Other Ingredients Used In Witbier Recipes

Name	Recipes	Avg. Usage	Usage Range
Coriander Seed	458	28%	0% - 100%
Gypsum	330	9%	0% - 100%
Bitter Orange Peel	196	32%	0% - 100%
Sweet Orange Peel	185	36%	0% - 100%
Calcium Chloride (dihydrate)	178	9%	0% - 92%
Lactic acid	174	65%	0% - 100%
Epsom Salt	144	5%	0% - 100%
Orange Zest	110	41%	0% - 100%
Whirlfloc	109	49%	0% - 100%
Irish Moss	95	41%	0% - 100%
Calcium Chloride (anhydrous)	93	11%	0% - 100%
Calcium Chloride (dihydrate)	51	8%	0% - 53%
Phosphoric acid	51	69%	0% - 100%
Table Salt	50	3%	0% - 44%
Baking Soda	46	4%	0% - 34%
Yeast Nutrient	35	34%	0% - 100%
Chalk	33	3%	0% - 19%
Grains of paradise	29	14%	0% - 73%
Wyeast - Beer Nutrient	29	34%	0% - 100%
Citric acid	24	22%	0% - 100%
Magnesium Chloride	23	6%	0% - 50%
Lemon peel	15	29%	0% - 98%
Lemon Zest	14	47%	0% - 100%
Grapefruit Peel	12	25%	1% - 99%
Campden Tablets	10	45%	0% - 100%
Lime Zest	7	22%	1% - 80%
Five Star Chemicals - 5.2 pH Stabilizer	7	52%	1% - 96%
Clove	6	43%	2% - 100%
Nutmeg	5	6%	0% - 19%
Cinnamon stick	5	48%	9% - 91%
Hibiscus	4	23%	0% - 100%
White Labs - Clarity Ferm WLN4000	4	53%	14% - 86%
Tartaric acid	4	7%	0% - 21%
Acetic acid	4	49%	11% - 100%
Lemongrass	3	43%	14% - 75%
Slaked Lime	3	0%	0% - 1%
Canning Salt	3	0%	0% - 0%
Ascorbic Acid	3	48%	0% - 96%
Ginger	3	13%	0% - 33%
Fermcap	3	26%	1% - 76%
BSG - Fermax Yeast Nutrient	3	25%	0% - 44%
Coffee	2	100%	100% - 100%
BSG - Kerry Whirlfloc T	2	6%	0% - 11%
Potassium Metabisulfite	2	0%	0% - 0%
Sea salt	2	3%	2% - 4%
Servomyces	2	0%	0% - 0%
Diammonium Phosphate (DAP)	2	20%	9% - 31%
White Labs - Ultra-Ferm WLN4100	2	98%	97% - 98%
Vanilla Bean	2	19%	15% - 22%
Allspice	2	19%	6% - 31%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	2	41%	38% - 43%