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Old 09-13-2009, 02:45 AM   #31
homebrewer_99
 
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Quote:
Originally Posted by J8D View Post
Any extract versions?
Blue Moon Ale Clone

5 lbs. Extra Light DME
2 lbs. Orange Blossom Honey
1 oz. Hallertauer pellet hops (4% - boil 45 minutes)
oz. Hallertauer whole hops (2.4% - steep 10 minutes)
1 oz. Coriander Seed (crushed - boil 10 min, steep 10 minutes)
1 oz. Orange Peel (zested fresh and dried, steep 10 minutes)
500 ml Wyeast #1214 Belgian Abbey yeast starter

Specifics:
Recipe type: Extract
Batch Size: 5 Gallons
SG: 1.059
FG: 1.010
Time in Boil: 45 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 9 days


Not my recipe. Just something I saved in my library.
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Old 09-15-2009, 03:35 PM   #32
J8D
 
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Thank you!!!!

 
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Old 09-15-2009, 10:34 PM   #33
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So I am scrapping the extract idea, allowing my brewing testicles to drop. Having completed two partial grains, I will attempt my first all grain batch(single infusion as indicated by Mr. Wayne) . I don't have any high end software yet, but based on the previously listed grain bill, and a free on line program I found, I have come up with the below. If anyone with better programs (and the smarts) could ensure I am on the correct path, I would appreciate it. Higher math is a weakness (I'm a Marine).
----------------------------
6 gallon yield

6 lb 2 row pale
4.8 wheat malt
1.2 flaked oats

rice hulls

1.25 oz Hallertau Mittelfruh 60 min
1.25 grnd corriander 10 min
.33 tsp 10 Valencia orange peel 5 min

Wyeast 1056

single infusion 90 min @ 150 to 153

OG 1.056
FG 1.017
IBU 17
ABV 5.4

Okay assuming the above is good to go, I have the following questions:

1. How much water for the mash and what temperature (I believe it should be at around 166 to heat the mash tun (cooler) and counter the temperature of the grain)?

2. How much water for the sparge and at what temperature?

3. Is my boiling time (60) alright? I saw another gentlemen went 90 min.

4. If my mash drops below 150, should I add hot water to bring it back up?

5. How much rice hulls?

6. Wasn't sure what the "Chico Strain Yeast" Mr. Wayne referred to is. Is the 1056 a good alternative as used by Cookiebaggs good to go?

7. Yeast starter (never used yet either)?

Thanks for any input.


Semper Fi,

J8D

 
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Old 09-15-2009, 11:57 PM   #34
Wayne1
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I feel you are aiming for too high a gravity, but it is your beer.

What do you plan to mash in? A cooler with a false bottom?

If you use a cooler you should transfer the 166 water into the cooler for 10 mins. Bring it back to the hot liquor tank (kettle) and heat it back up to 166 again again before you send in in the mash tun with the grain.

Running the numbers in BeerSmith:

Use about 0.5 lb Rice Hulls

Mash in with 4 gallons of water at 166 F. You should hit 154 for mashing. Hold that for 60-90 min. With a cooler you should only drop 1-2 degrees F.

After that time is done add 2.2 gallons of 196 degree water to the mash to raise temps to 168 F. Hold that for 10 min.

Use 4.6 gallons of 168 F water to sparge.

Aim for 8.4 gallons in the kettle. Boil for 90 min. You should end up with 6-6.5 gallons left in the kettle. Cool to 70 F as quick as possible and transfer to fermenter.

Try for 5.5-5.75 gallons in the fermenter.

Any of the 1056/S-05/California Ale versions will work. SafeAle S-05 will be the easiest. Just rehydrate the dry yeast in 80 F water around the same time you start to boil. It will be ready to pitch when the wort is done boiling.

Good luck. Feel free to ask more questions here or PM.

My Father-in-Law served in Korea with the Marines right about the time my wife was being born.

My Dad was 5th Army, 84th Chemical Mortar Btln. during WW2.

Thanks for your service.


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Old 09-16-2009, 05:07 AM   #35
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Wayne1,

I am shooting for your original numbers. I would appreciate you getting me on track as it relates to what you originally posted. I shot you a PM. Thank you!!!


J8D


 
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Old 09-17-2009, 03:22 PM   #36
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Blue moon is pretty good. I've done about 8 batches so far, slowing trying to adapt the recipe into more of a hoegaarden. If anyone figures out hoegaarden, you can have my first born.

 
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Old 09-17-2009, 04:05 PM   #37
Wayne1
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You might want to start another thread about this.

You can also search for the many times this has come up in the past.

A home brewing beer and wine making civilized discussion community. Also with beer/wine/mead/cider discussion, beer reviews, pub talk, and general chit-chat. - Search Results for hoegaarden recipe

 
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Old 03-19-2010, 01:00 PM   #38
Wild Duk
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Sorry about bringing up an old thread, but has anybody brewed this lately. I'm interested in a Wheat beer grain bill with just a standard ale yeast. 1056 or something. I really enjoy commercial versions of different wit's and hefe's. But every time I brew one up using a Belgian wit or wheat yeast, or hefe yeast, my beer has off flavors that I do not like. And since the grain bills are all very similar when I brew them, I'm assuming its the yeast that I am using. I've tried fermenting warmer and cooler, and still have undesirable flavors.......

So maybe a wheat grain bill and a standard ale yeast will do the trick.....

I have not yet brewed using American Wheat yeast 1010, maybe that will help.....

 
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Old 03-19-2010, 02:18 PM   #39
Wayne1
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Quote:
Originally Posted by Wild Duk View Post
Sorry about bringing up an old thread, but has anybody brewed this lately. I'm interested in a Wheat beer grain bill with just a standard ale yeast. 1056 or something. I really enjoy commercial versions of different wit's and hefe's. But every time I brew one up using a Belgian wit or wheat yeast, or hefe yeast, my beer has off flavors that I do not like. And since the grain bills are all very similar when I brew them, I'm assuming its the yeast that I am using. I've tried fermenting warmer and cooler, and still have undesirable flavors.......

So maybe a wheat grain bill and a standard ale yeast will do the trick.....

I have not yet brewed using American Wheat yeast 1010, maybe that will help.....
I believe you are tasting the "off flavors" that the different yeasts are producing. Personally, I don't care for those flavors, either. That is why I was so enthused to taste the beer that became Blue Moon. It was clean, light and refreshing with no "funk"

Try your recipes again, but use Safale S-05 or Nottingham. Beer you brew for yourself and friends does not have to be stylistically correct. It has to taste good to you and be enjoyed.

Once a year I brew an American Wheat that is simply 2/3 pale malt and 1/3 white wheat. Low IBU, only one addition at 45 minutes. Safale S-05. This brew is very much enjoyed among my neighbors and friends throughout late July and August.

 
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Old 03-19-2010, 03:29 PM   #40
Wild Duk
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Mar 2008
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Thanks for the input. I think i'm gonna try your suggested grain bill for Blue Moon. We'll see what changing up the yeast does for the final product. Blue Moon is definetely a good comercial beer, but I have also noticed that depending on where I order one, (Draft), sometimes they come out tasting a lot better then other places. I wonder if its a age thing with the current keg that the bar is pouring from. I've had some that were excellent, and some that I wanted to send back.....But didn't....
I'll let you know the final product turns out...

Thanks

 
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