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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Blue Moon Clone
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Old 02-08-2011, 02:08 AM   #241
nilo
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My previous attemp was this:
4.5# white wheat malt
4.5# 2 row
1# crystal 10L
1/4# crystal 40L
2# Flaked oats (Mashed)
1/2# rice hulls

It came out very nice, color was a match to the original. Too thin though.
I now tried to use only one crystal malt, for color and some residual stweetness.
Removed the rice hulls, added some carapils for head improvement and boiled some oats instead of mashing it.
Same yeast than before.

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Old 02-08-2011, 05:22 PM   #242
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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.

dsc06990.jpg   dsc06992.jpg  
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Old 02-10-2011, 04:22 AM   #243
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Default Solution???

I happened to stumble across a recipe that has
Everything except water amounts.

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Old 02-10-2011, 04:29 AM   #244
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Umm....what?

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Old 02-10-2011, 03:01 PM   #245
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One's water volume needs depend on your system/ process [equipment loss, space under your false bottom, boil-off rate, grain absorption, whether you want extra wort to freeze for starters, etc.]
Just punch it into beersmith or something & it will calc it for you.

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Old 02-10-2011, 03:31 PM   #246
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Scheele11 care to post the recipe?

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Old 02-13-2011, 10:44 PM   #247
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I have a few newb questions. I am wanting to brew this up in a few weeks. Are you guy just adding the orange peel and coriander to the boil and then straining it out, or are you putting it in bags like the hops? Also, are you crushing the coriander seeds or just adding them just as they come (round)?

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Old 02-13-2011, 11:01 PM   #248
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crush/ crack coriander & toss in w/ peel.

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Old 02-13-2011, 11:03 PM   #249
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if your going for the blue moon taste skip the peel and use 1/2 of orange extract

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Old 02-13-2011, 11:07 PM   #250
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The original recipe used pre-ground coriander and pre-ground dried Valencia (sweet) orange peel.

Getting the ratio of spices correct is the hardest part. It helps to have a starting point and something that can be consistently replicated as you try to dial in the recipe to suit your tastes.

I would not suggest cracking your own coriander as it would be very hard to duplicate the exact crack the next time you brewed it. Same thing with zesting your own orange peel.

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