#401 - Kvitebjørn 14 mars

All Grain Recipe

Submitted By: OleTrygve (Shared)
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Batch Size: 10.57 galStyle: Witbier (24A)
Boil Size: 15.57 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: Stor gryte - liten øl
Bitterness: 14.6 IBUsBoil 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 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

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