Witbier Recipe - Norwegian Farmhouse Wit

{"RecipeId":60809,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":106057,"Name":"Norwegian Farmhouse Wit","Description":"A take on a White beer brewed with Imperial Yeast\u0027s A43 Lokie Norwegian Farmhouse yeast. This will be my maiden voyage with this yeast strain. I plan on fermenting between 85-90 degrees F to attempt to bring out more of the advertised orange citrus fruit character.","ImageUrlRoot":null,"StyleId":"24A","StyleName":"Witbier","BatchSize":5.5,"BoilSize":7.5,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1543576501620)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0519204545454546,"Fg":1.0103840909090909,"Srm":3.0115647476993179,"Ibu":19.188654297718,"BgGu":0.36957793350824752,"Abv":5.35819090909091,"Calories":172,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"47","Amt":"5","Ppg":"38","L":"1","Use":"Mash","Id":"322595","IngId":"485","Name":"Bohemian Pilsner - DE","CustomName":"","Rank":"1"},{"Per":"37","Amt":"4","Ppg":"37","L":"2","Use":"Mash","Id":"322596","IngId":"590","Name":"Wheat Malt - DE","CustomName":"","Rank":"2"},{"Per":"5","Amt":"0.5","Ppg":"37","L":"1","Use":"Mash","Id":"322613","IngId":"152","Name":"Flaked Oats - US","CustomName":"","Rank":"3"},{"Per":"5","Amt":"0.5","Ppg":"35","L":"2","Use":"Mash","Id":"322838","IngId":"96","Name":"Flaked Wheat - US","CustomName":"","Rank":"4"},{"Per":"5","Amt":"0.5","Ppg":"0","L":"0","Use":"Mash","Id":"322614","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"5"},{"Per":"2","Amt":"0.25","Ppg":"27","L":"3","Use":"Mash","Id":"322720","IngId":"474","Name":"Acidulated Malt - DE\r","CustomName":"","Rank":"6"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"11.3","Ibu":"19.188654297718","Id":"346170","IngId":"31","Name":"Sterling ","CustomName":"","Rank":"1"},{"Amt":"0.5","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"11.3","Ibu":"0","Id":"346171","IngId":"31","Name":"Sterling ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.8","Id":"90081","IngId":"3733","Name":"Imperial A43 Loki (Voss Kveik strain)","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"each","Use":"Boil","Id":"62772","IngId":"3013","Name":"Whirlfloc","CustomName":"","Rank":"1"}],"MashSteps":[{"Heat":"Direct Heat","Temp":"122","Time":"30","Id":"45323","IngId":"8","Name":"Protein Rest","CustomName":"","Rank":"1"},{"Heat":"Direct Heat","Temp":"153","Time":"60","Id":"45324","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"2"}],"Steps":[{"Id":"104538","Rank":"1","Text":"Mash in with 4 gallons of water @ a Strike Temperature of 130 degrees F. Hold for 30 minutes at 122 degrees F."},{"Id":"104539","Rank":"2","Text":"At the end of 30 min., raise the mash temperature to 153 and rest at that temperature for 60 minutes"},{"Id":"104540","Rank":"3","Text":"At the end of the 60 min. Mash, raise temperature to 168 for a mashout rest of 10 minutes."},{"Id":"104541","Rank":"4","Text":"At the end of the mashout, run wort off into Boil Kettle collecting 7.5 gallons pre-boil volume."},{"Id":"104542","Rank":"5","Text":"Boil for 90 minutes adding bittering hops at 60 minutes and Whirlfloc at 10 minutes."},{"Id":"104543","Rank":"6","Text":"Chill wort to 140 degrees and add Flameout hop addition while whirlpooling for 15 minutes."},{"Id":"104544","Rank":"7","Text":"After whirlpooling, slowly run wort off through chiller into the fermentor targeting a temperature of 85 degrees F."},{"Id":"104545","Rank":"8","Text":"Aerate wort @ 1.8 LPM for 2 minutes and pitch yeast."},{"Id":"104546","Rank":"9","Text":"Set Fermentation chamber @ 85 degrees F."},{"Id":"104547","Rank":"10","Text":"After signs that fermentation have begun, begin raising the temperature 1 degree F until a temperature of 90 degrees is reached and then hold for the remainder of fermentation."},{"Id":"104548","Rank":"11","Text":"When signs of fermentation have mostly subsided, begin lowering the temperature 5 degrees per day until 35 degrees F is reached and hold for 3 days to clear the beer."},{"Id":"104549","Rank":"12","Text":"On Day 3, add 7 ounces of liquafied Corn Sugar to a cleaned and sanitized keg."},{"Id":"104550","Rank":"13","Text":"Purge the keg of Oxygen with CO2 and run beer off into keg."},{"Id":"104551","Rank":"14","Text":"After filling the keg, cap the keg and hit it with 30 pounds of CO2 to seal."},{"Id":"104552","Rank":"15","Text":"Attach the spunding valve pre-set to 30 pounds and place in a warm spot for a couple of weeks."},{"Id":"104553","Rank":"16","Text":"Chill, tap and enjoy!"}]}