Anyone have a extract recipe for Blue moon clone?

xpoc454 · 01-03-2006, 09:32 PM

ANyone have a extract recipe for blue moon they have tried?

Is this the closest I can get to it with Brewer's best kits?
http://www.homebrewit.com/aisle/2025
The WEIZENBIER kit?

Thanks for the advice.

**DesertBrew** · 01-03-2006, 09:53 PM

Look for a Belgium Wit kit; not German. You're looking for something that uses orange peel and coriander in it. Also, you have to use a liquid yeast strain for this style of beer; not a dry yeast. Such as White Labs Belgium Wit (WLP400) or the Wyeast equivalent.

Be warned however it will not taste like Blue Moon; but will be more in line with what it is supposed to taste like. Blue Moon has been "americanized" for the populous. BTW, I like Blue Moon as well so not a dig, I just can't "clone" it. Go to a place where you can actually purchase a true Belgium Wit to get a hint of what yours hopefully will taste like. I wasn't sure if my batch hit any mark until a local brew pub happened to have some on tap of which after I tried their's, I was proud as hell with mine

anthrobe · 01-03-2006, 11:29 PM

I made a american Heffeweizen and added sweet orange peel, bitter orange peel, and coriander. It came out pretty close but not quite there. It was a excellent beer to drink though

xpoc454 · 01-04-2006, 12:37 AM

So the one I was looking at was a german wheat beeR?
What kinda taste do they have?

wild · 01-04-2006, 09:37 AM

Here's the recipe for:

Blue Moon Ale Clone

5 lbs. Extra Light DME
2½ lbs. Orange Blossom Honey
1 oz. Hallertauer pellet hops (4½% - boil 45 minutes)
½ oz. Hallertauer whole hops (2.4% - steep 10 minutes)
1 oz. Coriander Seed (crushed - ½ boil 10 min, ½ steep 10 minutes)
1 oz. Orange Peel (zested fresh and dried, steep 10 minutes)
500 ml Wyeast #1214 Belgian Abbey yeast starter

Specifics:
Recipe type: Extract
Batch Size: 5 Gallons
SG: 1.059
FG: 1.010
Time in Boil: 45 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 9 days

Good luck,
Wild

xpoc454 · 01-04-2006, 02:43 PM

Couple questions.

The pelleted hops I put in the entire 45 min boil?

The whole hops I put in a bag and steep the last 10 mins and than pull it out?

With the seed, I put half in the pot the last 10 mins and the other half in the bag steeping for the last 10 mins?

Do I put the peel in the bag also the last 10 mins?

thanks

wild · 01-06-2006, 09:11 AM

I could have sworn that I posted to this yesterday. Sorry for the late reply.

Quote:

Originally Posted by xpoc454

Couple questions.

The pelleted hops I put in the entire 45 min boil?

Yes. For the entire boil.

Quote:

Originally Posted by xpoc454

The whole hops I put in a bag and steep the last 10 mins and than pull it out?

Steep for 10 minutes after knockout.

Quote:

Originally Posted by xpoc454

With the seed, I put half in the pot the last 10 mins and the other half in the bag steeping for the last 10 mins?

First half for the last 10 minutes of the boil.
Last half steep for 10 minutes after knockout.

Quote:

Originally Posted by xpoc454

Do I put the peel in the bag also the last 10 mins?

Steep for 10 minutes after knockout.

Knockout=Flameout, turning off the burner after boil is complete.
Hope that helps.
Good luck,
Wild

MNBugeater · 01-25-2006, 12:12 AM

The recipe above has 1oz at 4.5 and 1/2 oz at 2.4. Doesnt that come out to 5.7 AAU? Isnt that a little low for a Witbeer? I thought it should be in the 15-25 range ?

Am I missing something?

Thanks

MNBugeater

wild · 01-25-2006, 09:29 AM

Quote:

Originally Posted by MNBugeater

The recipe above has 1oz at 4.5 and 1/2 oz at 2.4. Doesnt that come out to 5.7 AAU? Isnt that a little low for a Witbeer? I thought it should be in the 15-25 range ?

Am I missing something?

Thanks

MNBugeater

Actually the IBU is set to be 10 – 20 per BJCP. I think you’re getting the calculation for AAU (Alpha Acid Unit) confused with the calculation for IBU (International Bitterness Unit). Take a look at Figuring Bitterness for easy calculations. Hope that helps.

Wild

myownbrew · 01-26-2006, 04:24 AM

OG 1.050
FG1.012
%ALC 4.0
IBUS 24
color srm 4

Descriptions: A northwest rendition of a begiam white beer

6.6 pounds of Coopers Wheat Malt Extract
1 pound of clear belgiam candi sugar
.5 ounces of bitter orange peel (2 min)
.5 ounces of tettnanger hops (10 min)
2 ounces of styrian golding hops (30min)
.75 ounces of corriander seed (2 min)
1 pkg of white labs wit yeast
0.75 cups of corn sugar (priming)

Instruction

1) bring three gallons of water to boil for 5 minutes. This will precipitate out any chlorine in the water. Remove from heat.
2) Mix in Coopers Light malt extract, reapply heat, bring to a gentle boil.
3) Add Styrian Golding hops and boil for 30 minutes
4) With 10 minutes remaining in the boil, add tettnanger hopsand candi sugar. With 2 min remaining in the boil add orange peel and coraiander seed (crushed).
5) After boil, agressively cool to room temparature and add yeast.
6) Ferment at 68-75 F