Witbier Blue Balls Belgian Wit (Blue Moon Clone)

[goose1873]

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..

 

[BrewNinja1]

I think it also depends on the brand of corriander. Some seem to be stronger than others.

 

[rickyhoel]

Another important point is keeping your terms the same. Ground coriander and ground orange peel is a much different volume than crushing coriander seeds with a hammer in your kitchen and Valencia orange peel the way it comes in the McCormicks bottle at the grocery store.

 

[passedpawn]

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"?

 

[CFB1492]

Do you mean "optimal"?

If I was forced to take one, I would guess he meant phenomenal.

 

[passedpawn]

If I was forced to take one, I would guess he meant phenomenal.

I rescind my guess and go with yours.

 

[ekjohns]

I have done 0.5 oz corriander smashed with a beer bottle in a ziplock. It does not give you much of anything. All i got was a slight smell if it as it was going into the kettle at 5 min and never heard from it again. Def. go with grinding

 

[ekjohns]

brewninja: how did yours come out?

 

[BrewNinja1]

I did a writeup and posted it in the other thread: https://www.homebrewtalk.com/f12/blue-moon-clone-65328/index11.html#post2099773

I pulled a glass tonight and it seemed like I could actually taste the orange finally (though very little). Still needs more =D

 

[Lucretius]

After a long six months of no brewing (general laziness won me over for a while, plus my last batch got moldy and never got better ) I am going to attempt to make this! The picture on the first page sold me, plus I recently enjoyed the seasonal Honeymoon beer that they put out for the summer and wouldn't mind drinking something similar. I'll let you guys know how it turns out, I hope I can reproduce that incredible head! I've got some quick oats I never eat that I will use to hopefully thicken things up a bit. Thanks for putting up an extract version for us little guys

 

[wcarter1227]

Im brewing this up tonight, I modified the original recipe for 5.5 gallons

I did 4.5lbs of 2row, 4 lbs flaked wheat, 1lb of flaked oats, 1oz bitter orange peel, 1oz corriander seed and Im using Safbrew t-58.

My question is that 1lb of flaked oats is 11% of the grist, is this ok? or should I go less?

 

[rickyhoel]

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.

 

[wcarter1227]

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.

thanks for the reply. Ive brewed this a few times the way BM has it listed, last night I brewed up a double batch, 1 of the batches I used sweet orange peel and notty, and the other batch I used bitter orange peel and t-58.

Hit 81% efficiency on batch 1 and batch 2 hit 79% efficiency.

Should have some tasty brews in a few weeks.

 

[Indian_villager]

So instead of waiting the two weeks to carb I pulled a bottle 4 days early. I used some homegrown coriander (stronger) and added a half pound of oats to the partial recipe. It tastes like Shock Top more than anything.

 

[goose1873]

I just got to my keg that i brewed about 2-3 months ago...used 1 ounce of corriander...oops. next time i'll go with .5oz.

 

[Adam78K]

Just wanted to say that after the final product was done and taste tested vs the real Blue Moon it is pretty spot on. The only thing that is a little different is the color of the home-brew was a little lighter and clearer also the carbonation was a little different between the home-brew and real Blue Moon, that was the only way my Fiance could tell the difference. She is very hard to win over for a good home-brew also so congratulations BM.

 

[wcarter1227]

So mine has been in bottles for a week now. I couldnt wait to taste it even though the carb is a little low.

I used safbrew t58 and it tastes dead on of a hoegarden.

Heres a link to the pic, small head on it but its only been in the bottle for a week.
http://www.facebook.com/photo.php?pid=1405850&l=1a12e9dae8&id=1494445709

 

[rickyhoel]

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.

 

[wcarter1227]

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.

the batch i made with sweet peels and notty is for my wife, shes more of a fan of blue moon than traditional wits.

Taste update for the t58 batch, im getting a real strong apple alcoholic taste, i know its still green but it actually works well with the yeasty orangy corriander taste.

cant wait to see what this tastes like in a few more weeks

 

[wcarter1227]

Another Update, brewed both of the batches back on july 31st. 1 batch with sweet orange peel and notty yeast and a second batch with bitter peel and t58 yeast. The t58 yeast batch seemed very hot and over spiced after 3 weeks in the bottle. Also seemed very dry and 1 dimensional, and the color was more of a hazy yellow.

I just cracked another bottle open today another bottle, now been in bottles for 6 weeks and its starting to really come together. The hot alcoholic taste is subsiding, the body seems to be a bit more and the color of the beer is more orangy than it was before.

Ive brewed this a few times before but this time when i added the flaked oats it really helped with the head retention. I wish I would have brewed this just a few months earlier. This would have been the perfect lawnmower beer the way it is turning out.

 

[psutimmah]

Okay so I went to LHBS today with my brewbuddy. They had a bunch of brewers doing their thing, mostly extract style. Sampled quite a bit before picking out my recipe. I had a few recipes saved into the phone as well as my homebrew bible on hand. My buddy Marc picked up enough stuff to brew an abbey trappist. I on the other hand couldn't decide. I just brewed and am about to keg "blacklabs orange cascade" and samples have kicked ass. I thought about the same grain bill and using a belgian or hefe yeast. However this is what I will be brewing monday. Just pitched the yeast starter about 2 hrs ago with White Labs Hefeweizen IV. The LHBS had a sale on it!

Using this recipe as a base. What ya'll think...!?!??....

4.5 lbs Briess 2-row
4.5 lbs Flaked Wheat (Red)
1 oz. East Kent Goldings FWH
1 oz. Bitter Orange Peel (10 minutes)
1 oz. Homeground Coriander Seeds (10 minutes)
White Labs Hefeweizen IV Yeast

Still figuring what mash schedule I wanna follow. I use a Coleman Xtreme.. so its big.

"Edit: Just realized I have White Labs Cream Ale Yeast as well. Anyone ever work with this..maybe this might be an interesting choice for this brew? The brain is always working..."

 

[psutimmah]

So yesterday was brewday!

I ended up making a hefe. Utilized this recipe for 5 gallons:

4.5 lbs Pale Malt 2-row (briess)
4.5 lbs Red Flaked Wheat
1 oz FWH US East Kent Goldings
1 oz Ground Coriander @ 10 min left
1 oz Bitter Orange Peel @ 10 min left
1 vial WL Hefeweizen Yeast

Hit my first temp @ 122 perfect w/ 133 degree water
Second temp was short at 145 for about 40 minutes (didnt have enough hot water) w/ 200 degree water
Brought temp to 153 for 30 minutes w/ boiling water
Sparged at 168 w/ 200 degree water

I still hit the style with og of 1.045 so we will see what happens.

I woke up this am to the blowing off of the stopper. Started quick and lookin sexy. :rockin:

 

[Kazator]

Hi.

I am working on the recipe, little bit changing BierMuncher´s, can you tell me if it is good or bad? I am quite a "green" home brewer.

Belgian Wit:
5g batch

2 lb Flaked Wheat
1/2 lb Belgian Aromatic
1/2 lb Crystal Wheat Malt
3 lb Pale Malt Extract
1.5 lb Wheat DME

1.5 oz Goldings 60m
0.5 oz Saaz 30m
0.25 oz Saaz 5m

0.75 oz Coriander 10m
0.75 oz Bitter Orange Peel 10m

Belgian Wit yeast WP400

Thank you.

 

[GordonT]

I hope you don't mind my jumping in but I have been experimenting with spices including orange peel and vanilla bean, over the last several months. Lately I've come to the conclusion that different spices have to be added at different times.

Licorice root I've been adding at 10-15 minutes with good results.
Coriander I've been crushing in a baggie and adding right when I turn the heat off.

Spices like nutmeg or cumin should probably also be added at 5 or the end.

I have a Spiced Old Ale that has turned out beautifully twice now. It uses cinnamon sticks that I add around 10 - 15.

So I'm thinking that ground spices are too delicate to boil. The flavour will boil off. They should be added very late in the boil. Hard spices like licorice, cinnamon sticks or star anise (unless you grind it) should be boiled but only long enough to pull the flavour out.

I tried adding dried orange peel to several beers but don't like it as much as adding fresh zest. I live in an area where we have access to mandarins and tangerines throughout the year so I just zest those and add at 5 minutes or as I turn the heat off. My wife has suggested I grate the orange but I have been carefully cutting the zest off, leaving the bitter pith, and cutting that into small pieces.

In my last two beers I used the peel of two oranges and that turned out to be just the right amount with the flavour nicely married with the malt and hops.

I hope this is of some help.

I just got an activator pack of 3942 Belgian Wheat yeast.

I am going to brew this tomorrow with that yeast. The Wyeast brochure says "Estery, low phenol producing yeast from [a] small Belgian brewery. Apple, bubble gum and plum aromas with a dry but fruity finish."

I love fruity beers. I love wheat beers. This could be heaven.

Please tell me more about the coriander and the orange. How are they prepared ?

Thanks for sharing the recipe.

 

[forcabrew]

just brewed the extract version on the first page and racked into secondary today. it tasted like its going to be a great brew. im drying hoping with a half ounce of kent goldings. quick question it looks very thick im wondering if i should throw some gelatin in there to fine the brew out?

 

[BierMuncher]

just brewed the extract version on the first page and racked into secondary today. it tasted like its going to be a great brew. im drying hoping with a half ounce of kent goldings. quick question it looks very thick im wondering if i should throw some gelatin in there to fine the brew out?

Don't add anything. This is a wheat beer and is supposed to have an unfiltered character. :rockin:

 

[sacrifice]

So, I am whipping up a 1L starter (I always do a starter due to the way yeast is shipped to me - sometimes takes 3 weeks to get here) in order to do the AG recipe on Page 1 this weekend. I have started to leave my brew in the primary for a month for the yeast to do its thing and make me a nice clear beer. How about with a wit? A month or?

 

[psutimmah]

Update: The beer came out great. Thanks for the recipe bier. The coriander comes through just a bit, but compliments the orange peel wonderfully. Everyone who tried this loved it. I liked it too cuz I could enjoy out of the bottle. The yeast added so much flavor. Some sips were bananaie lol, some almost bubble gum, and all while the coriander throws around your taste buds. I am gonna brew this again exact but also mess with a couple different yeasts. The color is spot on to hefe/ blue moon wheat style. Winner here all the way around. Thanks Again Bier, and everyone else for sharing tips and experiences.

 

[Gear101]

ok say what would happen if you added a BrettB..for a second fermentation..would you need to add sugar..

 

[wcarter1227]

ok say what would happen if you added a BrettB..for a second fermentation..would you need to add sugar..

Brett can eat through some of the more complex sugars that regular sacc can not, this recipes usually cuts out at about 1.013 the past few times ive brewed it. My guess with the brett your gonna need some extra fermentation time and expect this to get pretty dry, my guess is around 1.00.

Maybe other might want to chime in but i dont really feel that this beer has a body that could support some brett character, i feel that this would make the beer really dry and thin and very one dimensional.

just my 2 cents, i like my brett beers to be a bit higher in abv