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Old 07-10-2011, 09:00 PM   #421
newtobrew5
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May 2011
Redondo Beach, CA
Posts: 20

Just realizing I said 6 lbs of late addition dme, when I meant LME. Don't know if that changes the answer. Prolly going to go with the suggestion of only 1 lb.

 
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Old 07-30-2011, 01:26 AM   #422
smokewater
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Dec 2010
Winston Salem, North Carolina
Posts: 197
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I brewed this up BIAB this afternoon.

Went with:

6lb 2 row
4.5 lb White Wheat malt
1.25 lb Flaked oats

mashed 60 minutes at 154 in 6 gallons of water
Sparged at 170 in 2 gallons of water in a second pot for 10 minutes
Sparged again in brew pot at 170 for 10 minutes.
Combined for the boil. Wound up with around 6.75 gallons

1 Oz German Hallertau 3.8 60 min
.5 oz German Hallertau 3.0 45 min
.5 oz German Hallertau 3.0 15 min
3 tsp crushed McCormick Coriander 10 min
2 tsp dried sweet orange peal bought from LHBS 10 min

Safeale 05

IBU came in around 19
5.75 gallons in the fermenter

It seemed like I had a lot of particles in the Wort. I am sure it will settle out though. I used a paint strainer in my ale pale and it got clogged up I wound up pouring more of the pellet hop material than normal into the fermenter. Probably should have used a hop bag. All in all my numbers were pretty good. OG came in at 1.055. Pitched at 75F and the fermenter is in a swamp cooler with Ice. It should be in the low 60's by morning.

Looking forward to this one.

 
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Old 07-31-2011, 03:10 AM   #423
Theis
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Jun 2011
Bloomington, MN
Posts: 102


I've seen a few people mention boiling various amounts of oats in their brewkettle. Can someone who has done this comment on the results (taste, body, and comparison with just mashing the oats)?

I'm a bit worried that actually boiling the oats in the kettle would result in an astringent flavor and clog my counterflow chiller despite using a whirlpool.
Thanks

 
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Old 08-02-2011, 06:59 PM   #424
Nohup
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Mar 2011
Lake Saint Louis, MO
Posts: 99
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Boil the oats in a nylon bag or some other straining device. Take them out when you start the chill.
Worked for me.
(Awesome recipe by the way)

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Old 08-03-2011, 02:26 AM   #425
Theis
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Jun 2011
Bloomington, MN
Posts: 102


Brewed Nero's recipe #4 yesterday, boiled 1/2lb oats in a mesh bag for 15 minutes as suggested (thanks for the tip). Dry oats soaked up quite a bit of wort but no problems with clogging. Nice golden orange color and orange aroma of the wort. US-05 is bubbling away at 64 degrees in the swamp cooler. All the work everyone has put into these recipes is really appreciated.

 
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Old 08-05-2011, 01:28 PM   #426
BrewBrain
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Aug 2007
San Jose, CA
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Success! I had to improvise here and there, but things turned out fine for my first wheat beer. I didnt have a bag, so took a couple gallons of boiling wort inside to the stove and boiled the oats, orange peel, etc. there, strained, and rerurned to the BK. Not much orange flavor, but i just bought random oranges at Safeway and zested them.

All in all, a very good beer that accomplished the goal.
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Old 08-11-2011, 02:52 AM   #427
Theis
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Jun 2011
Bloomington, MN
Posts: 102


How long are you guys fermenting this? I was planning on 2 weeks primary and bottle conditioning for 4 additional weeks. Don't see much point in a secondary since I won't be adding any dry hops. I used US-05 at 64 degrees and gravity is stable at 1.012 after 10 days.

 
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Old 08-11-2011, 01:09 PM   #428
nilo
 
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Aug 2009
Seattle, WA
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yes, your schedule is pretty much what I do. I usually get a quicker primary using S04 yeast, but I bottle few days after FG is a flat line. 4 weeks in bottles should be plenty.
Remember to report back when you taste it.

 
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Old 08-11-2011, 03:52 PM   #429
Wayne1
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In February I proposed a recipe variant based on reports of thin bodied beers being made from the original recipe I posted.

I made a batch of that recipe, with a few changes, not too long ago. The recipe with the Vienna malt yields a VERY full bodied beer. Too much so, IMHO.

Everyone's system and technique is different and the results of a recipe brewed on one system will be different from almost anyone else.

I have found NO problems, with thin body, mashing the oats with the rest of the grain. I do suggest you give it a try. If, for you, your beer has a thin body, then go for the boiling oats.

The amount of spices used will be different for almost everyone. It appears that no two people are using the exact same spices. Some use pre-ground coriander, some use fresh, some use fresh oranges and zest them, some use pre-ground orange peel. Each variation will require different amounts in the kettle.

I will say that I do agree that 1 ounce of fresh ground coriander is too much.

As a rough guideline, try between 0.25 and 0.5 ounces of fresh ground coriander 10 minutes before the end of the boil. Anything else, you will have to try on your own.

For orange peel, it depends on what state it is in. I used to use very finely ground Valencia orange peel. Perhaps the McCormicks is the closest to that. Other forms of orange peel will require quite a larger amount to get the same amount of flavor. I used a dehydrated, minced orange peel from a local spice shop. Savory Spice

I used 0.3 oz and it was nowhere near enough. I also added about 0.5 oz in a bag in conditioning. It helped, but the amount of orange was quite reduced from Blue Moon. Depending on what form of orange peel you are using, I would suggest starting at 1 oz and adjusting from there.

For my system and brewing style, I believe the first recipe is pretty darn close to reproducing grain portion of Blue Moon. I might even suggest using Pilsener Malt. The Vienna just added way too much fullness and body.

My current suggestion for a homebrew version of Blue Moon would use.

5.5 lbs Weyermann Bohemian Pils malt
4.5 lbs Weyermann Pale Wheat malt
1.4 lbs flaked oats
0.5 lbs rice hulls

Mash at 154F for 60 min. Add 2 gallons 200 F water for mash out to achieve 168F Hold for 10 min.

1.2 oz Hallertauer (4.3 AA) full length of boil 60-90 min.
0.5-0.7 oz fresh ground coriander (10 min before boil end)
1.0 oz sweet or Valencia Orange Peel (amount will depend on how finely ground the spice is and if it is fresh zest or dried) (5 min before end of boil)

I would currently suggest using either US-04 or Windsor dried yeast (rehydrated according to directions on packet) US-05 or 1056 might finish too dry. You do want a little sweetness to get close to current Blue Moon flavor.

For my system and style, I ferment 2 weeks in one vessel and then transfer to another vessel for an additional week of conditioning. I then transfer to a keg and carbonate cold under pressure.

With this last batch, I found the flavor of the beer to have an upfront bitter edge to it for about a month in the keg. This did finally go away and the end result was very smooth. I also noticed this bitterness in another beer I made with the dehydrated peel I purchased from the spice shop. My guess is that some of the bitter pith was included in the peel.

The end result, after 4-6 weeks, in the keg was very pleasing. The body very big, the orange flavor on the low side and it was drier than the current Blue Moon. I think with the changes I listed above and some experimentation on your part, you can come very close to what is being offered in the bars and stores today.

As I have mentioned through out this thread and especially this post, a lot will depend on the exact ingredients you use. This recipe does call for a bit of individual fine tuning for each person's gear and brewing style.

I hope some more of you try this and report back your results.

Cheers,
Wayne

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Old 08-11-2011, 05:18 PM   #430
brewit2it
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Jan 2011
Glendora, CA
Posts: 862
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Quote:
Originally Posted by Wayne1 View Post
In February I proposed a recipe variant based on reports of thin bodied beers being made from the original recipe I posted.

I made a batch of that recipe, with a few changes, not too long ago. The recipe with the Vienna malt yields a VERY full bodied beer. Too much so, IMHO.

Everyone's system and technique is different and the results of a recipe brewed on one system will be different from almost anyone else.

I have found NO problems, with thin body, mashing the oats with the rest of the grain. I do suggest you give it a try. If, for you, your beer has a thin body, then go for the boiling oats.

The amount of spices used will be different for almost everyone. It appears that no two people are using the exact same spices. Some use pre-ground coriander, some use fresh, some use fresh oranges and zest them, some use pre-ground orange peel. Each variation will require different amounts in the kettle.

I will say that I do agree that 1 ounce of fresh ground coriander is too much.

As a rough guideline, try between 0.25 and 0.5 ounces of fresh ground coriander 10 minutes before the end of the boil. Anything else, you will have to try on your own.

For orange peel, it depends on what state it is in. I used to use very finely ground Valencia orange peel. Perhaps the McCormicks is the closest to that. Other forms of orange peel will require quite a larger amount to get the same amount of flavor. I used a dehydrated, minced orange peel from a local spice shop. Savory Spice

I used 0.3 oz and it was nowhere near enough. I also added about 0.5 oz in a bag in conditioning. It helped, but the amount of orange was quite reduced from Blue Moon. Depending on what form of orange peel you are using, I would suggest starting at 1 oz and adjusting from there.

For my system and brewing style, I believe the first recipe is pretty darn close to reproducing grain portion of Blue Moon. I might even suggest using Pilsener Malt. The Vienna just added way too much fullness and body.

My current suggestion for a homebrew version of Blue Moon would use.

5.5 lbs Weyermann Bohemian Pils malt
4.5 lbs Weyermann Pale Wheat malt
1.4 lbs flaked oats
0.5 lbs rice hulls

Mash at 154F for 60 min. Add 2 gallons 200 F water for mash out to achieve 168F Hold for 10 min.

1.2 oz Hallertauer (4.3 AA) full length of boil 60-90 min.
0.5-0.7 oz fresh ground coriander (10 min before boil end)
1.0 oz sweet or Valencia Orange Peel (amount will depend on how finely ground the spice is and if it is fresh zest or dried) (5 min before end of boil)

I would currently suggest using either US-04 or Windsor dried yeast (rehydrated according to directions on packet) US-05 or 1056 might finish too dry. You do want a little sweetness to get close to current Blue Moon flavor.

For my system and style, I ferment 2 weeks in one vessel and then transfer to another vessel for an additional week of conditioning. I then transfer to a keg and carbonate cold under pressure.

With this last batch, I found the flavor of the beer to have an upfront bitter edge to it for about a month in the keg. This did finally go away and the end result was very smooth. I also noticed this bitterness in another beer I made with the dehydrated peel I purchased from the spice shop. My guess is that some of the bitter pith was included in the peel.

The end result, after 4-6 weeks, in the keg was very pleasing. The body very big, the orange flavor on the low side and it was drier than the current Blue Moon. I think with the changes I listed above and some experimentation on your part, you can come very close to what is being offered in the bars and stores today.

As I have mentioned through out this thread and especially this post, a lot will depend on the exact ingredients you use. This recipe does call for a bit of individual fine tuning for each person's gear and brewing style.

I hope some more of you try this and report back your results.

Cheers,
Wayne
Thanks for the updates Wayne. I made one batch loosely based on your original recipe and it actually came out darn good. I didn't have a problem with thin body at all but then again I changed the ratio of wheat/malt/oats somewhat since I was doing a partial mash recipe.

Basically if anyone is interested in a partial mash recipe that is tested and darn good you can go 2.5# 2 row 2.5# white wheat and 14 oz quick oats in the mash 70 minutes at 154. Then add 2 lbs light DME in the boil. I think a point wayne is making again in this post and which he made in previous posts is there is only one hop addition in this brew and that is pretty important for the final flavor if you are trying to match the original. The orange and coriander was very understated with Waynes original recipe amounts but I actually don't have a problem with that. I will probably try 0.25 oz coriander and 0.5 oz McCorrmicks sweet orange peel in the next batch. I actually used Notty for the yeast which worked out well and is probably pretty similar to using the dry Windsor that Wayne mentions.

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