belgian wit recipe

http://pintofnoreturn.com/viewtopic.php?f=9&t=35

Garrison Witbier 

Type: All Grain
Date: 2/23/2010 
Batch Size: 11.00 gal

Ingredients

Amount Item Type % or IBU 
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 % 
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 % 
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 % 
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 % 
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 % 
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 % 
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU 
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc 
2.00 gm Chamomile (Boil 5.0 min) Misc 
22.00 gm Coriander Seed (Boil 5.0 min) Misc 
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat 


Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG 
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG 
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 % 
Bitterness: 19.6 IBU Calories: 226 cal/pint 
Est Color: 3.4 SRM Color: Color 

Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb 

Name Description Step Temp Step Time 
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min 
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min 
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min 

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4