#609 - Kvitebjørn 8.4.22 - Recipe

#609 - Kvitebjørn 8.4.22

Batch Size: 10.57 gal	Style: Witbier (24A)
Boil Size: 15.57 gal	Style Guide: BJCP 2015
Color: 3.5 SRM	Equipment: Stor gryte - liten øl
Bitterness: 14.1 IBUs	Boil Time: 90 min
Est OG: 1.048 (12.0° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Wit
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.19 gal	Molde	Water	1
11.04 g	Calcium Chloride (Mash 60 min)	Misc	2
8.67 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
3.49 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
8.00 ml	Lactic Acid (Mash 60 min)	Misc	5
8 lbs 6.04 oz	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	6
9 lbs 14.73 oz	BEST Wheat Malt (BESTMALZ) (2.4 SRM)	Grain	7
10.13 oz	Acid Malt (3.0 SRM)	Grain	8
7.05 oz	Rice Hulls (0.0 SRM)	Adjunct	9
1 lbs 15.75 oz	Wheat, Flaked (1.6 SRM)	Grain	10
1.76 oz	Hallertauer Mittelfrueh [4.0%] - Boil 90 min	Hops	11
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	13
0.71 oz	Hallertauer Mittelfrueh [4.0%] - Boil 10 min	Hops	14
20.00 g	Coriander Seed (Boil 5 min)	Misc	15
1.06 oz	Hallertauer Mittelfrueh [4.0%] - Boil 0 min	Hops	16
0.8 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	17