Belgian Caramel Wit

Brewer: Nora & Henry
Batch Size: 5.00 gal	Style: Belgian Specialty Ale (16E)
Boil Size: 3.67 gal	Style Guide: BJCP 2008
Color: 6.5 SRM	Equipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 10.7 IBUs	Boil Time: 60 min
Est OG: 1.047 (11.7° P)
Est FG: 1.009 SG (2.4° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.00 oz	Pale Malt (2 Row) US [Steep] (2.0 SRM)	Grain	1
12.00 oz	Wheat Malt, Bel [Steep] (2.0 SRM)	Grain	2
6.00 oz	Caramel Malt - 30L (Briess) [Steep] (30.0 SRM)	Grain	3
6.00 oz	Munich Malt [Steep] (9.0 SRM)	Grain	4
2 lbs	Wheat Dry Extract [Boil] (8.0 SRM)	Dry Extract	5
3 lbs 4.80 oz	LME Golden Light (Briess) [Boil] (4.0 SRM)	Extract	6
1 lbs	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	7
1.00 oz	Hallertauer Hersbrucker [4.0%] - Boil 60 min	Hops	8
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
1.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	10

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