Northern Rock Belgium Wit

Brewer: Tony Yates
Batch Size: 11.00 gal	Style: Witbier (16A)
Boil Size: 14.23 gal	Style Guide: BJCP 2008
Color: 3.3 SRM	Equipment: Tonys Electric Brewery - 11 Gal @ 90
Bitterness: 17.2 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.5° P)	Mash Profile: Belgium Wit
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Single Stage
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.40 gal	Wit Water	Water	1
5.10 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
4.50 g	Calcium Chloride (Mash 60 min)	Misc	3
8 lbs 12.49 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4
8 lbs 6.11 oz	Wheat Malt, Ger (2.0 SRM)	Grain	5
7.34 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	6
7.34 oz	Oats, Flaked (1.0 SRM)	Grain	7
5.29 oz	Acid Malt (3.0 SRM)	Grain	8
0.88 oz	Azacca [9.2%] - Boil 52 min	Hops	9
9.17 g	Ginger Root (Boil 5 min)	Misc	10
0.99 oz	Azacca [9.2%] - Boil 5 min	Hops	11
33.00 g	Coriander Seed (Boil 5 min)	Misc	12
33.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	13
18.33 g	Orange Peel, Sweet (Boil 5 min)	Misc	14
1.0 pkgs	Bastogne Belgian Ale (White Labs #WLP510)	Yeast	15

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