Ian's Belgian Witbier Abbaye Gold

Brewer: Ian Dibble
Batch Size: 5.50 gal	Style: Witbier (24A)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 3.5 SRM	Equipment: Grainfather G30 110V USA
Bitterness: 14.8 IBUs	Boil Time: 75 min
Est OG: 1.052 (12.7° P)	Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Single Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.81 gal	Reverse Osmosis	Water	1
2.11 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.67 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.36 g	Calcium Chloride (Mash 60 min)	Misc	4
0.21 g	Salt (Mash 60 min)	Misc	5
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	6
5 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	7
5 lbs	Wheat, Flaked (1.6 SRM)	Grain	8
1 lbs	Oats, Flaked (1.0 SRM)	Grain	9
4.00 oz	Munich Malt (9.0 SRM)	Grain	10
1.93 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
1.53 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
1.25 g	Calcium Chloride (Sparge 60 min)	Misc	13
0.19 g	Salt (Sparge 60 min)	Misc	14
0.25 oz	Magnum [12.0%] - Boil 60 min	Hops	15
1.00 oz	Saaz [2.4%] - Boil 10 min	Hops	16
5.00 tsp	Yeast Nutrient (Boil 5 min)	Misc	17
0.75 oz	Coriander Seed (Boil 5 min)	Misc	18
0.50 oz	Orange Peel, Bitter (Boil 5 min)	Misc	19
0.50 oz	Orange Peel, Sweet (Boil 5 min)	Misc	20
0.25 oz	Chamomile Flowers (Boil 5 min)	Misc	21
1.0 pkgs	Belgian Wit-Style (Lallemand #)	Yeast	22

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