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-   -   Blue Moon Clone (http://www.homebrewtalk.com/f12/blue-moon-clone-65328/)

nilo 11-18-2010 03:48 AM

2 Attachment(s)
Quote:
Originally Posted by nilo View Post
Wayne, from what we know of blue moon today by tasting it, how much you think the recipe have changed thru the years?
I'm asking that because the beer I taste today seems to have a darker color and more thickness that most recipes call for.
I have the recipe below fermenting right now and wondering what you think of it.

5gal batch
4# Briess 2 row
4# Flaked wheat
2# Briess white wheat malt
1/2# Carapils
1/4# Crystal 40L
1# Flaked oats
1# Rice hulls

Boil:
1oz Hallertauer for 60min
1/2oz coriander for 10min
2 chamomile tea begs for 10min

Fresh orange peel from 1 orange infused in vodka and into primary

Eff%=70, mashed at 158F.
Dry yeast S04 at 65F

OG=1.051
FG=1.015
ABV%=4.7
SRM=6
IBU=14

The taste and smell from fermenter are just fantastic :-)
Hey, just wanted to give some feedback, with pics, of what came out from my recipe.
Here are some basic observations after just 2 weeks bottle conditioned:

1)The color of the clone is petty much "right on the money". I wouldn't change a thing;
2)The mouth feel seems a little thinner than the real, perhaps a little more oats, like 1/2lb more would do it;
3)Clone tastes a little stronger on the coriander. I used 1/2oz for 5gals batch, so probably 1/4 to 3/8oz would do it
4)The clone has a bit more carbonation. Used 1 cup corn sugar to prime 5gal batch. 3/4cup would probably be better;
5) My wife actually liked better the clone, so I'm sticking to this recipe, just will apply the above changes.

Here are the pics, please vote what you think is the clone and which is the real Blue Moon? Anyone?

nilo 11-18-2010 03:48 AM

2 Attachment(s)
Quote:
Originally Posted by nilo View Post
Wayne, from what we know of blue moon today by tasting it, how much you think the recipe have changed thru the years?
I'm asking that because the beer I taste today seems to have a darker color and more thickness that most recipes call for.
I have the recipe below fermenting right now and wondering what you think of it.

5gal batch
4# Briess 2 row
4# Flaked wheat
2# Briess white wheat malt
1/2# Carapils
1/4# Crystal 40L
1# Flaked oats
1# Rice hulls

Boil:
1oz Hallertauer for 60min
1/2oz coriander for 10min
2 chamomile tea begs for 10min

Fresh orange peel from 1 orange infused in vodka and into primary

Eff%=70, mashed at 158F.
Dry yeast S04 at 65F

OG=1.051
FG=1.015
ABV%=4.7
SRM=6
IBU=14

The taste and smell from fermenter are just fantastic :-)
Hey, just wanted to give some feedback, with pics, of what came out from my recipe.
Here are some basic observations after just 2 weeks bottle conditioned:

1)The color of the clone is petty much "right on the money". I wouldn't change a thing;
2)The mouth feel seems a little thinner than the real, perhaps a little more oats, like 1/2lb more would do it;
3)Clone tastes a little stronger on the coriander. I used 1/2oz for 5gals batch, so probably 1/4 to 3/8oz would do it
4)The clone has a bit more carbonation. Used 1 cup corn sugar to prime 5gal batch. 3/4cup would probably be better;
5) My wife actually liked better the clone, so I'm sticking to this recipe, just will apply the above changes.

Here are the pics, please vote what you think is the clone and which is the real Blue Moon? Anyone?

nilo 12-07-2010 04:17 AM

2 Attachment(s)

I don't think the wheat flakes added anything that makes me want to keep it on the grain bill. The real Blue Moon was much thicker than the clone, so I'm brewing a batch and going hard on the oat flakes, 2 full pounds of it.
Most people that tried the clone noticed that it had orange, but I think it was less than the real, so I'm using now 3 oranges, carefully removing the skin without taking any of the while layer underneath, to avoid the bitter after taste.
I'll also use half the coriander, just 1/4oz. The original 1/2oz was definitely too much.

Ekjohns, you were right, the clone is at the left.


nilo 12-07-2010 04:17 AM

2 Attachment(s)

I don't think the wheat flakes added anything that makes me want to keep it on the grain bill. The real Blue Moon was much thicker than the clone, so I'm brewing a batch and going hard on the oat flakes, 2 full pounds of it.
Most people that tried the clone noticed that it had orange, but I think it was less than the real, so I'm using now 3 oranges, carefully removing the skin without taking any of the while layer underneath, to avoid the bitter after taste.
I'll also use half the coriander, just 1/4oz. The original 1/2oz was definitely too much.

Ekjohns, you were right, the clone is at the left.


midfielder5 01-31-2011 07:54 PM

2 Attachment(s)

Here are a few pics of my brew-- I did it just as Wayne said (except I used fresh zest; see my post above).

It was perfect!!


midfielder5 01-31-2011 07:54 PM

2 Attachment(s)

Here are a few pics of my brew-- I did it just as Wayne said (except I used fresh zest; see my post above).

It was perfect!!


nilo 02-08-2011 06:22 PM

2 Attachment(s)

Here's how it looks right now, nice krausen, going strong.
Look the huge trub on the bottom from the oats
Hope it compacts further after fermentation is done so I can get the beer out without that.


nilo 02-08-2011 06:22 PM

2 Attachment(s)

Here's how it looks right now, nice krausen, going strong.
Look the huge trub on the bottom from the oats
Hope it compacts further after fermentation is done so I can get the beer out without that.


nilo 02-16-2011 08:40 PM

1 Attachment(s)

Adding to my experience with boiling 1/2lb of oats.
I just bottled that batch and although the fermenter was full of a slimy trub when fermenting, after fermentation resumed it compacted and I was able to rack the beer off and bottle without much problem (pic below).
And it didn't taste too thick at that point (65F).
I'll have to wait after bottle conditioning, cool it and try it again before I can make my final assessment.


nilo 03-12-2011 12:42 AM

5 Attachment(s)

Here's my 3rd attempt.

4.5# wheat malt
5# 2row >>>>> CORRECTED AT 6/6/11 TO SHOW CORRECT AMOUNT OF 2 ROW MALT USED. IT WAS SHOWING 4 POUNDS BEFORE.
2# crystal 10L
1/2# carapils
1/2# flaked oats boiled for 1h
1oz hallertauer for 60min
1/4oz coriander for 10min
1/2oz sweet orange peel for 10min
1/2oz bitter orange peel for 10min
Mashed at 157F, fermented at 66F with S04

OG=1.051
FG=1.011
ABV=5.2%
IBU=13
SRM=7

Comments: I got some phenolic taste, just a little, could be the boiled oats?
Boiling oats did increase thickness/body to something very close to the real BM.
If I had to change anything to this recipe, it would be the oats, perhaps 1/2# boiled for only 10min.

Here's how it looks like and a test I did, not sure if means anything, but knocked as much CO2 as possible out of each beer and tested gravity. Look what I got.



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