HB-Barbe blanche-F

Submitted By: jham (Shared)
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Brewer: Hambroue
Batch Size: 5.55 gal	Style: Witbier (24A)
Boil Size: 7.10 gal	Style Guide: BJCP 2015
Color: 3.8 SRM	Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless
Bitterness: 15.8 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.7° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Three Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.94 gal	Distilled Water	Water	1
5.30 ml	Lactic Acid (Mash 60 min)	Misc	2
1.31 g	Calcium Chloride (Mash 60 min)	Misc	3
1.06 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
0.83 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.46 g	Salt (Mash 60 min)	Misc	6
4 lbs 13.60 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	7
3 lbs 11.97 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	8
1 lbs 12.22 oz	Wheat, Flaked (1.6 SRM)	Grain	9
8.82 oz	Oats, Flaked (1.0 SRM)	Grain	10
2.02 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.63 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
1.28 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
0.71 g	Salt (Sparge 60 min)	Misc	14
0.78 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	15
1.16 oz	Goldings, East Kent [5.0%] - Boil 5 min	Hops	16
22.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	17
1.0 pkgs	Wit (Omega #OYL-030)	Yeast	18

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