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Old 12-20-2008, 03:37 AM   #21
Mar 2007
Oak Creek, WI
Posts: 538
Liked 6 Times on 3 Posts

I did and it turned out fantastic!

I brewed 10 gallons. Kegged 5 (didn't last very long), and bottled 5 that I am selectively drinking.

I used Wayne1's percentages and used 1056 yeast instead of a belgian.

50.0% 10.25 lbs. Pale Malt(2-row)
40.2% 8.25 lbs. Wheat Malt
9.8% 2.00 lbs. Flaked Oats

1.25 oz. Hallertauer Whole 19.3 IBU 75 min

2.00 Oz Corriander Seed 10 Min.(boil)
0.75 Oz Bitter Orange Peel 5 Min.(boil)

Acid Rest 20min @ 104
Protien rest 30min @ 122
Saccrification 60min @ 153
Mashout 10 min @ 168

OG: 1.052
FG: 1.012

3 weeks primary at 68 degrees
2 weeks cold crash secondary at 46 degrees
I'll be brewing this again for sure.

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Old 12-20-2008, 04:03 AM   #22
tgrier's Avatar
Oct 2007
Austin, Texas
Posts: 310
Liked 1 Times on 1 Posts

Thanks for the report.
I think I will brew this over the Christmas Break.
T Grier
Austin Texas

My Brew Status Page -

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Old 06-10-2009, 05:39 AM   #23
isleofman's Avatar
May 2009
Madison, Alabama
Posts: 232
Liked 27 Times on 16 Posts

why isn't this stickied somewhere? it is an AMAZING thread for Blue Moon clone knowledge...

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Old 06-10-2009, 01:38 PM   #24
Cpt_Kirks's Avatar
Sep 2008
Lakeland TN
Posts: 3,723
Liked 47 Times on 41 Posts


You know, I had never tried Blue Moon until Saturday. I was getting a big bag of ice to cool my batch of American Ale and picked up a big bottle of it while I was in the store.

Pretty damn tasty brew! Good ABV, too. I'm putting a clone batch on my to-brew list and this thread will be my guide.

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Old 06-12-2009, 11:29 AM   #25
Wild Duk
Mar 2008
Posts: 317

As far as the corriander and dried orange peel go, how much do you grind it.....I've got some dried orange peel from the LHBS, should I pulvurize it, or just throw it in as is.....Same for the corriander

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Old 06-12-2009, 11:38 AM   #26
blackwaterbrewer's Avatar
Dec 2008
virginia beach
Posts: 704
Liked 7 Times on 6 Posts

using rice hulls in the mash and a s l o w run-off is essential. i have yet to have a stuck sparge this way.
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Old 06-12-2009, 12:37 PM   #27
Wayne1's Avatar
Mar 2008
Littleton, Colorado
Posts: 1,078
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I have always used pre-ground dried Valencia orange peel and pre-ground coriander. Search out stores that sell bulk spices. They will have these.

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Old 06-13-2009, 01:19 AM   #28
bad coffee
bad coffee's Avatar
Jun 2008
Posts: 5,117
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I bet any 'sweet orange' peel will be good for the recipe. Also, you can grind your corriander in an old coffee mill. Afterwards, grind up a piece of white bread to clean the grinder.

And Wayne, did you ever brew Honey Moon? My SWMBO wants a keg of it... I'm thinking about adding 2# of honey malt and upping the orange peel a bit.


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Old 06-13-2009, 03:06 AM   #29
Wayne1's Avatar
Mar 2008
Littleton, Colorado
Posts: 1,078
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Sorry, I was long gone from Coors when HoneyMoon was developed.

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Old 09-12-2009, 11:59 PM   #30
J8D's Avatar
Jul 2009
Tampa, Florida
Posts: 245
Liked 10 Times on 8 Posts

Any extract versions?

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