The Monks Wit - Beer Recipe - Brewer's Friend

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The Monks Wit

196 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ronan Murphy
Calories: 196 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Sunday September 3rd 2023
1.063
1.019
5.7%
28.7
4.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,700 g Crisp Malting - Europils Malt2700 g Europils Malt 37.5 1.87 46%
2,400 g Belgian - Wheat2400 g Wheat 38 1.8 40.9%
400 g German - Acidulated Malt400 g Acidulated Malt 27 3.4 6.8%
370 g Crisp Malting - Flaked Torrified Oats370 g Flaked Torrified Oats 33 3.2 6.3%
5,870 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 21.06 50%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 7.64 50%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 10 min.
20 g Coriander Seed Spice Boil 10 min.
50 g orange peel Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Ballymore Eustace supply), Ireland
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
29 L start at 45 then after 15 mins increase to 68 for 45 mins Infusion 45 °C 45 °C 15 min
29 L Infusion 68 °C 68 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.6
Mash volume with grains 21.5
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 15.1 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 20
Total: 32.5  
Equipment Profile Used: System Default
"The Monks Wit" Witbier beer recipe by Ronan Murphy. All Grain, ABV 5.74%, IBU 28.7, SRM 4.48, Fermentables: (Europils Malt, Wheat, Acidulated Malt, Flaked Torrified Oats) Hops: (Mandarina Bavaria) Other: (Protafloc, Coriander Seed, orange peel)
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  • Public: Yup, Shared
  • Last Updated: 2023-09-03 16:23 UTC