- Recipe - BeerSmith Cloud

Worts Winter Wit (for BearMoose with MRWA water)

Batch Size: 32.00 gal	Style: Witbier (24A)
Boil Size: 34.60 gal	Style Guide: BJCP 2015
Color: 19.5 SRM	Equipment: All Grain - Standard Stainless
Bitterness: 11.0 IBUs	Boil Time: 60 min
Est OG: 1.071 (17.4° P)	Mash Profile: Two Step Mash (with Ferulic Acid rest)
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Two Stage
ABV: 7.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.00 g	Calcium Chloride (Mash 60 min)	Misc	1
9.90 ml	Lactic Acid (Mash 60 min)	Misc	2
23 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3
5 lbs 6.40 oz	Munich Malt (9.0 SRM)	Grain	4
1 lbs 9.60 oz	Aromatic Malt (26.0 SRM)	Grain	5
1 lbs 9.60 oz	Victory Malt (25.0 SRM)	Grain	6
1 lbs 6.00 oz	MIdnight Wheat (550.0 SRM)	Grain	7
1 lbs	Carafa II (412.0 SRM)	Grain	8
18 lbs	White Wheat Malt (2.4 SRM)	Grain	9
1.65 ml	Lactic Acid (Sparge 60 min)	Misc	10
3.00 oz	Goldings [6.4%] - Boil 60 min	Hops	11
9.50 g	Calcium Chloride (Boil 60 min)	Misc	12
10.00 oz	Orange Peel, Sweet (Boil 5 min)	Misc	13
2.50 oz	Orange Peel, Bitter (Boil 5 min)	Misc	14
32.00 g	Coriander Seed (Indian) ground very fine - Steeped 20 min @ 164 (Boil 0 min)	Misc	15
8.00 oz	Saphir (164F stand for 20 min) [3.5%] - Steep 20 min	Hops	16
4.00 oz	Hallertauer Mittelfrueh (164F stand for 20 min) [2.5%] - Steep 20 min	Hops	17
6.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	18