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Old 03-18-2007, 01:45 AM   #1
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Default Multiple - Blue Balls Belgian Wit (Blue Moon Clone)

Recipe Type: All Grain
Yeast: White Labs400
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.038
Final Gravity: 1.007
IBU: 17
Boiling Time (Minutes): 70
Color: 4.4 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 5

Recipe: Belgian Wit
Brewer: BierMuncher
Style: Witbier
TYPE: All Grain
Taste: (47.0) Awesome taste. Add a slice of orange and people will be asking how you bought a keg of Blue Moon.Distinctive, light wheat beer with a hint of spice. The head is very white and lasts a long time. This is a light, spicy session ale. Perfect for the summer.

Recipe Specifications
--------------------------
Batch Size: 5.20 gal
Boil Size: 6.50 gal
Estimated OG: 1.038 SG
Estimated Color: 4.4 SRM
belgian_wit_color.jpg
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
Mash Out Add 3.00 gal of water at 196.6 F 168.0 F 10 min
belgian_wit_ratio.jpg

belgian_wit_1.jpg

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Last edited by BierMuncher; 05-16-2007 at 09:14 PM.
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Old 03-24-2007, 02:54 AM   #2
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I just got an activator pack of 3942 Belgian Wheat yeast.

I am going to brew this tomorrow with that yeast. The Wyeast brochure says "Estery, low phenol producing yeast from [a] small Belgian brewery. Apple, bubble gum and plum aromas with a dry but fruity finish."

I love fruity beers. I love wheat beers. This could be heaven.

Please tell me more about the coriander and the orange. How are they prepared ?

Thanks for sharing the recipe.

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Last edited by brewman !; 03-24-2007 at 02:56 AM.
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Old 03-24-2007, 03:19 AM   #3
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I can't help but notice that this is a wheat beer and there isn't an enzyme or protein rest. Should there be ? What would adding a rest do to the beers taste, head, efficiency, etc ?

Thanks.

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Old 04-05-2007, 08:56 PM   #4
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So I have made a hefeweizen, it is in the secondary leaving my primary empty. . .

After tasting the hefe I think it will go fast ( I have too many friends who like hefeweizen).
I had originally intended to make a lager next but I can't wait 5-7 weeks! My other options is a Kolsch, but I don't know still a cold conditioning time investment. I was thinking of getting another ale in the works first and this seems to very tasty (and looks great too).

I have been an extract+specialty brewer for 3 batches so far and am looking to graduate to partial mashing. I was hoping you could help me convert. I was going to try myslef and see what people thought, but I have no clue where to start.

Thanks.

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Old 04-05-2007, 09:07 PM   #5
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Quote:
Originally Posted by Beerrific
...this seems to very tasty (and looks great too).

I have been an extract+specialty brewer for 3 batches so far and am looking to graduate to partial mashing. I was hoping you could help me convert. I was going to try myslef and see what people thought, but I have no clue where to start.

Thanks.
This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)

1.49 oz Goldings, East Kent [5.00%] (60 min)

0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc

1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.

Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)

Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...
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Old 04-06-2007, 12:40 AM   #6
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Thanks, that is actually close to what I was thinking.

Do you think White Labs or Wyeast is better? I have always used Wyeast Activator.

I tend to buy from AHS. They sell a Blue Moon clone, I wish I knew what they included in their mini-mash kit...it is a few dollars cheaper than if buy the ingredients you listed.

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Old 04-14-2007, 12:14 PM   #7
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Sample more heffies and you will see that Blue Moon is NOT special!

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Old 04-14-2007, 03:25 PM   #8
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Quote:
Originally Posted by sailsandskates
Sample more heffies and you will see that Blue Moon is NOT special!
700 hits on this recipe in less than four weeks would say different.

Heffies? Maybe in the fall. Too much like drinking a cup-o-clove.
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Old 04-14-2007, 03:53 PM   #9
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Boiled this up yesterday thanks for the recipe muncher cant wait for a few weeks to taste it. That flaked wheat gave me a hell of time with my braid! IT increased my brew session by about an hour or two, it was alright though i think i was drunk by that point anyways.

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Old 04-14-2007, 04:29 PM   #10
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Quote:
Originally Posted by sailsandskates
Sample more heffies and you will see that Blue Moon is NOT special!

Blue moon is a pretty good beer and at a decent price, it has a very distinctive taste and you can get it [almost] anywhere.

With all the over priced crap beer out there I'd say that IS special.
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