This Belgian Wit is spot on for a Blue Moon - Page 2

brewman ! · 03-20-2007, 03:39 AM

Is this the same Blue Moon beer ? Sure sounds like it ?
http://www.homebrewtalk.com/newreply.php?do=newreply&noquote=1&p=245570

Seems like we need some oats ?
"The grain bill for Blue Moon includes malted barley, white wheat, and oats."

brewman ! · 03-24-2007, 07:33 PM

I got Begian Wheat yeast #3942. I'm brewing this tonight. Could someone PLEASE explain how the coriander and orange peel should be prepared ?

Also, I don't see any protein or enzyme rests. Should it have one ?

Thanks.

**Yuri_Rage** · 03-24-2007, 07:54 PM

I used WLP 410 (Belgian Wit II) in my White Christmas brew, and it turned out quite tasty!

If you're using dried orange peel, just toss it into the boil with 5 to 15 minutes remaining. Fresh orange peel needs to be zested first, and, as mentioned above, you'll need more of it. The coriander seeds should be crushed and added toward the end of the boil as well (perhaps at flameout). I used a clean pepper grinder attached to a cordless drill for about 2 oz of coriander in a 15 gallon brew.

brewman ! · 03-24-2007, 08:09 PM

Thanks. I'm using a fresh orange. I intend to wash it and then use a fine cheeze grater to remove the zest. Is that a good way to do it ?

I understand one doesn't want any pith, the white stuff. Is that right ?

**Yuri_Rage** · 03-24-2007, 08:39 PM

Quote:

Originally Posted by brewman !

Thanks. I'm using a fresh orange. I intend to wash it and then use a fine cheeze grater to remove the zest. Is that a good way to do it ?

I understand one doesn't want any pith, the white stuff. Is that right ?

That should work just fine. You're going to get just a bit of the pith, but you want to go as shallow as possible into it.

ColoradoXJ13 · 03-24-2007, 08:58 PM

Quote:

Originally Posted by brewman !

Also, I don't see any protein or enzyme rests. Should it have one ?

I am brewing this tomorrow with some modifications (adding 2lbs 6-row, 1 lb rolled oats, and some grapefruit zest) and was wondering this too. Anyone?

brewman ! · 03-25-2007, 03:28 AM

I just started mashing it. I'm using a rest at 122F.

Wolf · 03-25-2007, 03:35 AM

I've found that Austin Homerbrews Belgian Wit recipe is one of the best of the style I've had, homebrew or otherwise.

ColoradoXJ13 · 03-25-2007, 03:37 AM

Quote:

Originally Posted by brewman !

I just started mashing it. I'm using a rest at 122F.

Can you post up volumes/temps of strike/mash/sparge water additions when you are done...save me some time?

brewman ! · 03-25-2007, 08:15 AM

I just got done brewing this. The session went OK, but I had a yeast issue. First time using a liquid yeast and I should have started the starter a few days ago. You can read about it here. http://www.homebrewtalk.com/f12/help-yeast-emergency-25581/

I brewed a 3 gallon batch (3+ gallons into the primary, 3 gallons into the secondary.)

I did a rest at 122F for about an hour. Actually, it started at about 130F and went down to 122F as I had the lid on my cooler open. For my setup with a preheated cooler, my strike water needs to be about 8F higher than the mash in temp. I overshot that. I had company watching me brew and I wasn't paying attention to things.

I used 1.2 litres per pound of untreated water.

Then I held it at 154 for a little over an hour. I was visiting. Then I mashed out at 168 for a few minutes.

I had a SG of 1.050 from 6 pounds. I batch sparged for the first time. The first time I drained the bed stuck. Then I started draining slower and I was fine. I should have fly sparged instead.

I got the zest of the orange by using a fine cheese grater. That worked pretty good. As soon as the peel became yellowish, I moved to a fresh area so as not to go deeper. I used 1 ounce of freshly grated orange zest and it took one medium sized orange to attain that. There was enough yellow stuff (pith) left on the orange to peel it. I tried cutting the zest off and that didn't work well at all, too much pith.

I ground the coriander seeds with a morter and pestal (sp !). I used 0.5 ounces for 3 gallons. It worked OK, but it was a bit slow and the knob on the grinding thing was way too small and my hand got a cramp.

Right now I am praying that the yeast catches and the beer starts fermenting. If it doesn't catch with the liquid yeast, I'll repitch with a dry yeast.

One more thing. My LHBS didn't have flaked wheat so I had to use milled wheat.

I hope this helps someone.