Drunk Monk - Beer Recipe - Brewer's Friend

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Drunk Monk

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Double DeeZaster
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday April 6th 2020
1.061
1.016
5.9%
21.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Franco-Belges - Pilsen Malt4 lb Pilsen Malt 39 1.7 28.6%
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 28.6%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 21.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 7.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 21.07 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Water Agt Mash 5 min.
1 oz sweet orange peel Water Agt Mash 5 min.
1 oz Bitter orange peel Water Agt Mash 1 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
4.1 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
"Drunk Monk" Witbier beer recipe by Double DeeZaster. All Grain, ABV 5.9%, IBU 21.07, SRM 4.78, Fermentables: (Pilsen Malt, White Wheat, Flaked Wheat, Flaked Oats, Carafoam, Rice Hulls) Hops: (Hallertau Hersbrucker) Other: (Coriander, sweet orange peel, Bitter orange peel)
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  • Last Updated: 2020-05-05 19:46 UTC