My Blue Moon Clone is finally carbed up and I'm happy with it. I cannot say if it tastes (or looks) exactly like a blue moon as I have not had one for a while, but the end result turned out pretty dang good.
Here is the recipe if anyone cares:
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Recipe: Blue Moon Clone - Memorial Brew
Brewer: Tim Malyszko
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (47.0)
Recipe Specifications
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Boil Size: 14.29 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.052 SG
Estimated Color: 2.9 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 93.5 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
20.00 gal Denver, Colorado Water 1 -
2.80 g Calcium Chloride (Mash 0.0 mins) Water Agent 2 -
1.20 g Gypsum (Calcium Sulfate) (Mash 0.0 mins) Water Agent 3 -
0.01 oz Potassium Metabisulphite (Mash 0.0 min Water Agent 4 -
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5 50.0 %
6 lbs 12.8 oz Wheat, Flaked (1.6 SRM) Grain 6 40.0 %
1 lbs 11.2 oz Oats, Flaked (1.0 SRM) Grain 7 10.0 %
1.87 oz Hallertauer Mittelfrueh [4.80 %] - Boil Hop 8 18.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.50 tsp Coriander Ground (Boil 10.0 mins) Spice 10 -
0.66 tsp Orange Peel, Valencia (Boil 5.0 mins) Spice 11 -
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 17 lbs
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Name Description Step Temperat Step Time
Mash In Add 5.38 gal of water at 164.5 F 151.0 F 90 min
Mash Out Error: Infusion temperature above boili 168.0 F 15 min
Sparge: Fly sparge with 11.23 gal water at 168.0 F
Notes:
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After Doughing in and Mixing well, Measure the pH and adjust with 88% Lactic Acid until pH is at 5.2 to 5.3.
When getting to Temperature on the Mash Out, Acidify the Water. Add 88% lactic Acid until the pH in the HLT is in the 5.6 to 5.8 pH Range.
Sparge at a rate of 1 gallon every 5 minutes. It should take 60 - 90 minutes.
Measure Pre-Boil Gravity and pH.
Measure Post boil gravity and pH.
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