Geter Brewed Goesting Wit Bier (new monk) - Beer Recipe - Brewer's Friend

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Geter Brewed Goesting Wit Bier (new monk)

183 calories 21.1 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: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ronan Murphy
Calories: 183 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Sunday January 21st 2024
1.059
1.018
5.4%
28.1
4.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g German - Bohemian Pilsner2500 g Bohemian Pilsner 38 1.9 42%
2,500 g Crisp Malting - Torrefied Wheat2500 g Torrefied Wheat 36.8 3 42%
450 g Crisp Malting - Flaked Torrified Oats450 g Flaked Torrified Oats 33 3.2 7.6%
500 g Rice Hulls500 g Rice Hulls 0 0 8.4%
5,950 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 28.08 100%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 10 min.
50 g orange peel Flavor Boil 10 min.
15 g Coriander Seed Spice 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:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.54 bar       Temp: 3 °C       CO2 Level: 2.2 g/l
 
Target Water Profile
Dublin (Ballymore Eustace supply), Ireland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 2 8 14 12 36.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L All in, no sparge Infusion 68 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.9
Mash volume with grains 21.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 14.9 L) 14.7
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: 32.6  
Equipment Profile Used: System Default
"Geter Brewed Goesting Wit Bier (new monk)" Witbier beer recipe by Ronan Murphy. All Grain, ABV 5.38%, IBU 28.08, SRM 4.93, Fermentables: (Bohemian Pilsner, Torrefied Wheat, Flaked Torrified Oats, Rice Hulls) Hops: (Styrian Goldings) Other: (Whirlfloc tablet, orange peel, Coriander Seed)
Last Updated and Sharing
 
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  • Last Updated: 2024-01-21 13:07 UTC