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Old 01-17-2013, 03:48 PM   #721
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Updated Blue Moon Clone recipe
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Old 01-17-2013, 04:55 PM   #722
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I think the yeast strain used has also a lot to do with how opaque and thin the beer will be. S05 as an example will turn much more opaque than S04 (from my experience).
I wonder if an specific strain would be recommended for this matter. Wayne, any thoughts? Do you use S05?

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Old 01-17-2013, 05:48 PM   #723
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A less flocculent yeast would remain in suspension longer.

English yeast strains, such as S-04 and Windsor, flocculate faster, are a bit fruitier, and usually have a higher final gravity.

S-05 and the Chico/California ale strains are medium flocculent.

For a Blue Moon clone you do want to use a clean ale strain, all of which do tend to drop clear eventually.

The traditional Belgian yeasts have quite a bit of phenolics and do not flocculate as much as the cleaner strains. Added to the wheat you do tend to get a very cloudy beer.

For fun, you can try blending a couple of strains of yeast. Maybe an English strain with an American strain to try to get less flocculation and will end at a higher gravity, so you can get more mouthfeel.

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Old 01-17-2013, 05:57 PM   #724
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Would WLP320-American Hefeweizen work for this?
From my records:
"This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer."

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Old 01-17-2013, 06:36 PM   #725
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I have never used that yeast so I do not know how it will taste.

From looking at some previous posts about it, it does seem to add a fair amount of banana/clove esters to a brew. More than you would get with S-05 or S-04.

Why don't you split a batch and give it a try and report back?

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Old 01-17-2013, 06:56 PM   #726
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After a quick look through the White Labs catalog, I think WLP-008 might be a better choice. It is a clean fermenter and is rated to be a medium to low flocculating strain. It seems to finish a bit higher than WLP-001.

I have usually used NCYC1187 in the pubs I worked at after SandLot. It is a very quick fermenter and drops bright quickly. I was not so concerned with how cloudy it looked. I was more concerned with the taste.

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Old 01-18-2013, 01:01 AM   #727
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Quote:
Originally Posted by jwalker1140 View Post
It's on the first page, msg #6.
This is incorrect. Even the spreadsheet someone posted with all these variants has the original recipe wrong. Wayne linked to the updated recipe again, a few posts above. I highly suggest you start with his updated recipe. It is SPOT ON BLUE MOON. He wasn't trying to waste breath by listing the brand of malt to use either, very important. My last batch came out light because I used some other malt I had on hand.
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Old 01-18-2013, 04:08 PM   #728
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Quote:
Originally Posted by jrb03 View Post
This is incorrect. Even the spreadsheet someone posted with all these variants has the original recipe wrong. Wayne linked to the updated recipe again, a few posts above. I highly suggest you start with his updated recipe. It is SPOT ON BLUE MOON. He wasn't trying to waste breath by listing the brand of malt to use either, very important. My last batch came out light because I used some other malt I had on hand.

I think you are wrong. The "original" recipe shouldn't be called "updated recipe". Wayne has the link to the "original" in his signature which sends you to the first page of this thread and from there, one can assume post #6 and later #11 would provide most of the data. Not until page 73, the "updated" recipe shows up in his signature, unless I have misssed it through all the pages I have checked.
The "Someone" that posted the spread sheet with all recipes was me. I requested for anyone to flag any mistakes I may have made when "assuming" wayne's recipe, got no complains until now. I do think I need to correct the coriander and orange amounts, but the rest is what I could figure.
Now, has anyone brewed the "updated" recipe? If so, I can add to the spread sheet.
Also, the pool I have created that in my opinion would help a lot, has minimum feedback. Our personal opinion on whether or not we got a "SPOT ON" recipe, to me, has limited value. We all have different tastes and perceptions. Best way is to collect feedback from those who brewed and provide an easier summary, other than reading 727+ posts.
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Old 01-18-2013, 05:00 PM   #729
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I'm from Canada and had a great pint of BM 5 years ago when visiting Lake Tahoe. Always try to get it when travelling through the US. I'm going to give Wayne's updated recipe a try, but don't have access to BM up here (not that it matters if I like what I make).

I read online that Rickards White (a wheat ale with clove and coriander) is actually BM brewed in Montreal by Molsons after they merged with Coors. Anyone tried the two and know if this is true?

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Old 01-18-2013, 05:19 PM   #730
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Quote:
Originally Posted by Boegman View Post
I'm from Canada and had a great pint of BM 5 years ago when visiting Lake Tahoe. Always try to get it when travelling through the US. I'm going to give Wayne's updated recipe a try, but don't have access to BM up here (not that it matters if I like what I make).

I read online that Rickards White (a wheat ale with clove and coriander) is actually BM brewed in Montreal by Molsons after they merged with Coors. Anyone tried the two and know if this is true?
Interesting you said that because we were just discussing how a yeast with some clove/bannana profile would fit our clone.
I guess there is only one way to know, brewing it. I'll give it a try this weeked.
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