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The Ghost 
All Grain Recipe
Submitted By: Sturch (Shared)Members can download and share recipes
| Batch Size: 6.08 gal | Style: Witbier () |
| Boil Size: 9.79 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 46.6 IBUs | Boil Time: 90 min |
| Est OG: 1.088 (21.2° P) | Mash Profile: Double Infusion, Full Body |
| Est FG: 1.023 SG (5.7° P) | Fermentation: Ale, Three Stage |
| ABV: 8.7% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 3 lbs | Oats, Malted (1.0 SRM) | Grain | 1 |
| 2 lbs | Pale Malt (2 Row) Bel (3.0 SRM) | Grain | 2 |
| 14 lbs | White Wheat Malt (2.4 SRM) | Grain | 3 |
| 8.00 oz | Rice Hulls (0.0 SRM) | Adjunct | 4 |
| 3.00 oz | Whitbread Golding Variety (WGV) [6.0%] - Boil 60 min | Hops | 5 |
| 1.0 pkgs | Belgian Wit II (White Labs #WLP410) | Yeast | 6 |
| 1 lbs | Honey (1.0 SRM) | Sugar | 7 |