Going to brew this up tomorrow. Might add .25 sweet orange peel because I have about .50 oz left over. Also using the wyeast 3944 yeast instead. Any1 have experience with this?
I thin it will work fine. I'll use safale-05 when I can't get m y hands on belgian wit yeast. I know the diff, but I brew this as much for company as anyone and they never know the difference.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
For some reason when calculating my efficiency I boiled total of 6.25 gllons of wort and collected 6 Gallons total with 4.5 lbs flaked wheat and 4.5 lbs uk pale malt and says my efficiency is 100 percent? Any Clue with this?
Sure. The wit tends to be on the malty side anyway with low IBU's.
You may want to kick up the coriander just a bit to counter the extra maltiness.
So I am going to bring some noobishness to the game. I see that for primary you only had 7 days and another 5 for secondary. I only have the capability to do a longer primary fermentation. I am going to be bottling this brew, so how long should I wait before harvesting from the primary?
I left mine in the primary for 3 weeks then bottled. After 7 weeks or so it was very tasty. But I must say I cracked open the next to last bomber I have left last Sunday and after about 15 weeks later it was outstanding.Much better than I remember it being when it was younger.
I have been working on trying to tweak my wit recipe quite a bit to get closer to the "Blue Moon" flavor and less similar to a "Hoegaarden" traditional wit flavor. I tried the AHS Blue Moon clone and it is indeed closer to Hoegaarden. (Which I understand a lot of people prefer. Just not me.) One thing I have noticed is most recipes call for the wyeast strains of 3944 or 3942. Both of these contribute more to the "peppery" crispness of the Hoegaarden style. I definitely recommend instead to use Wyeast 3643-Forbidden Fruit. This really improved the taste profile if you don't want that "peppery" effect.
Could you post your last working recipe? I too keep trying different clones and they all come out as hoegaarden not blue moon
I made his with an ounce of coriander and am worried it too much...
tasted a sample today and it was fe-frickin-nominal...1oz of fresh corriander pulsed in the coffee grinder is excellent...I guess it is subjective, but I will never go less..
Do you mean "optimal"?
If I was forced to take one, I would guess he meant phenomenal.
I don't think you will have a problem with the oats. But rememember, Blue Moon uses SWEET orange peel only Not bitter. Also, T-58 gives it a peppery, Hoegaarden type of taste. Blue Moon uses a neutral American style yeast to let the citrus and come through a little more.
I bet your other batch will taste closer to the colorado brew and less like Hoegaarden. That belgian style yeast leaves quite a mark on the brew.
Enter your email address to join: