Witbier (2016AV23) - D'ACôté 30L - Recipe

Witbier (2016AV23) - D'ACôté 30L

Batch Size: 7.93 gal	Style: Weizen/Weissbier (15A)
Boil Size: 8.78 gal	Style Guide: BJCP 2008
Color: 4.5 SRM	Equipment: JF's Equipment
Bitterness: 13.5 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.010 SG (2.4° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.20 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
2 lbs 6.40 oz	Rice Hulls (0.0 SRM)	Adjunct	2
5 lbs 4.70 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
4 lbs 12.83 oz	White Wheat Malt (2.4 SRM)	Grain	4
1 lbs 3.21 oz	Oats, Flaked (1.0 SRM)	Grain	5
1 lbs 3.21 oz	Wheat, Flaked (1.6 SRM)	Grain	6
9.50 oz	Honey Malt (25.0 SRM)	Grain	7
1 lbs 3.21 oz	Honey (1.0 SRM)	Sugar	8
2.40 oz	Orange Peel, Bitter (Boil 60 min)	Misc	9
0.60 oz	Coriander Seed (Boil 60 min)	Misc	10
0.63 oz	Centennial [10.0%] - Boil 10 min	Hops	11
1.19 oz	Citra [12.0%] - Steep 10 min	Hops	12
1.19 oz	Saaz [4.0%] - Steep 10 min	Hops	13
1.2 pkgs	Weihenstephan Weizen (Wyeast Labs #3068)	Yeast	14