Pale Orange Monk - Beer Recipe - Brewer's Friend

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Pale Orange Monk

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Thursday January 21st 2016
1.053
1.014
5.2%
16.9
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Belgian - Pilsner2.2 kg Pilsner 37 1.6 35.5%
2.50 kg Belgian - Wheat2.5 kg Wheat 38 1.8 40.3%
0.50 kg German - Abbey Malt0.5 kg Abbey Malt 33 17 8.1%
0.50 kg Belgian - Pale Ale0.5 kg Pale Ale 38 3.4 8.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.1%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 16.94 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Coriander Spice Boil 5 min.
2 g Chamomile Spice Boil 5 min.
50 g Orange Peel Spice Boil 5 min.
5 g Irish moss Other Boil 5 min.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Font Agudes Montseny(Catalunya)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 17 30 16 38 259
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 50 °C 45 min
20 L Infusion -- 68 °C 75 min
20 L Mash out Infusion -- 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 24.8
Mash volume with grains 28.9
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 15.9 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 42.1  
Equipment Profile Used: System Default
 
Notes

Ferment 7-10 days at 18°C -20°C

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  • Last Updated: 2016-01-24 09:49 UTC