Witbier Blue Balls Belgian Wit (Blue Moon Clone)

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BierMuncher

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PhilMcRevis said:
Another question...

I've been having a lot of trouble finding East Kent Goldings or Hallertauer in town.

This link lists Fuggle as an acceptable substitute for EKG.
http://www.brew365.com/hop_substitution_chart.php

My question would be how much will this impact my flavor and, Is it even worth it?
Fuggles will work fine. The IBU's on this beer are low, and the hop profile is really non-existent. Any clean bittering hop is fine. Fuggles, Mt Hood, Saaz, Sterling, Galena, Phoenix....etc.

It's not the hops that makes this beer so you have flexibility.
 

Soulive

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Hey BM, do you think this would benefit from 1lb of oats? I just want some silkier mouthfeel...

edit - meant to post this under the Blue Balls recipe

[MOD EDIT] - Moved :D
 

Soulive

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BierMuncher said:
Absolutely.

I think it's a great addition. Oats are a recognized adjunct for witbier.

1 pound per 5=gallon batch would give it nice texture and kick the ABV a bit.
Good stuff, I'm gonna brew this recipe + oats. Thanks brotha...
 

SW Brewer

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Hey Bier,

Thanks for the recipe and the ingredient help. I have it now sitting nicely in my fermenter. It blew out the top a bit, but not enough to blow the bubbler off :) I am darned thankful for rice hulls. Those things kept the sparge drain going despite the thick arse mash. Cant wait to try it out.

Greg
 
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Hey Bier,

Thanks for the recipe and the ingredient help. I have it now sitting nicely in my fermenter. It blew out the top a bit, but not enough to blow the bubbler off :) I am darned thankful for rice hulls. Those things kept the sparge drain going despite the thick arse mash. Cant wait to try it out.

Greg
Gotta love the rice hulls.

Now...update that sig of your... ;)
 

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Ahhh YES!!! Thanks BierMuncher!!!:mug:

I Brewed Ten Gallons on Memorial Day..Very Nice Recipe I am Soooooo Glad I read on the forum a lot and bought some Rice Hulls. I used a pound Don't know if it was too much, just wonder if I could have used less. I forgot to add the coriander though...so I made a coriander tea and added the next day.

This will be the lightest beer I have made to date. :rockin:
 

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--------------------------
Ingredients:
------------
Amount Item Type % or IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 14.29 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 14.29 %
2 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 35.71 %
2 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 35.71 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 13.9 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
I am going to brew this beer this week and got all of the ingredients.
1st: The dry extract says 60% wheat malt and 40% light barley malt. So does the recipe mean 1 lb of wheat/barley AND 1 lb of light malt OR 1lb of each so get 2 lbs of Wheat/barley combo extract. The lbs said all of the wheat is sold like this.

2nd I will be using flaked wheat. I think the lbs was a little surprised with all of the flaked wheat. I've use flaked barley in stouts but only a pound at a time. Is flaked wheat just a wheat version of pale malt?? Does it add fermentable sugars and such? I did buy some rice hulls. Thanks for your inputs, Charlie
 

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Hey biermuncher, just wondering if you would approve on this bastardized version.

6lb 6-row
5lb wheat malt
.6oz marynka 8.6AA 60min (I've used this many times and it's a very clean bittering hop)
.75oz bitter orange peel 1 min.
.75oz coriander 1 min.
nottingham yeast
Primary 3 weeks at 68 degrees

What do you think?
 
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Hey biermuncher, just wondering if you would approve on this bastardized version.

6lb 6-row
5lb wheat malt
.6oz marynka 8.6AA 60min (I've used this many times and it's a very clean bittering hop)
.75oz bitter orange peel 1 min.
.75oz coriander 1 min.
nottingham yeast
Primary 3 weeks at 68 degrees

What do you think?
Sounds good. A bit kicked up on the grain bill which will lend a richer taste.

If that orange peel is dired, I'd allow more than 1 minute in the boil. It will take longer than that just to hydrate and sink into the boil.

I like to presoak my spice in warm water so they integrate faster...then give them 5+/- minutes in the boil.
 

balto charlie

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BM Any thoughts on JnJ PM recipe. I was going to make it but then got to thinking about the 60/40 extract and think I should go w/ 2lbs of the 60wheat/40barley rather than 1 lb of 60/40 and 1 lb of LME. It would be closer to your 50/50 pale malt/flaked wheat. Charlie
 
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BM Any thoughts on JnJ PM recipe. I was going to make it but then got to thinking about the 60/40 extract and think I should go w/ 2lbs of the 60wheat/40barley rather than 1 lb of 60/40 and 1 lb of LME. It would be closer to your 50/50 pale malt/flaked wheat. Charlie
I like that idea. The higher grains ratio will keep the beer lighter in color as well.
 

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Thanks for the reply biermuncher. The last blue moon clone I did I boiled the coriander and orange peel for one minute, and didn't get much flavor or aroma out of them. I'll try what you're suggesting and let them soak in warm water and boil for 5 minutes. Hopefully I don't get too much flavor.

On a different note I'm new to all grain. Most of your recipes are on my list to brew at the moment. Next will probably be your cream of three crops.
 

CLDagen

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Hi, Looks like a great recipie. I am thinking about adding some Honey malt, anybody try this? How did it turn out??
 

mkw87

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Has anyone used dry yeast for this recipe? I was looking at possibly Safbrew WB-06? Let me know your thoughts and/or experiences...
 

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I'm planning on brewing BierMuncher's extract version of this brew in the next couple of days, and I've never used flaked wheat before. Does the wheat contain the necessary enzymes to convert starches to fermentables? (I assume it does or you probably wouldn't recommend doing it!) Just wanted to make sure before I head to LBS.
 

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I plan to brew this soon using Safbrew S-33 dry yeast. I'll post how it turns out.
 

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I just build my first mash tun and I plan on trying it out this weekend with this recipe. So here's the question/clarification from the new guy:

Your Boil Size is listed as 6.5 gal, with a Mash In volume of 3.5 gal and Mash Out volume at 3.0 gal. Is "boil size" the total of the water going in at Mash In and Mash Out? Or is it the final volume of wort going to boil? If the latter, what additional volume of water will need to be added to account for grain adsorption?

Thanks.:confused:
 

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Do you think I can make a starter with the yeast in the bottom of my Blue Moon bottle and use that for my yeast? Or is the yeast dead. There sure is alot in there. This was my first time pouring one into a glass, and I noticed the yeast floating around and a yeast cake on the bottom of the bottle.
 

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Well I fkd up and didn't make a starter and now my FG is 1.015 after 11 days. I hit all the mash numbers and also got 1.038 as a OG. Fermentation started quickly with good krausen that stayed on the top after airlock stopped bubbling 5 days ago. I was impatient and gave up on it, transfered to secondary already (in hindsight I should have stirred it up). I only have a pack of Safale-05, what do you suggest? :confused::confused::confused:
 

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Hello all, after reading the forums here for a few weeks here at HBT I finally got around to joining up. I've been really impressed with the amount of useful information posted here and would like to give a big shout out of thanks to everyone who has contributed here!

Anyway, I just brewed up a partial mash version of this blue moon clone for my third ever homebrew and ran into a couple issues I hope you guys can clear up for me:

After cooling my wort, I kept sucking up little pieces of orange peel while racking to my primary. I guess I could have used a small grain bag for the orange peel and corriander, but that didn't occur to me until afterwards. Did anyone else run into this issue, or did everyone use a grain bag for their peel?

After a while I got fed up with restarting the siphon and just dumped the whole brewpot into the primary, minus some heavy trub at the bottom. I was thinking about it and I didn't see any mention of removing the orange peel and/or corriander from the wort before adding it to the primary. Right now, everything from the brew is in the primary. Is this okay, or am I going to end up with some sort of kick-me-in-the-face corriander-orange concoction?

One more thing, I used the dry safbrew WB-06 for this. I live in Japan and access to yeast and other homebrew supplies is very limited. I think someone asked earlier about using wb-06 with this recipe, so I'll make sure to post how this brew turns out.
 
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Everything should be fine.

I often get "extras" in my fermenter with this recipe.

Next time wrap a paint strainer bag around the cane-tip of you racking cane to act as a filter.

For now...you might want to let things settle for a day or two and then re-rack to another vessel to clean things up.
 

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Hey, thanks for the quick reply Biermuncher! I had a few too many last night and must have been pretty worried cause I had a dream about my fermenter leaking.

That's a good idea about using the strainer bag to keep the tube from clogging up. Definitely something I'll put to use in the future. As for the secondary... Well, I don't have a secondary yet so I'll just have wait this one out. Everything seems to be going nicely though.
 

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Is there an advantage to using the flaked wheat, from my lhbs, the wheat malt is cheaper? I guess less crushing, but is the red rahr wheat I use for my hefs good for this recipe, or do I need to pony up for the flaked wheat?
 
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Is there an advantage to using the flaked wheat, from my lhbs, the wheat malt is cheaper? I guess less crushing, but is the red rahr wheat I use for my hefs good for this recipe, or do I need to pony up for the flaked wheat?
Flaked wheat gives a lighter, crisper mouthfeel. Replacing with all wheat malt would be a little on the sweet side.
 

NikolausXX

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Thank you. I will have to see if they even offer flaked wheat. I am tossed between this recipe and a brown ale. The deciding factor will be the lhbs that is not on the internet. If they have flaked wheat for decent price, I will probably make this. I can get torrified wheat, but thats probably another can of worms. May have to reserve this recipe for my order from Midwest or Northern Brewer so I can get proper adjunct. Im in need of some more starsan, and local shops rape you on cost for that. I can buy the smallest bottle and pay the shipping and still cost less than local same with 5.2ph buffer.
 

MeetsCriteria

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I am new to the forum and to homebrewing...I decided to go AG from the get go, and this will be my second brew. #1 is a SNPA clone which has spent 1 week in the conical so far. I'm still trying to learn my system, but got 69% efficiency right off the bat. (of course, how it turns out is anyone's guess!) Hopefully I can improve on that this time. I didn't worry about buffering my sparge (I fly-sparged), so hopefully that will buy me a couple of more points. Thanks for the great sounding recipe and the wealth of knowledge on this forum! I'll post the results when the time comes!:mug:
 
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I am new to the forum and to homebrewing...I decided to go AG from the get go, and this will be my second brew. #1 is a SNPA clone which has spent 1 week in the conical so far. I'm still trying to learn my system, but got 69% efficiency right off the bat. (of course, how it turns out is anyone's guess!) Hopefully I can improve on that this time. I didn't worry about buffering my sparge (I fly-sparged), so hopefully that will buy me a couple of more points. Thanks for the great sounding recipe and the wealth of knowledge on this forum! I'll post the results when the time comes!:mug:
Don't forget some pics. We need beer porn.
 

dontman

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I did an extract version of this a few weeks back. It is one week in bottle. I have since switched to AG and I have the grains to do this AG. This will be an interesting experiment for me since it will be the first duplication between Extract and AG. I am interested in the differences
 

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Hey, just wanted to post an update. I let everything ferment (orange peel, corriander, and all) for two weeks in the primary. OG was spot on at 1.038 and final gravity was 1.010. When I tasted the hydro sample the bitter orange shock almost knocked my socks off. No hint of the corriander or any other flavors, probably becuase of the overpowering orange. Anyway, I was thinking that I was doomed and should have taken BierMuncher's advice to rack the beer off the orange peel into a secondary. Well, I guess that would be hard for me because I don't have a secondary (yet). :(

I bottled everything up with 3/4 cup of priming sugar, crossed my fingers, and hoped that the yeasties could work some magic. It's been conditioning for little over a week now at 16-17C (60-62F). I cracked one of my sampler bottles last night and it's great! The kick-me-in-the-face orange peel was gone and I could taste some of the spice from the corriander. Conditioning is far from finished, but I think with a couple more weeks this brew should turn out to be really awesome. This one is definitely going to be brewed again!

I haven't had a blue moon for about 3.5 years so it's hard for me to compare taste. I bought a bottle of import belgian witbier here called hoegarden. It was pretty good, but the one-week sampler I had was better. Especially when you consider the price of the hoegarden: $4/12oz bottle!!

I made my own partial mash version of Biermuncher's recipe here:

Pale 2-row (GER): 900g (2 lb)
Wheat malt (GER): 900g (2 lb)
Wheat DME (60% wheat/40% barley): 1000g (2.2 lb) - 15 min
Crushed corriander seed: 0.75oz (21.3g) - 15 min
Bitter orange peel: 0.75oz (21.3g) - 15 min
East Kent Goldings (5% Alpha) 1oz (28.4g) - 60min
Safbrew WB-06 (1 packet re-hydrated)
Primary: 2 weeks @ 18C (~65F)
Secondary: NONE (I don't have one yet)

Mashed in with 5.2L (1.3gal) at 74C (165.2F) for 60 minutes
Sparged with 6L (1.6gal) at 82C (179.6) for 10 minutes
Added wort to 2L (~1/2 gallon) of boiling water
Total boil volume ~12.5L (~3.3 gallons)
Topped fermenter up to 20L (~5.25gal) with spring water


Notes/thoughts in hindsight:
- Racking to a secondary after a week would probably be a good idea
- Use a filter bag on the end of the racking cane to prevent clogging
- No problems substituting wheat malt for the flaked wheat.. Though I would like to try this recipe again with flaked wheat if it becomes available.
- Crushing the corriander better might improve spice flavor
- The WB-06 did a great job. I wish liquid yeast was availabe to try out.
- I wonder if the hydro sample was really orangey because it came mainly from the top of the fermenter? Most of the orange peel was floating on the top.
 
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Hey, just wanted to post an update. I let everything ferment (orange peel, corriander, and all) for two weeks in the primary. OG was spot on at 1.038 and final gravity was 1.010. When I tasted the hydro sample the bitter orange shock almost knocked my socks off. No hint of the corriander or any other flavors, probably becuase of the overpowering orange. Anyway, I was thinking that I was doomed and should have taken BierMuncher's advice to rack the beer off the orange peel into a secondary. Well, I guess that would be hard for me because I don't have a secondary (yet). :(

I bottled everything up with 3/4 cup of priming sugar, crossed my fingers, and hoped that the yeasties could work some magic. It's been conditioning for little over a week now at 16-17C (60-62F). I cracked one of my sampler bottles last night and it's great! The kick-me-in-the-face orange peel was gone and I could taste some of the spice from the corriander. Conditioning is far from finished, but I think with a couple more weeks this brew should turn out to be really awesome. This one is definitely going to be brewed again!

I haven't had a blue moon for about 3.5 years so it's hard for me to compare taste. I bought a bottle of import belgian witbier here called hoegarden. It was pretty good, but the one-week sampler I had was better. Especially when you consider the price of the hoegarden: $4/12oz bottle!!

I made my own partial mash version of Biermuncher's recipe here:

Pale 2-row (GER): 900g (2 lb)
Wheat malt (GER): 900g (2 lb)
Wheat DME (60% wheat/40% barley): 1000g (2.2 lb) - 15 min
Crushed corriander seed: 0.75oz (21.3g) - 15 min
Bitter orange peel: 0.75oz (21.3g) - 15 min
East Kent Goldings (5% Alpha) 1oz (28.4g) - 60min
Safbrew WB-06 (1 packet re-hydrated)
Primary: 2 weeks @ 18C (~65F)
Secondary: NONE (I don't have one yet)

Mashed in with 5.2L (1.3gal) at 74C (165.2F) for 60 minutes
Sparged with 6L (1.6gal) at 82C (179.6) for 10 minutes
Added wort to 2L (~1/2 gallon) of boiling water
Total boil volume ~12.5L (~3.3 gallons)
Topped fermenter up to 20L (~5.25gal) with spring water


Notes/thoughts in hindsight:
- Racking to a secondary after a week would probably be a good idea
- Use a filter bag on the end of the racking cane to prevent clogging
- No problems substituting wheat malt for the flaked wheat.. Though I would like to try this recipe again with flaked wheat if it becomes available.
- Crushing the corriander better might improve spice flavor
- The WB-06 did a great job. I wish liquid yeast was availabe to try out.
- I wonder if the hydro sample was really orangey because it came mainly from the top of the fermenter? Most of the orange peel was floating on the top.
Nice notes. Nice feedback. I am not a real fan of hoegaarden. A little too yeasty for me.
 

MeetsCriteria

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Well, tomorrow is brew day for this beer. The yeast starter is "started" and can't wait to get this going. My first batch of SNPA clone (pretty similar to BierMuncher's, it turns out) is great! My wife was shocked, which is probably not all that uncommon of a response for homebrewers I suppose. I was sort of surprised just how good it was. Luckily, I can follow directions, and was super anal about-sanitation.

My hope is that I can have the same success with this batch as the last. Thanks again for posting this...it's been a real inspiration!

Speaking of inspiration, and as a somewhat related aside: Many may be familiar with Stone Brewing (local San Diego Brewery). I am a fan of their Vertical Epic series. One of the coolest things they have done (I think) is post the recipies for these beers! It is interesting that their first, the 2002 VE is VERY similar to this beer, albeit of much higher gravity. Their philosophy has inspired me, and will likely you as well!

Check it out:

Stone Vertical Epic Ale

More to follow as brew day develops!

Cheers,

Mike

Full Disclosure: I have no personal or professional interest in Stone Brewing (other than I like to drink their beer!)
:mug:
 

MeetsCriteria

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Well, what would brew day be without a mishap? I found my yeast starter had somehow rattled off the magnetic stirrer sometime between 0200 and 0530 this am. So, I lost 1/2 of my yeast. I decided that there was a low likely-hood of contamination, (foam stopper, sanitized) so made an emergency 8 oz "augmentation wort" to hopefully get the yeast count back up in time ready to pitch this afternoon...

I thought that might happen at 0200, when I found the magnetic stir-rod no longer spinning, apparently due to the increased viscosity of the slurry. I turned it up a tiny bit, sat it all on the floor and wedged the clothes hamper against it and the corner, thinking that if it did rattle off, it would stay upright at least. So, I managed to anticipate the mishap, but the steps I took to avert it were obviously not enough! :mad:

I decided to do a protein rest, since I added 8.3% raw oats, a maneuver which I felt was still in keeping with the style, and who knows may buy me a couple of points on the efficiency. I re-calculated last time and it was more like 65% I think...we'll see...30 minutes at 122 F. Given the yeast set back, the extra time is really no biggie...

More to follow...

Mike
 

MeetsCriteria

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Well, today I am having to react on the fly. Goes to show you how adding steps can actually add an order of magnitude in degree of difficulty...

So, After my protein rest, I added 3 gal at 176 strike, and settled at 148 deg...

Not totally unhappy with that, as it will yield a different profile...

So, I may do a mini-decotion 1/2 through to bring it up into the more alpha range, and sort of have the two balance out.

Or, I could just roll with it as is...

Looks like I am getting further away from the recipe as I roll along here...

We'll see where it ends up!

Mike
 

MeetsCriteria

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Well I made it...but the decoction really boosted my efficiency, and I ended up with a 5.5 gallons of 1.062 wort! So much for a session ale...

After resting at 148 deg for 30 minutes, I did a a decoction with 1 gallon of mash, and THEN hit 154 (a little lower than I expected). So, let that rest for 30 minutes, then did another decoction to mash out @ 169 F.

I never dreamed that would be the way the day went, but it did. They say necessity is the mother of all invention...I still need more practice...

Of course, these are the problems you WANT to have!

Cheers,

Mike
 

MeetsCriteria

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Drained the trub today (there was almost none) from the conical. SG was 1.021 so we still have a little way to go. Bubbling every 4-6 seconds, so should be good...

It tasted good though! Young, but good. I wonder if I got so far from the original recipe that I'll have a different beer altogether...between adding the oats, the lower mash temp, the decoction, and the high OG I think all signs point towards a "yes".

I'll let you know in a couple a weeks when I rack it to keg...

Cheers,

Mike
 
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