What yeast did you guys use. I used slurry from an american-kolsch s-23 so technically speaking mine is going to be a Blue Moon Lager. I figure it should give it a clean taste to let the orange really shine.
I just made a batch using WLP007 Dry English Ale. Started fermentation at 62*F and ramped up to 68*F after 3 days. The cooler temp was to keep the esters in check... it tastes just as clean as Cal Ale using this temp and it finished fermenting quicker as this is a highly flocculant yeast. Lot's of California breweries (Stone, etc) use english ale strains at lower temps for the same reason. Faster ferment and clean profile from the restrained ester production.
I used this english ale yeast after reading an interview with Keith Villa from Blue Moon saying they use their house enlgish ale strain at sandlot for this beer.
I'll also add that after reading that Blue Moon uses Great Western Pale Malt rated at 2.5-3 Lovibond which is their version of a british pale ale malt I went ahead and used a pale malt made by Crisp in the UK. Also used roughly 14% flaked oats after seeing a NHC Presentation that Keith Villa states that's the secret to Blue Moons mouthfeel.
48% Crisp Pale Ale Malt
38% White Wheat Malt
14% Flaked Oats
Color is almost spot on and I believe the is flavor closer than using Caramel/Crystal malt. Some may disagree but Pale Ale Malt and Crystal malt exhibit different flavors and I can taste that the malt profile with the pale ale malt is closer. I'll post pictures once it's carbonated and I can pull a glass from the tap.