#60 Wit-i-Heden

Brewer: Thomas Nørgaard
Batch Size: 5.68 gal	Style: Witbier (16A)
Boil Size: 6.84 gal	Style Guide: BJCP 2008
Color: 3.3 SRM	Equipment: Brouwland gryde
Bitterness: 17.6 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.9° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Single Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.05 oz	Rice Hulls (0.0 SRM)	Adjunct	1
4 lbs 15.37 oz	DMG Pilsner (2.0 SRM)	Grain	2
4 lbs 6.55 oz	Wheat, Torrified (1.7 SRM)	Grain	3
7.91 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	4
5.29 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
0.53 oz	Goldings, B.C. [5.7%] - Boil 60 min	Hops	6
0.14 oz	Zladek [8.0%] - Boil 20 min	Hops	7
1.00 tsp	Irish Moss (Boil 10 min)	Misc	8
1.41 oz	Saaz [4.2%] - Boil 7 min	Hops	9
15.00 g	Orange Peel, Sweet (Boil 5 min)	Misc	10
10.00 g	Coriander Seed Light (Boil 5 min)	Misc	11
5.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	12
1.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	13
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	14

BeerSmith™ Recipes and Web Editor