Gettin' Jiggy Wit It 
All Grain Recipe
Submitted By: MtnSoul (Shared)
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| Brewer: Nick Madaffer | |
| Batch Size: 12.00 gal | Style: Witbier (16A) |
| Boil Size: 14.13 gal | Style Guide: BJCP 2008 |
| Color: 3.4 SRM | Equipment: Nick's Blichmann Breweasy 10 gal |
| Bitterness: 24.5 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Blichmann BrewEasy 10 gal. |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Three Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 11 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 7 lbs 14.99 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
| 2 lbs 13.86 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 8.00 oz |
Munich (Dingemans) (5.5 SRM) |
Grain |
5 |
| 1.76 oz |
Mt. Hood [6.0%] - Boil 60 min |
Hops |
6 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 22.00 g |
Coriander Seed (Boil 5 min) |
Misc |
8 |
| 1.00 oz |
Galaxy [14.0%] - Steep 20 min |
Hops |
9 |
| 103.20 g |
Tangerine/Grapefruit Zest, Fresh 1:1 (Boil 0 min) |
Misc |
10 |
| 1.0 pkgs |
Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) |
Yeast |
11 |
| 4.40 g |
Yeast Nutrient (Primary 3 days) |
Misc |
12 |
Notes
18 gallons RO water
added
4g CaSO4
18g CaCl2
6 g MgSO4
8g NaHCO3
10% Phosphoric to pH at 12 degC to bring the full volume to 5.5
pH of First Dough-in at 122 degF 5.45 at room temp
This Recipe Has Not Been Rated
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