Wayne I've read most of this "most excellent" post and have noted you have tweaked your original recipe to accommodate the varying differences in the spice sources/additions.
I'm preparing to make my first run at your recipe but I'm not certain I'm working with your most current recommendations for a 5.5 gal batch size.
If you were making a small batch today, what would your latest recipe look like? It may be somewhere in this post and if so I apologize. I have searched but am not clear on where this may have been left in the final form.
Cheers...
Below is what I put together from scouring through the thread. I based my recipe off the IBU grabity readings Wayne gave throughout thethread. The grain bill is basically a 50/40/10 split. I set my mash and boil to 60 ninutes.
I have notbrewed this but I am planning too within the next week or two.
HOME BREW RECIPE:
Title: Blue Moon Clone
Brew Method: BIAB
Style Name: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.75 gallons
Boil Gravity: 1.043
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.053
Final Gravity: 1.009
ABV (standard): 5.76%
IBU (tinseth): 16.67
SRM (morey): 4.18
FERMENTABLES:
5.5 lb - American - Pale 2-Row (50%)
4.5 lb - American - White Wheat (40.9%)
1 lb - Flaked Oats (9.1%)
HOPS:
1.21 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 16.67
MASH GUIDELINES:
1) Temp: 151 F, Time: 60 min
OTHER INGREDIENTS:
1.25 tsp - Ground Corriander, Time: 10 min, Type: Spice, Use: Boil
0.33 tsp - Ground Valencia Orange Peel, Time: 5 min, Type: Spice, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05