Saganaga White

Brewer: Stephen Cook
Batch Size: 5.50 gal	Style: Witbier (24A)
Boil Size: 7.75 gal	Style Guide: BJCP 2015
Color: 3.1 SRM	Equipment: My BIAB RIMS
Bitterness: 15.8 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.4° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Single Stage, Conical
ABV: 5.1%	Taste Rating: 43.0

Ingredients
Amount	Name	Type	#
8.30 gal	St Cloud, MN	Water	1
8.50 ml	Lactic Acid (Mash 60 min)	Misc	2
1.75 g	Calcium Chloride (Mash 60 min)	Misc	3
1.75 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
4 lbs 16.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	5
5 lbs	Wheat, Flaked (1.6 SRM)	Grain	6
8.00 oz	Oats, Flaked (1.0 SRM)	Grain	7
4.00 oz	Munich I (Weyermann) (7.1 SRM)	Grain	8
1.00 oz	Hallertauer [4.1%] - Boil 75 min	Hops	9
0.55 tsp	Yeast Nutrient (Boil 10 min)	Misc	10
0.25 tsp	Ginger, Powdered (Boil 10 min)	Misc	11
15.00 g	Ginger, Crystallized (Boil 5 min)	Misc	12
14.00 g	Cardamom (Indian) (Boil 5 min)	Misc	13
2.00 tbsp	Orange Marmalade (Boil 5 min)	Misc	14
1.0 pkgs	Whiteout (Imperial Yeast #B44)	Yeast	15

Soft mouthfeel and complex orange aroma and flavor. Very drinkable First place French & Belgian Ale at 2018 MN State Fair - 43 score

Fermintation Profile https://docs.google.com/spreadsheets/d/1clMLosOANOpxGs6cGJeG6v6RJTSivYDFl3yaMYIC6MU/edit#gid=734290882

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