n5: The Fuch Stuck Wit

Brewer: Leandro/Hugo
Batch Size: 31.70 gal	Style: Witbier (16A)
Boil Size: 36.23 gal	Style Guide: BJCP 2008
Color: 4.0 SRM	Equipment: Blichmann 30G
Bitterness: 18.4 IBUs	Boil Time: 65 min
Est OG: 1.055 (13.6° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.013 SG (3.4° P)	Fermentation: My Aging Profile
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
33 lbs 1.11 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
26 lbs 7.29 oz	Wheat Malt, Bel (2.0 SRM)	Grain	2
6 lbs 2.77 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	3
1 lbs 5.16 oz	Oats, Flaked (1.0 SRM)	Grain	4
3.88 oz	Goldings, East Kent [5.0%] - Boil 65 min	Hops	5
1.76 oz	Styrian Goldings [5.4%] - Boil 65 min	Hops	6
1.41 oz	Saaz [4.0%] - Boil 65 min	Hops	7
50.00 g	Orange Peel, Sweet (Boil 5 min)	Misc	8
36.00 g	Coriander Seed (Boil 5 min)	Misc	9
1.0 pkgs	Belgian Witbier (Wyeast Labs #3944)	Yeast	10

OG 055 (densimetro)

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