#401 - Kvitebjørn 14 mars - Recipe

#401 - Kvitebjørn 14 mars

Batch Size: 10.57 gal	Style: Witbier (24A)
Boil Size: 15.57 gal	Style Guide: BJCP 2015
Color: 3.6 SRM	Equipment: Stor gryte - liten øl
Bitterness: 14.6 IBUs	Boil Time: 90 min
Est OG: 1.053 (13.0° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
18.23 gal	Molde	Water	1
11 lbs 0.37 oz	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	2
6 lbs 9.82 oz	BEST Wheat Malt (BESTMALZ) (2.4 SRM)	Grain	3
4 lbs 6.55 oz	Wheat, Flaked (1.6 SRM)	Grain	4
15.87 oz	Acid Malt (3.0 SRM)	Grain	5
5.36 g	Calcium Chloride (Mash 60 min)	Misc	6
3.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	7
2.00 g	Baking Soda (Mash 60 min)	Misc	8
1.00 g	Chalk (Mash 60 min)	Misc	9
0.64 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	10
5.50 g	Calcium Chloride (Sparge 60 min)	Misc	11
3.19 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
0.65 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
1.76 oz	Saaz [4.0%] - Boil 60 min	Hops	14
0.88 oz	Saaz [4.0%] - Boil 15 min	Hops	15
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	16
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	17
10.00 g	Lemon Peel (Boil 5 min)	Misc	18
20.00 g	Coriander Seed (Boil 5 min)	Misc	19
0.71 oz	Citra [12.0%] - Boil 1 min	Hops	20
1.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	21