I just bought a big bag of Pilsner malt (Breiss). Should I sub this in for the pale? Answer quick, cause I'm running downstate to pick it up tonight! Brewing on Sunday.
First AG Wit!! I'm stoked!
First AG Wit!! I'm stoked!
This beer came out great. I was several degrees low on my mash, so this came out a little drier than I had hoped. Oh well, still tasty. The corrander is certainly coming through, but I'm not tasting the orange as much as I had hoped. Would I get more orange flavor by using fresh orange zest as opposed to the dried orange peel that I used? I did soak the dried peels in water before adding them to the boil to try and extract as much of the flavor as possible.
I switched to fresh zest. More of a PITA, but you definitely get a richer aroma.
BierMuncher - I'm brewing this one next week. My LHBS has both the T-58 and the US-o5 - would you recommend the T58?
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...
Sample more heffies and you will see that Blue Moon is NOT special!
I am planning on doing this brew and was looking at my bottle of orange peel. The ingredients list a preservative.
Obviously it has worked for others, and hasn't stopped the fermentation. My question is how? Does the boil remove the preservative, or is there just that little of an amount that it doesn't effect the yeast?
EDIT....
Ok, I found orange peel at the LHB and quit looking at just what was in my kitchen cabinet.
I went ahead and brewed this yesterday. I replaced 3lbs of the flaked wheat with:
2 lb white wheat and 1 lb of torrified wheat (cleaning out the closet).
On a different note,
Could anyone ID the film that was leftover in my tun last night? It was very thin but was on top of the grains and seemed to get poorer efficiency. It was only my second time using the cooler and was somewhat surprised. (It was actually from a Sam Adams clone ftw) It didn't happen to this brew. Good? Bad?
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
View attachment 1233
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
View attachment 1700
View attachment 1234
When you add .75 orange peel and coriander do you use zest only? or just toss a .75 oz chunk in the food processor w/ .75 of coriander seeds?
thanks! is was also wondering what the difference btw "bitter" orange and "sweet" orange is...?
im at work so i dont have the time to run through all of the replys but what is the general thoughts on its closeness to blue moon? I tried a recipe a month ago that the guy said was a perfect clone and it was not. He added 2 lemons and a grapefruit and this thing came out very tart! Thanks
I am going to brew this today.
I have all the ingredients however I haven't done any partial mashes yet.
I read the tutorial on partial mashing (Easy Partial Mash Brewing (with pics)) but I have a few questions.
1) How much water should I use to mash the wheat? I calculated it to be 0.625 gal @ 173 degF to reach the 155 degF strike temp. My calculations were simply based on the flaked wheat amount.
2) Your instructions doesnt mention sparging the flaked wheat. Is this required? If so at what vol/temperature and for how long
3) I read online that mashing wheat alone requires other grains to be added as well. Should I mash the extract with the flaked wheat, or simply add the extract at the end of the mash (ie: just before boil)?
Just want to make sure so I have enough/big pot (I only have one 23 qt pot, I believe). I think I will go buy another pot this week.
Really excited for this beer.
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