Other Ingredients Used In Witbier Recipes

Name	Recipes	Avg. Usage	Usage Range
Coriander Seed	499	27%	0% - 100%
Gypsum	349	9%	0% - 100%
Bitter Orange Peel	215	31%	0% - 100%
Sweet Orange Peel	199	36%	0% - 100%
Calcium Chloride (dihydrate)	188	9%	0% - 92%
Lactic acid	184	64%	0% - 100%
Epsom Salt	156	5%	0% - 100%
Orange Zest	114	42%	0% - 100%
Whirlfloc	112	48%	0% - 100%
Calcium Chloride (anhydrous)	104	11%	0% - 100%
Irish Moss	96	42%	0% - 100%
Phosphoric acid	58	69%	0% - 100%
Table Salt	52	3%	0% - 44%
Calcium Chloride (dihydrate)	51	8%	0% - 53%
Baking Soda	50	4%	0% - 34%
Chalk	38	5%	0% - 49%
Yeast Nutrient	38	34%	0% - 100%
Grains of paradise	31	14%	0% - 73%
Wyeast - Beer Nutrient	30	36%	0% - 100%
Magnesium Chloride	25	5%	0% - 50%
Citric acid	25	22%	0% - 100%
Lemon peel	15	29%	0% - 98%
Lemon Zest	14	47%	0% - 100%
Grapefruit Peel	14	24%	1% - 99%
Lime Zest	10	28%	1% - 80%
Campden Tablets	10	45%	0% - 100%
Five Star Chemicals - 5.2 pH Stabilizer	7	52%	1% - 96%
Nutmeg	6	6%	0% - 19%
Clove	6	43%	2% - 100%
Cinnamon stick	6	53%	9% - 91%
Acetic acid	5	42%	11% - 100%
Slaked Lime	4	1%	0% - 3%
Ascorbic Acid	4	36%	0% - 96%
Tartaric acid	4	7%	0% - 21%
Lemongrass	4	48%	14% - 75%
Hibiscus	4	23%	0% - 100%
White Labs - Clarity Ferm WLN4000	4	53%	14% - 86%
Canning Salt	3	0%	0% - 0%
Servomyces	3	5%	0% - 15%
Ginger	3	13%	0% - 33%
Fermcap	3	26%	1% - 76%
BSG - Fermax Yeast Nutrient	3	25%	0% - 44%
Vanilla Bean	3	29%	15% - 50%
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%
Diammonium Phosphate (DAP)	2	20%	9% - 31%
White Labs - Ultra-Ferm WLN4100	2	98%	97% - 98%
Allspice	2	19%	6% - 31%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	2	41%	38% - 43%