Recipe Type: Extract
Yeast: WLP550
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 6
Original Gravity: 1.051
Final Gravity: 1.010
IBU: 14.6
Boiling Time (Minutes): 60
Color: Brown
Primary Fermentation (# of Days & Temp): 7 days @ 70 deg
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 14 Days @ 70 deg
Tasting Notes: n/a

My "Wit Blu Moon" Blue Moon Clone.

Split Boil (sounds painfull)

Ingredients:
3 Gal water
6 lb Northwestern Wiezen LME
1 oz Hallertauer
1 oz Crystal
1 oz Coriander Seed
1 oz Sweet Orange Peel
1 lb Amber Candy Sugar, or Belgian Candy Sugar
Belgian Ale Yeast
10 Lbs Ice or do 5 or 6 gal boil with a chiller. (I use Ice because I dont have a chiller.)


1 lb Candy Sugar, LME and 1/2 oz Hallertaur@ 60 Min.
1/2 oz Hallertaur @ 45 Min.
1/2 oz Crystal, 1 oz crushed coriander, 1 oz sweet orange peel @ 30 Min.
1/2 oz crystal @ 5 Min.

Pour on Ice in primary thru strainer to remove large chunks of orange peel and coriander. Stir to disolve Ice. Your temp sould be around 60 to 65 deg then pitch yeast.

I think one week primary at 70 deg, two weeks secondary at 70 deg and keg one week, or bottle with priming sugar two weeks.

This is in my primary now it sounds like a good recipie. Ill let you know how it turns out or give it a shot and you let me know. If you have any suggestions questions or comments please let me know.