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MONK WITBIER

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 19.81 liters
Post Boil Size: 14.05 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Monday March 13th 2023
1.050
1.011
5.1%
17.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Weyermann - Pale Ale1.6 kg Pale Ale 39 2.3 49.7%
1.35 kg Weyermann - Pale Wheat1.35 kg Pale Wheat 36 2 41.9%
0.27 kg Briess - Brewers Oat Flakes / Flaked oats0.27 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 8.4%
3.22 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16.50 g Artisan - Saaz (US)16.5 g Saaz (US) Hops Pellet 3.7 Boil 70 min 13.49 62.3%
10 g BSG - Hallertauer Blanc10 g Hallertauer Blanc Hops Pellet 10 Whirlpool 10 min 3.57 37.7%
26.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Bitter Orange Peel Flavor Boil 10 min.
15 g Coriander Seed Spice Boil 10 min.
8 g chamomile Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 97.4 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.3 L Infusion 70 °C 75 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.8
Mash volume with grains 13.9
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 12.2 L) 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 19.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 14
Total: 23.9  
Equipment Profile Used: System Default
"MONK WITBIER" Witbier beer recipe by Brewer #388531. All Grain, ABV 5.11%, IBU 17.07, SRM 4, Fermentables: (Pale Ale, Pale Wheat, Brewers Oat Flakes / Flaked oats) Hops: (Saaz (US), Hallertauer Blanc) Other: (Bitter Orange Peel, Coriander Seed, chamomile)
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  • Last Updated: 2023-07-21 16:26 UTC