PBS-AGK21 - Belgian Wit - Recipe

PBS-AGK21 - Belgian Wit

All Grain Recipe

Submitted By: k3v1np (Shared)
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Brewer: Prairie Brew Supply
Batch Size: 5.50 gal	Style: Witbier (16A)
Boil Size: 7.67 gal	Style Guide: BJCP 2008
Color: 3.3 SRM	Equipment: Pot (16 Gal/60 L) - BIAB
Bitterness: 19.4 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.5° P)	Mash Profile: BIAB, Medium Body Belgian Wit
Est FG: 1.014 SG (3.7° P)	Fermentation: Ale, Single Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	1
4 lbs 14.40 oz	Pilsner (2 row) (Gambrinus) (1.6 SRM)	Grain	2
4 lbs 8.00 oz	Wheat, Flaked (1.6 SRM)	Grain	3
1 lbs 1.60 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	4
4.00 oz	Munich (Cargill) (9.5 SRM)	Grain	5
1.75 oz	Hallertau [3.2%] - Boil 60 min	Hops	6
1.50 oz	Orange Peel, Sweet (Boil 5 min)	Misc	7
0.40 oz	Coriander Seed (Boil 5 min)	Misc	8
0.03 oz	Chamomile Flowers, Dry (Boil 5 min)	Misc	9
1.0 pkgs	Belgian Wit (Mangrove Jack's #M21)	Yeast	10

Notes

Mash at 122' F for 15 minutes, then raise the temperature over the next 15 minutes to 154' F and hold until conversion is complete; @ 90 minutes. Increase the pre-boil volume as needed to allow for a 90-minute boil, which will help to reduce DMS in the beer. Gently crush the coriendar seeds, until the seeds split into multiple pieces. Use fresh orange or tangerine peels; not dried. For chamamile, suggest finding tea bags. Begin fermentation at 68' F and slowly raising the temperature to 72'F by the last third of fermentation. When finished, carbonate the beer to approximately 2 to 2.5 volumes.

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