How To Make Blue Moon Belgian Witbier WITHOUT Orange Peel!

Using WHC's Mango Madness yeast on my tried and tested recipe, with the Grainfather G40, instead of bitter orange peel and traditional Belgian yeast to create my Blue Dragon! 🐉 Recipe and all links below: Join this channel to get access to perks:    / @homebrewgriffo   Grainfather G40 74.4% efficiency Batch Volume: 21 L Boil Time: 60 min Mash Water: 17.86 L Sparge Water: 13.49 L Total Water: 31.35 L Boil Volume: 28.1 L Pre-Boil Gravity: 1.038 Vitals Original Gravity: 1.045 Final Gravity (Adv): 1.008 IBU (Tinseth): 11 BU/GU: 0.25 Colour: 5.5 EBC Mash Temperature — 65 °C — 60 min Malts (4.06 kg) 2.03 kg (48.1%) — Bairds Pilsner/Lager Malt — Grain — 3 EBC 2.03 kg (48.1%) — Wheat Malt — Grain — 3.9 EBC Other (160 g) 160 g (3.8%) — Briess Rice Hulls — Adjunct — 0 EBC Hops (30.4 g) 15.3 g (8 IBU) — Hallertauer Mittelfrueh 4% — First Wort 15.1 g (3 IBU) — Hallertauer Mittelfrueh 4% — Boil — 15 min Miscs 3.108 g — Calcium Chloride (CaCl2) — Mash 1.008 g — Chalk (CaCO3) — Mash 0.756 g — Epsom Salt (MgSO4) — Mash 0.84 g — Gypsum (CaSO4) — Mash 5.04 ml — Lactic Acid 80% — Mash 50 g — Coriander Seed — Boil — 5 min Yeast 1 pkg — WHC Lab Mango Madness Thermotolerant IPA 80% Fermentation Primary — 32.5 °C — 7 Thanks for watching, you can also follow me on: Instagram:   / homebrew_griffo   Iechyd da! 🍺 Link to Mango Madness - https://www.themaltmiller.co.uk/produ... All ingredients purchased from The Malt Miller @themaltmiller8438 #Grainfather #homebrew #craftbeer