MellowToad

Recipes 

Hey folks,

I'm starting a high gravity Blue Moon clone tonight and wanted to get some feedback on my recipe before I started it. I've taken multiple Blue Moon clone recipes from the net and modified it to a heavier grain bill.

Grains:
3.0 Pounds Pilsner
4.0 Pounds 2 Row Pale Malt
5.2 Pounds Wheat
2.0 Pounds Flaked Oats
Hops:
1.0 Ounce Hallertau
Yeast:
Belgian Witbier (White Labs #400)
Other Adjuncts:
1.0 Ounce Bitter Orange Pill
.75 Ounce Coriander

Any addition or changes? Thanks much.

Josh

z987k

Recipes 

use fresh zest rather than the dried garbage at the lhbs. I've never had good results with that stuff. Also, that seems like a lot of grain for a witbier.... but you said high gravity. Also if you have the option I prefer to use white wheat over regular malted wheat.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

JMD87

Recipes 

I just brewed up a batch of Belgian Wit which is in secondary now. After doing a lot of research on this forum, I found a few people that mentioned blue moon was made by Coors, which uses California Ale Yeast. If it's not too late, drop the belgian yeast & pickup some Cali. If I had to guess, the belgian yeast would make it more of a Hoegarden (Sp?) taste rather then blue moon.

Have fun!

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Primary 1-
Primary 2-
Secondary -
Bottle Conditioning- Marzen
Drinking- Amarillo Pale,Oatmeal Stout
On Deck - Porter, Helles

z987k

Recipes 

you mean they use the cali ale in just the blue moon? Cause they sure don't use it in any of their watery brews.

Also blue moon is a ****ty example of a wit. Ok beer, but not really what I think of when I think wit. Now Hoegaarden of Alagash white are two tasty wits.

__________________
Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

RodfatherX

Recipes 

I don't know what it is but for some reason I'm real sensitive to the banana esters (as in can't stand) and in Hoegaarden, they stand out a lot to me....not so much as in a hefe, but its definitely there. Just a lil warning incase you do not like the banana flavors either.

TheDom

Recipes 

I'd second the "use fresh" comment from above, but last time I brewed a wit I used the whole peel from a tangerine. Zest is just the outside, shiny part of the peel, and I'm pretty sure that the dried stuff you get in the store is the whole peel, white part (pith?) and all.

Dig Biermuncher's Blue Balls: http://www.homebrewtalk.com/f71/blue-balls-belgian-wit-blue-moon-clone-24978/?highlight=blue+balls

I've brewed it twice, once following his recipe to the T, the other time with the tangerine peel above. Both turned out awesome!

Homercidal

Recipes 

Personally, I like Blue Moon more than Hoegardenn, but that's just me. I made a BM clone a while back that used a blegian yeast AND standard ale yeast and it was pretty tasty.

I can't imagine a high gravity Wit though...

balto charlie

Recipes 

There was an recent post from a former Coors brewer (Wayne????) when they first produced Blue moon 13 years ago. The ratio of coriander to orange peel was 3:1. He said best to use Valencia peels. He used dried peels, .33 tspn, last 5 min boil, 1.25 tspn ground corriander last 10 min boil for 5 gallons of brew. Chico ale yeast used. He also did a 90 min single infusion @ 150F, IBU 17.5 w/ Hallertauer.
PLUS:
50% 2 row pale
40% white wheat
10% Flaked oats

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Drinking bock, Pils, Oatmeal stout, Arrogant Bastard yeast 07
Conditioning: Oktoberfest, Arrogant Bastard(2 batches)yeast 02 , Pils
Secondary Lagunitas IPA(2 different batches 02 and 01 yeasts)
Primary no sparge mild
On Deck: Dogfish Raison D'etre, gluten free IPA, Russian Imperial Stout/porter(partigyle)