Nicky Wit - Recipe - BeerSmith Cloud

Nicky Wit (1 ratings)

Brewer: Matt Barone
Batch Size: 5.50 gal	Style: Witbier (24A)
Boil Size: 6.69 gal	Style Guide: BJCP 2015
Color: 3.1 SRM	Equipment: ROBOBREW
Bitterness: 23.6 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.4° P)	Mash Profile: Robobrew Mash and Sparge Med Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.07 gal	Yellow Balanced (Under 6 SRM) UPDATED	Water	1
3.06 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.59 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	4
5 lbs	Pilsner Malt (Avangard) (1.7 SRM)	Grain	5
4 lbs	Wheat, Flaked (1.6 SRM)	Grain	6
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	7
0.25 oz	Azacca [15.0%] - Boil 60 min	Hops	8
1.00 oz	Azacca [15.0%] - Boil 5 min	Hops	9
0.50 oz	Coriander Seed (Boil 5 min)	Misc	10
1.0 pkgs	Belgian Wit (Mangrove Jack's #M21)	Yeast	11