Tuba

Brewer: Charlie Freestone
Batch Size: 5.50 gal	Style: Witbier (16A)
Boil Size: 4.90 gal	Style Guide: BJCP 2008
Color: 3.6 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 23.3 IBUs	Boil Time: 90 min
Est OG: 1.040 (10.0° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)	Fermentation: Ale, Single Stage
ABV: 4.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 gal	Boston, MA	Water	1
6 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
1 lbs 11.20 oz	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	3
12.00 oz	Oats, Flaked (1.0 SRM)	Grain	4
4.80 oz	White Wheat Malt (2.4 SRM)	Grain	5
4.00 oz	Munich I (Weyermann) (7.1 SRM)	Grain	6
1.00 oz	Hallertauer Hersbrucker [3.0%] - Boil 60 min	Hops	7
0.75 oz	Styrian Goldings [3.3%] - Boil 60 min	Hops	8
12.00 oz	Extra Light Dry Extract [Boil for 15 min] (4.0 SRM)	Dry Extract	9
0.50 oz	Hallertauer Hersbrucker [3.0%] - Boil 15 min	Hops	10
0.25 oz	Mosaic [11.7%] - Steep 10 min	Hops	11
2.00 g	Seeds of Paradise (Boil 0 min)	Misc	12
1.58 oz	Orange Peel, Fresh (Boil 0 min)	Misc	13
0.42 oz	Coriander Seed (Boil 0 min)	Misc	14
0.30 oz	Orange Peel, Bitter (Boil 0 min)	Misc	15
1.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	16
8.80 oz	Orange Blossom Honey (1.0 SRM)	Sugar	17

1 tea bag 1.8 oz peels

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