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Wit

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Wit	Brewer: Chefdementia	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 6.5 gal.	Boil Length: 75 min.	Target Volume: 5.1 gal.
Style	Name: Witbier	Category: Belgian and French Ale - 16A	Type: Wheat
Notes	OG 1.052 FG 1.009

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American 2-row Pale	5 lbs.	2 °L	1.037	1.027	56%
Belgian Pilsner 2-Row	3 lbs.	2 °L	1.036	1.016	33%
Flaked Oats	1 lbs.	3 °L	1.032	1.005	11%
Total	9 lbs.	4 SRM		1.048

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Hallertau Germany (Germany)	1 oz.	5.25	Boil	60 min.	Pellet	23
Hallertau Germany (Germany)	1 oz.	5.25	Boil	10 min.	Pellet	12
Total	2.00 oz.					35

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Belgian Witbier 3944	74	Medium	60 °F	75 °F

Miscs Add

Misc	Type	Amount	Use	Time
Orange Peel, Bitter	Flavor	1 oz.	Boil	5 min.
Irish Moss	Fining	0.3 oz.	Boil	10 min.
Coriander Seed	Spice	1 oz.	Boil	5 min.

Mash Information edit

Details	Name: Wit	Brewer: Chefdementia	Brew Date:
	Boil Volume: 6.5 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	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	3.38 gal.	168.6 °F	1.50
Total		1 hour		3.38 gal. (runoff: 2.03 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	3.38 gal.	168.6 °F
Total	1 hour		3.38 gal.

Type

all-grain

OG

1.048

style
1.044 - 1.052

FG

1.012

style
1.008 - 1.012

Color

4 SRM

style
2 - 4

IBU

35

style
10 - 20

ABV

4.7%

style
4.5 - 5.5

Cal.

158

per 12oz.