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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Blue Moon Clone
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Old 07-17-2012, 03:06 AM   #601
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I just wanted to say thanks to Wayne, Nilo and others for all the work they have put into this thread and to homebrewing to allow us to make a beer similar to Blue Moon.

I broke in my single-tier 20-gallon RIMS system this weekend following Wayne's recipe from post from post 429.

Quote:
Originally Posted by Wayne1 View Post
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 wanted to end up with around 12 gallons so I did change the quantities accordingly. For the coriander, I bought a bottle of Spice Island Coriander Seed (1 oz) and ground it up in a coffee grinder. I also used 4 oz of Spice Island Orange Peel. I used that much based on the information from this thread and personal experience adding 1 oz of it to a blonde I brewed.

I separated it into two vessels and used S-04 and US-05. I wanted to try two different yeasts on the same brew to see how they differ.

This probably wasn't a good brew to use on a new system. I sparged with too much water and ended up boiling 17 gallons. I ran out of time (I had plans) so I couldn't boil off the extra water (I left 2+ gallons in the boil kettle). I was shooting for OG of 1.055, but ended at 1.050, after adding an additional two lbs of Light DME.

Both buckets are fermenting nicely at 67 degrees. I will report back on the flavor.

Once again, thanks to Wayne, Nilo and others.


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Old 07-17-2012, 05:59 PM   #602
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I had a keg of my latest BM at a party Saturday, which I used a whole can of McCormick Valencia orange peels (1.5oz), and 1h later there was nothing left. This beer has a very wide acceptance, success is garanteed among craft and BMC drinkers.


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Old 07-26-2012, 09:09 AM   #603
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Well, I finally pounded all the way through this thread and here's my plan as soon as I can get some grain together (not easy to find stuff where I live and paying through the teeth for shipping pisses me off. . .)

Let me know what you think. This is pretty much Wayne's first one. This is also my first time using Beersmith so I hope that mess below is readable. . .

Blue Moon Clone v1.0
American Wheat or Rye Beer
Type: All Grain Date: 2012-07-26
Batch Size (fermenter): 5.50 gal Brewer: Watershed Brewing Co.
Boil Size: 9.19 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 6.50 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.05 gal Est Mash Efficiency 73.9 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.8 %
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 47.6 %
4 lbs White Wheat Malt (2.4 SRM) Grain 3 38.1 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 9.5 %
1.00 oz Hallertauer [4.80 %] - Boil 90.0 min Hop 5 18.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -
Beer Profile

Est Original Gravity: 1.045 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 18.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.4 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10 lbs 8.0 oz
Sparge Water: 7.17 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.32 qt of water at 161.4 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (2.17gal, 5.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 4.51 oz Carbonation Used: Bottle with 4.51 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
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Old 07-26-2012, 02:05 PM   #604
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KPSquared:
That's the general recipe, except for the orange and coriander. Those seem to be the hardest flavors of a Blue Moon to get right.
What are your plans for those?
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Old 07-26-2012, 07:14 PM   #605
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I knew I left something out. . .working a midnight, my brain was broken.

Planning on a half oz. or less of corriander and a full oz. of orange peel. Going to use Mccormick's for both. Based on updates from Wayne and others.

I might up my grain bill a bit. Wouldn't mind a little higher OG. Seems a little low. I think Blue Moon (or Rickard's White for me) is about 5.4% ABV so I'd like to shoot for that.
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Old 08-02-2012, 03:28 AM   #606
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So don't laugh at my newbie question, but is there an extract / semi simpler recipe for this or a kit that anyone knows of? I know it won't be as good, but I'm a newbie to home brew and trying to get my feet wet.
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Old 08-02-2012, 03:36 AM   #607
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I dunno if your trying to do something specific, but I've done the Blue Moon Belgian White clone from Austin Homebrew Supply and kicked that keg quick enough with no problems.
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Old 08-02-2012, 01:54 PM   #608
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nilo posted an extract recipe here. He didn't include the spices (coriander & sweet orange peel), though - read a little of the rest of the thread and you'll find out what people are experimenting with in that regard.
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Old 08-02-2012, 02:28 PM   #609
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I'll look. Thank you.
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Old 08-08-2012, 01:57 AM   #610
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I just made a beer somewhat along the lines of blue moon, and the wife loves it.
8lbs 2row
1/2 instant oats
1/4lb crystal 60
1 oz cascade at 30min
1 oz orange peel and 3/4 oz corriander at 5 minutes.

I mashed grains at 152 for 75 minutes and mashed out, batch sparged.
boiled for 75 minutes. primary for 10 days and right to the keg. It is carbing now, but the flat one I had today was great.


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