Cupida 
All Grain Recipe
Submitted By: GrootBissch (Shared)
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| Brewer: Herman Bisschoff | |
| Batch Size: 15.85 gal | Style: Witbier (24A) |
| Boil Size: 17.75 gal | Style Guide: BJCP 2015 |
| Color: 3.2 SRM | Equipment: Bisschoff_201411 |
| Bitterness: 12.4 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.5° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 1.64 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 11 lbs 0.37 oz |
CHÂTEAU WHEAT BLANC (2.3 SRM) |
Grain |
2 |
| 11 lbs 0.37 oz |
Viking Pilsner Malt (2.0 SRM) |
Grain |
3 |
| 2 lbs 3.27 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1 lbs 5.16 oz |
Honey (1.0 SRM) |
Sugar |
5 |
| 1.76 oz |
Hallertauer Hersbrucker [2.7%] - Boil 60 min |
Hops |
6 |
| 0.35 oz |
SABHF - T90 [13.6%] - Boil 60 min |
Hops |
7 |
| 1.76 oz |
Hallertauer Hersbrucker [2.7%] - Boil 5 min |
Hops |
8 |
| 40.00 g |
Orange Peel, Bitter - dried (Boil 0 min) |
Misc |
9 |
| 10.00 g |
Coriander Seed - Lightly crushed (Boil 0 min) |
Misc |
10 |
| 4.0 pkgs |
Belgian Wit (Mangrove Jack's #M21) |
Yeast |
11 |
Notes
Instead of rice hulls add 2kg unmilled SAB pale malt
After Flameout take temp down to 87 deg C, pitch the spices and let it steep for 30 minutes. Then cool down further.This Recipe Has Not Been Rated
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