hey guys i came arcoss this recipie on the forum and had a question
https://www.homebrewtalk.com/f71/austin-homebrews-blue-moon-clone-ag-30190/
Recipe Type: All Grain
Yeast: Belgian Wit, WLP400
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 3.4 SRM
Primary Fermentation (# of Days & Temp): 14
This seems to be a popular beer people like to brew and it's probably one of the best beers I've ever brewed - everyone loved it! It's AHS's recipe. I can't take any credit for it.
Ingredients
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 %
3.00 lb Wheat, Flaked (1.6 SRM) Grain 30.0 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.0 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 10.0 %
0.50 oz Cascade [6.90%] (45 min) Hops 10.0 IBU
0.50 oz Cascade [6.90%] (10 min) Hops 3.9 IBU
0.18 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.18 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.35 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Mash Profile
Name: Double Infusion, Medium Body
Mash Grain Weight: 10.00 lb
Grain Temperature: 72.0 F S
parge Temperature: 168.0 F
Sparge Water: 3.79 gal
Name Description Step Temp Step Time
Protein Rest Add 10.00 qt of water at 131.1 F 122.0 F 30 min
Saccrification Add 7.00 qt of water at 208.0 F 154.0 F 30 min
Mash Out Direct Heat to 168.0 F over 2 min 168.0 F 10 min
now i was wondering what woudl be the best way to do this as a all dme/lme
or as a Partial Mash
https://www.homebrewtalk.com/f71/austin-homebrews-blue-moon-clone-ag-30190/
Recipe Type: All Grain
Yeast: Belgian Wit, WLP400
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 3.4 SRM
Primary Fermentation (# of Days & Temp): 14
This seems to be a popular beer people like to brew and it's probably one of the best beers I've ever brewed - everyone loved it! It's AHS's recipe. I can't take any credit for it.
Ingredients
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 %
3.00 lb Wheat, Flaked (1.6 SRM) Grain 30.0 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.0 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 10.0 %
0.50 oz Cascade [6.90%] (45 min) Hops 10.0 IBU
0.50 oz Cascade [6.90%] (10 min) Hops 3.9 IBU
0.18 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.18 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.35 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Mash Profile
Name: Double Infusion, Medium Body
Mash Grain Weight: 10.00 lb
Grain Temperature: 72.0 F S
parge Temperature: 168.0 F
Sparge Water: 3.79 gal
Name Description Step Temp Step Time
Protein Rest Add 10.00 qt of water at 131.1 F 122.0 F 30 min
Saccrification Add 7.00 qt of water at 208.0 F 154.0 F 30 min
Mash Out Direct Heat to 168.0 F over 2 min 168.0 F 10 min
now i was wondering what woudl be the best way to do this as a all dme/lme
or as a Partial Mash
