STYLE: Belgian And French Ale

OG RANGE: 1.044 – 1.052
FG RANGE: 1.011 – 1.013
IBU RANGE: 10 – 20
COLOR RANGE: 2 – 4

GRAINS
Gambrinus Pilsner Malt
Amount (lbs): 2.456301

US Flaked Soft Red Wheat
Amount (lbs): 2.456301

US Flaked Oats
Amount (lbs): 0.504658

US Rice Hulls
Amount (lbs): 0.223300

US Munich 10L Malt
Amount (lbs): 0.111650

MASH
Jamil’s Wheat Mash @ 15.000000 min

BOIL TIME: 90

HOPS
German Hallertauer Hersbrucker
Amount: 0.034020 @ 60
60 Min From End

YEAST
Wyeast 3944-Belgian Witbier
Attenuation: 78.257797

PRIMARY TEMP (C): 16.666666

NOTES: Others items go in last 5 minutes of the boil to help retain aromatics.

Raise temp to 72 for last 1/3rd of ferment.