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.
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?
Not to nitpick, but Boegman asked for the "original" recipe and not the "updated" recipe so that's what I pointed him to. Apparently you think the German malts and English yeast listed in the "updated" recipe give you SPOT ON BLUE MOON. Cool. Me, I've brewed it with domestic 2-row, domestic white wheat malt and 1056. My impression is that that's spot on, at least as far as the malt and yeast are concerned (I'm still trying to get the spices right with my system). Regardless, I tried to answer the question Boegman asked, not the one he didn't ask.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.
This has been my experience as well. On my system, the original 50/40/10 ratio gives me what I want.My point is the 50/40/10 ratio of grain/wheat/mashed oats will get you blue moon. No need for adding different grains.
How about taste wise? Does the pilsner stand out at all? I don't pick up a pilsner taste in Blue Moon, which makes me reluctant to try it. I use Great Western 2-row which is very similar to Weyermann Bohemian Pilsner Malt (1.8-2.2L vs. 1.7-2.1L) so I'm not sure that color would be a reason for me to change. And looking closer at my notes, I do use Weyermann pale wheat malt, not a domestic wheat malt, so nothing to consider changing there.The wheyermann brand grains yielded the best results for me color wise.
I recently made two BM batches one week after another, one for a neighbor's Christmas party and one just to compare with the first and have to share with my guests that dont want my darker/hoppier beers. I have both carbed and ready to taste side by side so I will post the detailed comments after that happens.
Recipe 1
Bohemian Pilsner
Weyermann Floor Malted Bohemian Wheat
Flaked Oats - Mashed
Carafoam
Crystal 40L
Recipe 2 - (Back to the original use of Rahr Pale but with a different Wheat)
Rahr Pale Malt
Weyermann Floor Malted Bohemian Wheat
Flaked Oats - Mashed
Carafoam
Med Crystal UK 55L
Both used
1 oz Hallertauer at 60 Min
0.75 oz Ground Corriander right into brewkettle at 10 min
1 oz Valencia Orange Peel at 5 Min
60 Min Mash at 154
90 Min Boils
1056 Amer Ale Yeast at 64F for 21 days
2.7 Vols carb in kegs
My initial tastes pick the original recipe using regular 2 Row Pale Malt over the Bohemian Pilsner. Had no issues with mashing Oats. Thanks to everyone who has shared their experiences on this thread.
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?
Hi, eulipion2 - was this BIAB a 5 gallon batch? I'd like to give this a go, but for a 1-2 gallon BIAB batch.I used Wayne's recipe as a guide, adjusted for my system. Full-volume BIAB and No-Chill, 75% efficiency.
5.25 lb US 2-row
4.5 lb Weyermann Light Wheat Malt
1.0 lb Flaked Wheat
4 oz Acid Malt (for pH adjustment)
1.325 oz Hallertau (3.9%, pellet) 70 min (90 min if chilling)
1 oz Valencia Orange Peel - in cube (10-5 min if chilling)
.325 oz Fresh Ground Coriander - in cube (10-5 min if chilling)
US-05
Mash: 90 min @ 154º
Mash-out: 15 min @ 170º
Boil: 90 min
OG: 1.049
FG: 1.009
ABV: 5.3%
IBU: 16
SRM: 5.5
Hi, eulipion2 - was this BIAB a 5 gallon batch? I'd like to give this a go, but for a 1-2 gallon BIAB batch.
BTW, I usually consider it 6 gal in kettle, 5.5 gal in fermenter, 5-5.25 gal in bottle. That's just usually how it works out for me, especially if I add hops to my no-chill container.
jwalker1140 said:I'm not sure you'll get any sort of consensus as to which version would be considered the closest currently, in part due to differences in systems and taste perceptions.
For a first attempt, I can't think of a better place to start than Wayne1's posts since he actually was involved in the development of the original recipe and brewed it commercially. Focus on his posts #6, #11 and his updated version somewhere in the middle where he makes specific grain brand and spice amount recommendations. That gets some of us exactly what we want.
If your first attempt based on Wayne1's recipe falls short in some way, I would look to the work Nilo has done. He has brewed this many times, making systematic changes along the way to address issues of body, color and flavor. You can probably find good ideas for tweaks in Nilo's notes.
Good luck!
I assume he meant table spoon by "tsp", so I used unit tbsp to avoid confusion.
Going to try brewing Nilos #8 tomorrow, picked up the grains tonight.
Will try the oats in the boil method rather than the starch.
What style would be best for this recipe? 16A?
Beersmith, at 75% efficiency shows this coming in at 6.6 abv which seems too high.
Was hoping for a ABV in the high 5's
Would I be better off just making this a 6 gal batch?
I had 65% efficiency in my system, my OG was lower.
My tool shows OG=1.056 and FG=1.010 for 75% efficiency and 152F mash temp. ABV would be around 6%.
You could mash higher, say 157F and reduce your ABV to the mid 5%.
White wheat:So I have found the Bohemian Pilsner Malt to replace the Weyermann Bohemian Pils malt but can not find the Pale Wheat Malt. Does it have another name that i might not be aware of?
Thanks!
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