#507 - Kvitebjørn - 28 april - Recipe

#507 - Kvitebjørn - 28 april

Batch Size: 15.85 gal	Style: Witbier (24A)
Boil Size: 21.06 gal	Style Guide: BJCP 2015
Color: 3.3 SRM	Equipment: Stor gryte - liten øl
Bitterness: 13.2 IBUs	Boil Time: 90 min
Est OG: 1.047 (11.7° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.009 SG (2.2° P)	Fermentation: Ale, Two Stage
ABV: 5.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
22.78 gal	Molde	Water	1
13 lbs 12.46 oz	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	2
8 lbs 4.28 oz	BEST Wheat Malt (BESTMALZ) (2.4 SRM)	Grain	3
5 lbs 8.19 oz	Wheat, Flaked (1.6 SRM)	Grain	4
1 lbs 1.64 oz	Acid Malt (3.0 SRM)	Grain	5
8.82 oz	Rice Hulls (0.0 SRM)	Adjunct	6
6.70 g	Calcium Chloride (Mash 60 min)	Misc	7
3.88 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	8
0.79 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	9
2.50 g	Baking Soda (Mash 60 min)	Misc	10
1.25 g	Chalk (Mash 60 min)	Misc	11
6.88 g	Calcium Chloride (Sparge 60 min)	Misc	12
3.99 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
0.81 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	14
1.76 oz	Cascade [5.5%] - Boil 60 min	Hops	15
1.25 items	Whirlfloc Tablet (Boil 15 min)	Misc	16
1.25 tsp	Yeast Nutrient (Boil 15 min)	Misc	17
0.88 oz	Cascade [5.5%] - Boil 10 min	Hops	18
25.00 g	Coriander Seed (Boil 5 min)	Misc	19
12.50 g	Lemon Peel (Boil 5 min)	Misc	20
0.88 oz	Cascade [5.5%] - Boil 0 min	Hops	21
1.2 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	22