Witbier All Grain 1 38.0 45.0 60 72.0 1.046 1.011 4 17 4.6 V empatage = 24L V rinçage = 29L V ébu = 45L V final = 38L Single-infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes and whirlpool, following the hops and additions schedule. After the whirlpool, chill the wort to 66°F (19°C), pitch the yeast, and allow the temperature to free rise to 70°F (21°C). After fermentation is complete, carbonate to at least 2.6 volumes. 2 1 19.0 10 21.0 30 18.3 2.6 18.0 2 EBC Floor-Malted Bohemian Weyermann Grain 4.1 2 79.0 3 EBC Wheat Malt, Red (Rahr) Rahr Grain 2.05 3 85.0 1 EBC Wheat, Unmalted (Rahr) Rahr Grain 1.14 1 75.0 1 EBC Wheat, Flaked Grain 0.68 1 77.0 Also called Hallertauer Northern Brewers Northern Brewer 0.014 8.5 Boil 60

Pellet

Tettnang 0.028 4.5 Boil 30

Pellet

Crystal 0.057 3.5 Aroma 20

Pellet

Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Coriander Seed Spice Boil 0.05692 TRUE 10 Made from the Curacao Orange Peel, peels are green-gray in color. Orange Peel, Bitter Spice Boil 0.05692 TRUE 2 Also called Paradise Seeds or Grains of Paradise. Native to west Africa. Pepper zing with citrus notes, pine aroma. Seeds of Paradise Spice Boil 0.05692 TRUE 2 1 pk pour 20L. Or Belgian Wheat OYL-029. Pitch à 19°C Wit 0.2 FALSE

Liquid

OYL-030 Omega 75.0 V rinçage = 29L 5.4 76.0 Mash In Temperature 60 66