Ginger In Paradise 02/2014 brew

Brewer: B.Ar.F.
Batch Size: 5.50 gal	Style: Witbier (16A)
Boil Size: 7.66 gal	Style Guide: BJCP 2008
Color: 3.1 SRM	Equipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 16.2 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.7° P)	Mash Profile: BIAB, Light Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Single Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.00 oz	Rice Hulls (0.0 SRM)	Adjunct	1
2 lbs 8.00 oz	Wheat Malt, Bel (2.0 SRM)	Grain	2
2 lbs 8.00 oz	Wheat, Torrified (1.7 SRM)	Grain	3
2 lbs 8.00 oz	Extra Light Dry Extract (2.0 SRM)	Dry Extract	4
1 lbs	Wheat Dry Extract (3.0 SRM)	Dry Extract	5
0.60 oz	Tettnang [4.5%] - Boil 60 min	Hops	6
0.50 oz	Saaz [4.0%] - Boil 60 min	Hops	7
1.75 oz	Ginger Root (Boil 10 min)	Misc	8
1.50 tbsp	Seeds of Paradise (Boil 5 min)	Misc	9
0.75 oz	Orange Peel, Bitter (Boil 5 min)	Misc	10
0.50 oz	Coriander Seed (Boil 5 min)	Misc	11
1.0 pkgs	Belgian Witbier (Wyeast Labs #3944)	Yeast	12

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