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Orange Core Belgian Wit

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Orange Core Belgian Wit	Brewer: test_user	Brew Date:
	IBU Formula: Tinseth	Units: standard	Private: Yes
Boil	Boil Volume: 6.5 gal.	Boil Length: 60 min.	Target Volume: 5.5 gal.
Style	Name: Witbier	Category: Belgian and French Ale - 16A	Type: Wheat
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Belgian Pilsner 2-Row	4 lbs. 8 oz.	2 °L	1.036	1.021	42%
Belgian Wheat	4 lbs. 8 oz.	2 °L	1.037	1.021	42%
Flaked Oats	1 lbs.	3 °L	1.032	1.004	9%
CaraPils	12 oz.	2 °L	1.033	1.003	7%
Total	10 lbs. 12.00 oz.	4 SRM		1.050

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Haulertau Germany (Germany)	1 oz.	5.25	Boil	60 min.	Pellet	18
Spalter (Germany)	1 oz.	4.5	Boil	15 min.	Pellet	8
Total	2.00 oz.					26

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Belgian Wheat 3942	74	Medium	64 °F	74 °F

Miscs Add

Misc	Type	Amount	Use	Time
Orange Peel, Bitter	Flavor	1 oz.	Boil	10 min.
coriander seed	Spice	0.5 oz.	Boil	10 min.

Mash Information edit

Details	Name: Orange Core Belgian Wit	Brewer: test_user	Brew Date:
	Boil Volume: 6.5 gal.	Units: standard	Thermal Loss: 0°F
	Mash Efficiency: 71%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	4.03 gal.	165.6 °F	1.50
Total		1 hour		4.03 gal. (runoff: 2.42 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	170.0 °F	4.08 gal.	170.0 °F
Total	0 min		4.08 gal.

Type

all-grain

OG

1.050

style
1.044 - 1.052

FG

1.013

style
1.008 - 1.012

Color

4 SRM

style
2 - 4

IBU

26

style
10 - 20

ABV

4.9%

style
4.5 - 5.5

Cal.

165

per 12oz.