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Old 02-23-2013, 03:04 AM   #471
barleywhore69
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Dec 2012
Madison, wi
Posts: 97
Liked 19 Times on 12 Posts


Just completed cooking 2.5 gal batch using Fuggles and Nottingham. Will attempt to remember to update results.



 
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Old 02-24-2013, 02:55 PM   #472
NHBrewgirl
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Feb 2013
Posts: 7

Quote:
Originally Posted by BierMuncher View Post
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...
I'm somewhat new to home brewing, but planned to try brewing this recipe today. Before getting started I want make sure that it has enough extract. It looks like the grains will be steeped, rather than mashed. Since the steeping won't cause them to convert as there is nothing in the recipe to release the enzymes, will 4 pounds of extract be enough? Assuming I'm correct that the grains are steeped, rather than mashed, should I plan to abide by the 1.25-1.5 quarts of water rule of thumb used for mashing, or does the water volume for this type of steeping matter?



 
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Old 02-25-2013, 02:08 PM   #473
ZombieBrew83
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Mar 2012
Minneapolis, MN
Posts: 241
Liked 29 Times on 24 Posts


Quote:
Originally Posted by NHBrewgirl View Post
I'm somewhat new to home brewing, but planned to try brewing this recipe today. Before getting started I want make sure that it has enough extract. It looks like the grains will be steeped, rather than mashed. Since the steeping won't cause them to convert as there is nothing in the recipe to release the enzymes, will 4 pounds of extract be enough? Assuming I'm correct that the grains are steeped, rather than mashed, should I plan to abide by the 1.25-1.5 quarts of water rule of thumb used for mashing, or does the water volume for this type of steeping matter?
4 lbs of DME will get you a low gravity beer. So if that;s what you're looking for, look no further. The few times I made this with extract I kicked it up a bit and added up to a pound of honey to help dry it out since extract brewers are unable to control the fermentability of wort without remashing the extract. This is what my recipe looked like. The steeping grains, hops, and spices are the same as the original:

2 lbs Wheat DME
3.3 lbs Light LME
0.75 lbs Clover Honey @15 min

You don't need to worry about the 1.25-1.5 qts/lb water rule when steeping your grains. Hope this helps!

 
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Old 02-26-2013, 12:20 AM   #474
NHBrewgirl
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Feb 2013
Posts: 7

Thanks! I ended up mashing the flaked wheat with two pounds of two-row and at 5.5 gal the OG was spot on with the specs found here: http://www.brewmasterswarehouse.com/recipe/86dde777/

I realized after the fact that I may get less of the characteristic witbier haze, but I suppose my tastebuds don't care about how hazy the beer is.

 
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Old 02-28-2013, 06:49 PM   #475
Chavi
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May 2009
Tallahassee, Florida
Posts: 112
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I Just finished reading all 48 pages, and I learned a ton! I am making a blue moon clone on Saturday, so all the information in this thread was extremely informative.

 
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Old 03-04-2013, 09:59 PM   #476
JUST_BREW_IT
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Feb 2013
Central IL, Illinois
Posts: 484
Liked 44 Times on 20 Posts


Quote:
Originally Posted by BierMuncher View Post
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
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
Attachment 1700

Attachment 1234

on my 'to do' list

 
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Old 03-12-2013, 10:57 AM   #477
brew2enjoy
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Oct 2010
Delaware
Posts: 945
Liked 42 Times on 35 Posts


Well, it's getting to be that time of year, and SWMBO has already been requesting this for months now. I'll be brewing a 10 gallon batch this weekend.
__________________
DIY stuff...
- Bar
- S/S mash paddle, PEX manifold

 
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Old 03-12-2013, 04:03 PM   #478
branman
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Feb 2013
Posts: 267
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Quote:
Originally Posted by Sippin37 View Post
An easy way to calculate the gravity points is to take the reading 1.034 and consider it 34 gravity points per gallon. So when you measure 1.034 for 6.5 gallons then you would have 34 gravity points/gallon multiplied by 6.5 gallons equaling 221 total gravity points. Now those gravity points won't go up or down as they are just a total of all the sugars in the liquid. When you reduce the 6.5 gallons down to 5 gallons from boiling off 1.5 gallons of water you still have 221 total gravity points but now only 5 gallons. Take 221 divided by 5 gallons and you get 44.2 or a gravity reading of 1.044.

So your pre-boil gravity reading of 1.034 seems too low if you are sure that the FG reading is the accurate one. So if you have a gravity reading of 1.050 for 5 gallons then your pre-boil gravity reading with 6.5 gallons should've been 1.038-1.039 (250 points divided by 6.5 gallons). Does that make sense? I hope so! Welcome aboard!
I had to read that 3 times but then it hit me! CHEERS for that one sippin...

 
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Old 03-15-2013, 05:07 PM   #479
Tomcat0304
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Oct 2011
North Richland Hills, Texas
Posts: 177
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What makes the Pale Malt Crisp different from UK 2-Row?

 
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Old 03-25-2013, 07:52 PM   #480
grumpybrewingco
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Dec 2011
fenton, mi
Posts: 19
Liked 1 Times on 1 Posts


Here is my "good ole faithful" Blue Moon Clone

5.5lb Extra Pale
4.5lb White Wheat
.5lb flaked oats
1oz Hersbrecker hops-60 minutes
1oz Saaz 10 minutes
1oz Sweet orange peel 10 minutes
1oz coriander(crushed) 10 minutes
yeast nutrient 10 minutes

Protien rest at 120 for 15 minutes
then 148-152 mash for 45 minutes
OG 1.055
Wyeth Belgian Wit. yeast

The only advice i for this is to use a blowoff tube for the fermenter..
The Wit yeast is crazy active!!

Enjoy!!!!



 
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