Winter Swirl

Brewer: Fred Schultz
Batch Size: 5.50 gal	Style: American Wheat or Rye Beer ( 6D)
Boil Size: 7.77 gal	Style Guide: BJCP 2008
Color: 3.0 SRM	Equipment: My Equipment
Bitterness: 11.6 IBUs	Boil Time: 60 min
Est OG: 1.047 (11.7° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 4.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.80 ml	Lactic Acid Sparge (Mash 60 min)	Misc	1
1.50 g	Calcium Chloride Sparge (Mash 60 min)	Misc	2
1.30 g	Gypsum Sparge (Mash 60 min)	Misc	3
1.20 g	Calcium Chloride Mash (Mash 60 min)	Misc	4
1.00 g	Gypsum Mash (Mash 60 min)	Misc	5
0.40 ml	Lactic Acid (Mash 60 min)	Misc	6
3 lbs	Pilsner (2 Row) Ger (1.7 SRM)	Grain	7
3 lbs	White Wheat Malt (2.4 SRM)	Grain	8
1 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	9
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	10
12.00 oz	Oats, Flaked (1.0 SRM)	Grain	11
0.50 oz	Tettnang [4.5%] - Boil 40 min	Hops	12
0.25 oz	Citra [12.0%] - Boil 10 min	Hops	13
0.25 oz	Citra [12.0%] - Steep 10 min	Hops	14
0.5 pkgs	American Hefeweizen Ale (White Labs #WLP320)	Yeast	15
2.00 items	Tangerine (Secondary 7 days)	Misc	16
0.25 oz	Citra [12.0%] - Dry Hop 7 days	Hops	17

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