Great Wit

Brewer: Callum Campbell
Batch Size: 7.40 gal	Style: Witbier (24A)
Boil Size: 10.89 gal	Style Guide: BJCP 2015
Color: 3.4 SRM	Equipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 12.1 IBUs	Boil Time: 90 min
Est OG: 1.051 (12.6° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Single Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	1
5 lbs 11.71 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2
4 lbs 13.60 oz	Wheat Malt, Malt Craft (Joe White) (1.8 SRM)	Grain	3
1 lbs 1.64 oz	Vienna Malt (Weyermann) (3.0 SRM)	Grain	4
1 lbs 1.64 oz	Wheat, Flaked (1.6 SRM)	Grain	5
1 lbs 1.64 oz	Wheat, Torrified (Thomas Fawcett) (2.0 SRM)	Grain	6
10.58 oz	Harraway's Rolled Oats (1.4 SRM)	Grain	7
0.53 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	8
0.18 oz	Dr. Rudi [11.0%] - Boil 60 min	Hops	9
7.00 g	Polyclar (Boil 10 min)	Misc	10
0.18 oz	Mandarina Bavaria [8.5%] - Boil 5 min	Hops	11
28.00 g	Coriander Seed (Boil 5 min)	Misc	12
15.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	13
5.00 g	Orange Peel, Sweet (Boil 5 min)	Misc	14
2.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	15
1.0 pkgs	Belgian Wit (Mangrove Jack's #M21)	Yeast	16

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