutrient (Boil 10 min)	Misc	13
0.75 oz	Cascade [5.5%] - Boil 5 min	Hops	14
1.00 oz	Coriander Seed (Boil 5 min)	Misc	15
1.00 oz	Orange Peel, Sweet (Boil 5 min)	Misc	16
1.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	17

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