Pierre's Honey Ginger Lime Orange Wit (3.0)

Brewer: Pierre Tremblay
Batch Size: 10.50 gal	Style: Witbier (16A)
Boil Size: 13.21 gal	Style Guide: BJCP 2008
Color: 4.1 SRM	Equipment: Castleburg Brewery - 15 gallon Megapot Brewstand (10 Gal/37.8 L) - All Grain
Bitterness: 21.7 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.6° P)	Mash Profile: Castleburg Brewery Temperature Mash, 1 Step, Light Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.90 gal	Castleburg Brewery - Pierre's Honey Ginger Lime Wit	Water	1
9.20 g	Calcium Chloride (Mash 60 min)	Misc	2
7.35 g	Potassium Metabisulfite (Mash 0 min)	Misc	3
1.30 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
0.80 g	Chalk (Mash 60 min)	Misc	6
0.60 g	Baking Soda (Mash 60 min)	Misc	7
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	8
5 lbs 8.02 oz	White Wheat Malt (2.4 SRM)	Grain	9
2 lbs 12.01 oz	Wheat, Flaked (1.6 SRM)	Grain	10
1 lbs 0.01 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	11
8.00 oz	Acid Malt (3.0 SRM)	Grain	12
2.00 oz	Honey Malt (25.0 SRM)	Grain	13
1.88 oz	Saaz [4.0%] - Boil 60 min	Hops	14
5.25 g	Irish Moss (Boil 15 min)	Misc	15
1.88 oz	Saaz [4.0%] - Boil 15 min	Hops	16
4.62 g	Yeast Nutrient Blend (Wyeast) (Boil 15 min)	Misc	17
5.25 oz	Ginger Root (Boil 5 min)	Misc	18
1.74 oz	Coriander Seed (Boil 5 min)	Misc	19
1.74 oz	Lime Zest (Boil 5 min)	Misc	20
1.74 oz	Orange Peel, Sweet (Boil 5 min)	Misc	21
1.0 pkgs	Hefeweizen I (RVA Yeast Labs #RVA 401)	Yeast	22
1.0 pkgs	Saison I (RVA Yeast Labs #RVA 261)	Yeast	23

1.75 oz. of lime zest = 8 limes

BeerSmith™ Recipes and Web Editor