CROSSMYLOOF BREW ALL GRAIN RECIPE: Title: QuickWit Style Name: 20 min Boil & Mash Witbier Boil Time: 20 min Batch Size: 23 litres (fermenter volume) Boil Size: 24.2 litres Efficiency: 67% (brew house) STATS: Original Gravity: 1.052 Final Gravity: 1.01 ABV (standard): 5.5% IBU (tinseth): 11.6 SRM (morey): 4.65 FERMENTABLES: 2 kg - Wheat (44.4%) 2 kg - Pale Ale (44.4%) 200g - Torrified Wheat (4.4%) 100 g - Caramalt (2.2%) 200 g - Flaked Oats (4.4%) HOPS (INCLUDED): Northern Brewer, 16g Boil for 20 Mins Challenger, 5g Boil for 20 Mins Jarrylo, 25g Dry Hop for 5 Days MASH GUIDELINES: 1) Infusion, Temp: 65 C, Time: 20 min, Amount: 15.4 L, Strike Water Temp 71c 2) Sparge at 76c until boil size achieved. Starting Mash Thickness: 3 L/kg OTHER INGREDIENTS (OPTIONAL): 0.5 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil YEAST: CML - GRETEL Starter: No Form: Dry Attenuation (avg): 75-80% Flocculation: Low Fermentation Temp: 21-24 C