I know theres a lot of people on here who focus more or less on extract brewing, and have been hunting around for a blue moon clone for a long time. What i've noticed in most of the attempts though, is that the end product is more or less a Hoegaarden twin, and while many will say that it tastes better anyway, the whole point of asking for a ST/BM clone is to actually get a clone of that beer.
So anyways, i've been researching around for quite a while, reading up on others ideas, reading into their experimentation, what worked what didn't etc, and i've developed an extract recipe (That I havent tested yet!) that I wanted to discuss.
Without further ado, heres what i've come up with -
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Shocktop Clone
Style: American Wheat or Rye Beer
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 6.2 SRM
Estimated IBU: 16.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
8.0 oz Carafoam (2.0 SRM) Grain 1 6.7 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 6.7 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 3 6.7 %
3 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 4 40.0 %
3 lbs Wheat Dry Extract (8.0 SRM) Extract 5 40.0 %
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil Hop 6 16.1 IBUs
2.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 7 -
0.38 oz Coriander Seed (Boil 5.0 mins) Spice 8 -
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 9 -
Basically, this recipe falls roughly under the style of an american wheat as opposed to belgian, because BM/ST are not true belgian wits...despite what the bottle suggests.
Of particular note, no WLP400 is used here, the orange peels are valencia (sweet) as opposed to bitter, no late hop additions, and some flaked oats are used in addition to carafoam to enhance the mouthfeel. The reasoning behind the crystal 10L is to give it just a hint of residual sweetness beyond the wheat malt backbone (wheat/extra light DME ratio is based on post research ive done as to the true 2-row to wheat ratio from sources in the know on the real recipes). All of this information is thanks to other sources, I just attempted to put it together in an effective way for extract brewing, which i havent seen done yet for this type of true clone.
So, anyways, thoughts?