Pale Monk Witbier - Beer Recipe - Brewer's Friend

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Pale Monk Witbier

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 66% (brew house)
Source: MJ
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Friday August 18th 2017
1.049
1.014
4.6%
12.4
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg New Zealand - Pilsner Malt2.7 kg Pilsner Malt 37.3 1.93 46%
2.40 kg New Zealand - Wheat Malt2.4 kg Wheat Malt 35.4 2.13 40.9%
400 g New Zealand - Sour Grapes Malt400 g Sour Grapes Malt 34 2.03 6.8%
370 g New Zealand - Rolled Oats370 g Rolled Oats 12.4 1.4 6.3%
5.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Pacific Jade8 g Pacific Jade Hops Pellet 13 Boil 60 min 12.38 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Coriander Herb Mash 5 min.
1.20 g Chamomile Herb Mash 5 min.
50 g Orange Peel Herb Mash 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Melbourne (Richmond), Victoria, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 4 8 2 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.3 L Stage 1 Temperature -- 50 °C 45 min
Stage 2 - start timer @ 68 Temperature -- 68 °C 75 min
MASH OUT Temperature -- 75 °C 10 min
14.8 L HIT TEMP! Sparge -- 75 °C --
Starting Mash Thickness: 4.54 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 26.6
Mash volume with grains 30.5
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 11.7 L) 7.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 23
Going into fermentor 23
Total: 33.8  
Equipment Profile Used: System Default
"Pale Monk Witbier" Weissbier beer recipe by MJ. All Grain, ABV 4.61%, IBU 12.38, SRM 4.01, Fermentables: (Pilsner Malt, Wheat Malt, Sour Grapes Malt, Rolled Oats) Hops: (Pacific Jade) Other: (Coriander, Chamomile, Orange Peel)
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  • Last Updated: 2017-08-18 08:55 UTC