Gough Whitbierlam v2 
All Grain Recipe
Submitted By: Nickvd13 (Shared)
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| Brewer: Nick | |
| Batch Size: 6.08 gal | Style: Witbier (16A) |
| Boil Size: 9.51 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: HERM System 20L - All Grain |
| Bitterness: 21.1 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 4.59 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 5 lbs 15.24 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 5 lbs 8.18 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
4 |
| 1 lbs 3.40 oz |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 8.82 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
6 |
| 1.23 oz |
Willamette [6.5%] - Boil 40 min |
Hops |
7 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
8 |
| 43.00 g |
Orange Peel, Sweet (Boil 5 min) |
Misc |
9 |
| 11.00 g |
Coriander Seed (Boil 5 min) |
Misc |
10 |
| 1.0 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
11 |
Taste Notes
Kegged 17-12-13This Recipe Has Not Been Rated
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