Jason's Blood Orange Hefeweizen

Brewer: Jason Cary
Batch Size: 5.30 gal	Style: Weizen/Weissbier (15A)
Boil Size: 6.27 gal	Style Guide: BJCP 2008
Color: 6.6 SRM	Equipment: Clawhammer 10 Gal BIAB Kettle (120v current)
Bitterness: 93.6 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.5° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Primary fermentation only
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.08 gal	RO Water	Water	1
2.33 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
0.33 g	Salt (Mash 60 min)	Misc	3
1.83 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
2.91 g	Calcium Chloride (Mash 60 min)	Misc	5
0.00 g	Baking Soda (Mash 60 min)	Misc	6
5 lbs 16.00 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	7
4 lbs 15.99 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	8
0.56 oz	Cryo - Citra [25.0%] - Boil 60 min	Hops	9
0.56 oz	Cryo - Mosaic [22.0%] - Boil 20 min	Hops	10
0.56 oz	Cryo - Citra [25.0%] - Boil 10 min	Hops	11
1.0 pkgs	Berliner Weisse Blend (White Labs #WLP630)	Yeast	12
1.45 gal	Blood Orange [Bottling] (3.0 SRM)	Juice	13

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