Vixen White_240

Brewer: Ville Isotalo
Batch Size: 63.40 gal	Style: Witbier (24A)
Boil Size: 75.56 gal	Style Guide: BJCP 2015
Color: 3.6 SRM	Equipment: Vixen 240L
Bitterness: 16.2 IBUs	Boil Time: 75 min
Est OG: 1.048 (12.0° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.012 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 4.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
99.11 gal	Seinäjoki	Water	1
70.00 ml	Phosphoric Acid 75% (Mash 60 min)	Misc	2
25.38 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
19.00 g	Calcium Chloride (Mash 60 min)	Misc	4
5.34 g	Salt (Mash 60 min)	Misc	5
49 lbs 9.66 oz	Torrefied Wheat (Crisp) (2.5 SRM)	Grain	6
49 lbs 9.66 oz	Viking Pilsner Malt (2.0 SRM)	Grain	7
9 lbs 14.73 oz	Flaked Torrefied Oats (Crisp) (2.5 SRM)	Grain	8
19.45 g	Gypsum (Calcium Sulfate) (Boil 75 min)	Misc	9
14.56 g	Calcium Chloride (Boil 75 min)	Misc	10
4.09 g	Salt (Boil 75 min)	Misc	11
2.65 oz	Simcoe [13.0%] - Boil 60 min	Hops	12
2.65 oz	Simcoe [13.0%] - Boil 20 min	Hops	13
6.00 g	Protafloc (Boil 15 min)	Misc	14
100.00 g	Coriander Seed (Boil 5 min)	Misc	15
100.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	16
100.00 g	Orange Peel, Sweet (Boil 5 min)	Misc	17
11.6 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	18

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