Anyone have a extract recipe for Blue moon clone?

[freshhoarse]

made this recipie but my OG was 1.138?!?! how could that be? My final volume could have been a little low, but thats's insane! It's fermenting away, though...

 

[smokinghole]

What quantities of what did you use? Post your recipe that you made not the recipe you followed. At 1.138 you've either halved your volume or doubled your fermentables somehow. That or your gravity sample was more concentrated than your actual batch which is also likely.

 

[jimmystewart]

I dig this thread, and I just brewed something along the lines of wild's recipe from post #5.

I used 6.5 pounds of Briess wheat LME, and Wyeast #1010 (American wheat) since my LHBS didn't have #1214 (Belgian wheat).

I noticed that earlier in this thread, someone said their brew turned out very clear. Wyeast's website says that #1010's flocculation = low. I've been reading a lot on this forum about 4 week primary fermentation with no secondary, and it's been working well so far for me. I was planning on doing that with this beer too.

I'm not terribly concerned what what the beer looks like as long as it tastes decent, since I'm not entering any competitions with it. I was just wondering if anyone had an opinion on 4 week primary with no secondary for a wheat or witbier?

Thanks in advance for any input.

 

[DocksideBrew]

I dig this thread, and I just brewed something along the lines of wild's recipe from post #5.

I used 6.5 pounds of Briess wheat LME, and Wyeast #1010 (American wheat) since my LHBS didn't have #1214 (Belgian wheat).

I noticed that earlier in this thread, someone said their brew turned out very clear. Wyeast's website says that #1010's flocculation = low. I've been reading a lot on this forum about 4 week primary fermentation with no secondary, and it's been working well so far for me. I was planning on doing that with this beer too.

I'm not terribly concerned what what the beer looks like as long as it tastes decent, since I'm not entering any competitions with it. I was just wondering if anyone had an opinion on 4 week primary with no secondary for a wheat or witbier?

Thanks in advance for any input.

My last batch was a Belgian White Grand Cru that was kept in fermenter for 4 weeks. I ferment in a Minibrew 15 gallon conical and the recipe was Adventures in Homebrewing's (homebrewing.org). I think it is there spin on a Blue Moon clone. The brew turned out awesome!

 

[freshhoarse]

I used 5# DME and 2.5# Honey... 2.5 gal at the start of 50 min boil, added 3.5 gal boiled for 10 min, then checked OG - I think my sample was suspect, because after 5 days of vigorous fermentation, I racked to my secondary and a sample was 1.030. I'll probably let it go acouple of weeks then check again...

 

[jimmystewart]

Dockside: Congrats on your awesome brew. I guess the Grand Cru is a higher ABV% and has some vanilla in it? What yeast did you use? Did it turn out hazy like most wheat beers, or did it settle out clear like a lot of the guys talk about when doing a 4 week primary?

Fresh: I've noticed that the Wyeast #1010 seems to ferment a lot slower than Nottingham. I'm still pretty new to brewing, so that's really my only point of reference.

Also, when I did mine, I put 2 pounds of the honey in at the beginning of the boil, and the other half pound at flameout. I recall some people suggesting that the earlier you add the honey, the less you're likely to notice it in the final flavor.

 

[DocksideBrew]

Jimmystewart: It does have a higher ABV. There is no vanilla in this recipe. The brew is clean cloudy if that makes sense. The color is amazing! I will post a pic soon. The recipe is from Adventures in Homebrewing ( homebrewing.org). Check there house recipes out.

 

[fxdude]

There's a guy who used to actually brew Blue Moon beer. He says it does not have honey in it nor does it use a belgium wit yeast. There isn't an extract version in the thread yet but it does have the all grain version. I could care less about color, I'm just going for taste but haven't found an extract clone recipe yet.

https://www.homebrewtalk.com/f12/blue-moon-clone-65328/

 

[Toga]

docksidebrew I have brewed up that same kit. It is a tasty brew. I used to live a few minutes from adventures in home brewing. I can say nothing but kind words about them. You should their Oberon clone. It is good stuff.

 

[adlow]

How did this recipe turn out?! I just made this a few nights ago!

 

[brakattack]

How was the result. A friend and I are trying to make a blue moon clone. Just wondering how this came out.

 

[NCSU_Brewer]

There's a guy who used to actually brew Blue Moon beer. He says it does not have honey in it nor does it use a belgium wit yeast. There isn't an extract version in the thread yet but it does have the all grain version. I could care less about color, I'm just going for taste but haven't found an extract clone recipe yet.

https://www.homebrewtalk.com/f12/blue-moon-clone-65328/

I brewed an extract version loosely based off of that guy's AG recipe:


1lb flaked oats, steeped 30 mins at 155°F
3 lbs light DME
4 lbs wheat DME
1 oz Hallertauer pellet (4.2 AAU) 45 min
1 oz crushed coriander seed 10 min
0.33 oz dried sweet orange peel 4 min
1 oz Hallertauer pellet (4.2 AAU) 0 min
Safale US-05

This batch is on day #6 of fermenting, so I can't tell you how it stacks up just yet. I can tell you that my wort definitely had the aroma of a Blue Moon type beer, and my OG sample, though watery, had orange and coriander flavors. I'll post an update tonight or tomorrow when I take my next gravity sample and again post-bottle conditioning (around May 3rd or 4th).

 

[NCSU_Brewer]

Sampled for SG and taste tonight. SG was at 1.012 vs BeerSmith target of 1.014. I couldn't taste anything because of an afternoon allergy attack that has stopped up my nose. SWMBO graciously tasted the sample and said it tasted like flat Blue Moon.

Hope that helps.

 

[Gusmedic]

Sampled for SG and taste tonight. SG was at 1.012 vs BeerSmith target of 1.014. I couldn't taste anything because of an afternoon allergy attack that has stopped up my nose. SWMBO graciously tasted the sample and said it tasted like flat Blue Moon.

Hope that helps.

Sub'd to find out the results. Please keep us posted.

 

[m00ps]

damn, i clicked on this thinking this was a joke topic...

 

[NCSU_Brewer]

I bottled this beer last Sunday and tried one last night. It definitely needs more time to carb - I'm thinking another 10 days minimum. I had a lot of yeast at the bottom of my fermenter, so I'm guessing I have less than normal in the bottles for conditioning. As for the beer itself:

The color is dead-on. The taste seems very close, minus the carbonic bite from an actual Blue Moon. I had SWMBO perform a blind taste test, and she preferred the flat clone (which I am dubbing Seven Year Wit) to Blue Moon.

Side note: I strongly recommend a blowoff on this beer. I ferment 5 gallons in a 6 gallon carboy and can normally get by without one. I had a very vigorous fermentation that made a mess out of my s-type airlock.

 

[NCSU_Brewer]

Last update: I opened a bottle tonight and was pleased with the results. More importantly, SWMBO likes it better than Blue Moon. In a blind taste test she called the Blue Moon watery by comparison. The flaked oats and wheat DME give this beer excellent mouthfeel. My beer is on the left in the pic below. I'm dubbing it Seven Year Wit in honor of my seventh wedding anniversary.

View attachment ImageUploadedByHome Brew1431128712.284080.jpgView attachment ImageUploadedByHome Brew1431128756.093071.jpg

 

[pudland]

Very nice!

And congrats on 7 years. I'm a year behind you!

 

[Audiacious]

Last update: I opened a bottle tonight and was pleased with the results. More importantly, SWMBO likes it better than Blue Moon. In a blind taste test she called the Blue Moon watery by comparison. The flaked oats and wheat DME give this beer excellent mouthfeel. My beer is on the left in the pic below. I'm dubbing it Seven Year Wit in honor of my seventh wedding anniversary.

View attachment 276822View attachment 276823

So what was your exact recipe, including amount of water used?? I only have done mr beer kits, and am trying to get into extract to start, and eventually all grain once i have the space. i will of course have to scale yalls recipes down to 2.25-2.5 gallons though

 

[NCSU_Brewer]

Ingredients:

1lb flaked oats
3lbs Light DME
4lbs Wheat DME
1oz Hallertauer Mittelfruh (4%AAU)
1oz Ground Coriander Seed
1/3 oz Dried Sweet Orange Peel
1/2 oz Hallertauer Mittelfruh (4%AAU)

1 package Safale US-05



Steep the flaked oats in 1.5 quarts of water for 30 minutes. Drain oats, transfer to kettle, and add 3 gallons of water.

Add DME just prior to start of boil - you want to add DME to HOT water! It will clump no matter what, but the clumping is worse in cold water. Add DME while stirring - again, DME tends to clump, so you need to add it slowly while stirring it in to prevent clumps.

Bring everything to a boil. Additions are as follows:

1oz Hallertauer 45 mins
1oz ground coriander 10 mins
1/3 oz orange peel 5 mins
1/2 oz Hallertauer 0 mins

Cool wort and transfer to fermenter, topping off to 5 gallons. Pitch yeast (no starter or rehydration necessary).

Ferment at 66°F. Mine was complete in about 10 days, but YMMV.

 

[Audiacious]

Ingredients:

1lb flaked oats
3lbs Light DME
4lbs Wheat DME
1oz Hallertauer Mittelfruh (4%AAU)
1oz Ground Coriander Seed
1/3 oz Dried Sweet Orange Peel

1 package Safale US-05



Steep the flaked oats in 1.5 quarts of water for 30 minutes. Drain oats, transfer to kettle, and add 3 gallons of water.

Add DME just prior to start of boil - you want to add DME to HOT water! It will clump no matter what, but the clumping is worse in cold water. Add DME while stirring - again, DME tends to clump, so you need to add it slowly while stirring it in to prevent clumps.

Bring everything to a boil. Additions are as follows:

1oz Hallertauer 45 mins
1oz ground coriander 10 mins
1/3 oz orange peel 5 mins
1/2 oz Hallertauer 0 mins

Cool wort and transfer to fermenter, topping off to 5 gallons. Pitch yeast (no starter or rehydration necessary).

Ferment at 66°F. Mine was complete in about 10 days, but YMMV.

Awesome thanks! couple questions though, when you say drain oats, i assume, you mean remove oats from the water, then transfer the water to the kettle right?? and the last thing, the 1/2 oz Hallertauer for 0 mins, do you mean i just put it in to the fermenter basically? Sorry for possibly stupid questions, like i said never done anything other than Mr Beer.

 

[NCSU_Brewer]

Not stupid questions at all...just part of learning the process!

Draining the oats:

Yes, you just lift the muslin bag full of oats out of the water and let the bag drain back into your steeping pot for a few minutes. You can also use two large spoons to squeeze the bag and get more liquid out if you like. There are debates about the impact of squeezing vs not squeezing, but I have always squeezed my grains and had good results.

0 minute addition:

You just add the hops to the brew kettle as you turn the heat off. Note that I use pellet hops which "disintegrate" much better than whole leaf hops. If you choose to use leaf hops, I would put them in a muslin bag or hop spider (search this forum for DIY hop spiders). For simplicity, though, I'd recommend going with pellet hops.