Crispy Belgian Wit (Hoegaarden) #2

Batch Size: 5.81 gal	Style: Witbier (16A)
Boil Size: 6.54 gal	Style Guide: BJCP 2008
Color: 3.1 SRM	Equipment: Pot 36L - BIAB
Bitterness: 16.0 IBUs	Boil Time: 60 min
Est OG: 1.045 (11.2° P)	Mash Profile: Wheat partial BIAB, Medium Body
Est FG: 1.010 SG (2.6° P)	Fermentation: Ale, Two Stage
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
4.00 g	Calcium Chloride (Mash 60 min)	Misc	2
2.50 ml	Phosphoric Acid (Mash 0 min)	Misc	3
4 lbs 0.05 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4
1 lbs 0.01 oz	Oats, Flaked (1.0 SRM)	Grain	5
5 lbs 0.07 oz	Wheat, Flaked (1.6 SRM)	Grain	6
0.38 oz	Magnum [11.7%] - Boil 60 min	Hops	7
22.00 g	Coriander Seed (Boil 5 min)	Misc	8
22.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	9
1.47 items	Chamomile (Boil 0 min)	Misc	10
1.5 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	11

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