Recipe

5.5G Monk's Cellar Bier Blanche Clone SB

5.5G Monk's Cellar Bier Blanche Clone SB

Witbier

Type: All Grain

Date: 20 Nov 2018

Batch Size (fermenter): 5.50 gal

Brewer: PUBS

Boil Size: 7.05 gal

Asst Brewer:

Boil Time: 60 min

Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless

End of Boil Volume 6.51 gal

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 5.36 gal

Est Mash Efficiency 79.5 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.56 gal	Pilsen, Czech	Water	1	-	-
6.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
8.0 oz	Rice Hulls (0.0 SRM)	Adjunct	3	4.8 %	0.06 gal
6 lbs	Pale Ale Malt, Northwestern (Great Western) (4.0 SRM)	Grain	4	57.1 %	0.47 gal
3 lbs	Wheat - White Malt (Briess) (2.3 SRM)	Grain	5	28.6 %	0.23 gal
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	6	9.5 %	0.08 gal
0.25 oz	Mandarina Bavaria [8.50 %] - Boil 60.0 min	Hop	7	8.4 IBUs	-
0.25 oz	Mandarina Bavaria [8.50 %] - Boil 30.0 min	Hop	8	4.3 IBUs	-
0.75 oz	Orange Peel, Bitter (Boil 5.0 mins)	Spice	9	-	-
0.50 oz	Coriander Seed (Boil 5.0 mins)	Spice	10	-	-
1.0 pkg	Belgian Ale (White Labs #WLP550) [35.49 ml]	Yeast	11	-	-

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.008 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.2 %

Actual Alcohol by Vol: 4.7 %

Bitterness: 12.6 IBUs

Calories: 151.6 kcal/12oz

Est Color: 4.6 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body

Total Grain Weight: 10 lbs 8.0 oz

Sparge Water: 5.15 gal

Grain Temperature: 70.0 F

Sparge Temperature: 168.0 F

Tun Temperature: 152.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 3.41 gal of water at 163.5 F	152.0 F	60 min

Sparge Step: Fly sparge with 5.15 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.5

Pressure/Weight: 10.23 PSI

Carbonation Used: Keg with 10.23 PSI

Keg/Bottling Temperature: 36.0 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.0 F

Notes

- Trying for OG of ~ 1.050, FG of 1.010, IBUs ~12, medium body (wheat gives higher mouthfeel)
- Added some calcium chloride to mash water. Maybe add a bit more to boil kettle.
- pH of 5.0 - 5.5 (usually around 5.2)
- Grain bill is approximately 60% 2-row barley, 40% wheat
- Continental 2 row pilsner also works, but may be too light in color.
- Wheat in grain bill is 30% malted, and 10% unmalted (flaked)
- Rice hulls help lautering (from unmalted wheat becoming gummy)
- Mash at 153 F for 60 minutes (start lower, and let it creep up to target)
- Hops are not prominent (only enough to balance malt sweetness)
- Hop used is Mandarina Bavaria, added at 60 minutes and 30 minutes
- Fly sparging used at Monk’s (avoid batch sparging)
- A cloudy beer, so no point in fining agents
- Added bitter orange peel and coriander 5 minutes before end of boil.
- No candy sugar
- Boil is 60 minutes
- Whirlpool 20 minutes
- Yeast is WLP 550 (produces nice blend of phenolics – when under 70 F and esters – when over 70 F)
- Pitch correct amount of yeast (flavor is enhanced by slightly stressed yeast. Overpitching can result in bland beer)
- Start fermentation cool (65 F) for a day, then let rise slowly to around 72 F (can go as high as 77 F)
- Fermentation can be basically DONE in just a couple days
- Carbonation is about 2.5 volumes (going higher risks pouring a lot of foam)
- Don’t need to age this beer (Monk’s has served in 7-9 days!)

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