Witbier Blue Balls Belgian Wit (Blue Moon Clone)

[TrubDog]

Sounds good.

How much? 1/2 lb or 1 lb? Do I add it in first, last or ?

Thanks!

 

[mccumath]

I used 1/2 lb for this recipe, soaked it in hot, out of the tap, water for a while while my strike water was heating up. Then added it to the mash tun, followed by the grains. Then mashed as usual. They do not impart any flavors, and should not be calculated as part of the grain bill either, if I read correctly. Hope that helps.

Ryan M.

 

[TrubDog]

Perfect!

Ya just think you are starting to understand the various causes and affects of brewing and then you try something different and you realize you don't know jack!

Thanks for the info - hopefully it will also help someone else.

Dave

 

[letmeholleratya]

This beer turned out great! I think I've found a regular

 

[tt0027]

This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)

1.49 oz Goldings, East Kent [5.00%] (60 min)

0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc

1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.

Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)

Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...

I saw this asked a few times with no answer. Not sure if it belongs somewhere else, but I want to try this recipe out but have never done a PM before. With only 2lb of grain (I'm only counting the wheat, but maybe I should also count the DME???), how do i determine how much strike water to use? Does it follow the 1.5 qt / 1 lb rule? That would only be 3 qts (.75 gal). Once I've done that, how much water should I use to sparge? I've read 2 times the initial mash, so that would be 1.5 gal. for a total of 2.25 (not counting boil off). Ultimately, what volume should my wort be?

Should I mash with .75 gal strike water, sparge with 1.5 gal, and then combine the two, boil, add DME, and then top off to OG in the fermenter? Or should I be shooting for a minimum volume of wort for the boil? Or something else altogether?

Thanks!

 

[tt0027]

I saw this asked a few times with no answer. Not sure if it belongs somewhere else, but I want to try this recipe out but have never done a PM before. With only 2lb of grain (I'm only counting the wheat, but maybe I should also count the DME???), how do i determine how much strike water to use? Does it follow the 1.5 qt / 1 lb rule? That would only be 3 qts (.75 gal). Once I've done that, how much water should I use to sparge? I've read 2 times the initial mash, so that would be 1.5 gal. for a total of 2.25 (not counting boil off). Ultimately, what volume should my wort be?

Should I mash with .75 gal strike water, sparge with 1.5 gal, and then combine the two, boil, add DME, and then top off to OG in the fermenter? Or should I be shooting for a minimum volume of wort for the boil? Or something else altogether?

Thanks!

Disregard... Beersmith answered for me. For anyone curious, Beersmith recommends a 3.5qt mash in for 75 min with a 3.88 gal fly sparge at 168f. Then add water to get to preboil OG of 1.061. I'll give it a whirl and see how it goes.

 

[tre9er]

I have 3.3lbs. Pilsen LME leftover that I've been wanting to use-up. Here's what I came up with to brew this partial mash:

http://hopville.com/recipe/1123936/witbier-recipes/bloo-muen

 

[Craigvu]

Ok I promise I've searched and can't find the answer, but how do you crush or prepare the coriander? I got whole seeds from my lhbs.

 

[tre9er]

Ok I promise I've searched and can't find the answer, but how do you crush or prepare the coriander? I got whole seeds from my lhbs.

Coffee grinder if you have one. Else roll it with beer bottle our rolling pin in a plastic bag

 

[rickyhoel]

I just put them in a plastic bag and hit them with a small hammer.

 

[mccumath]

I just put them in a plastic bag and hit them with a small hammer.

This. Coriander is tough to break up by rolling. Coffee grinder is best, but whatever works!

 

[Stix]

Brewing this as we speak I added 1.5 lbs wheat malt and 1.0 lbs oats. Using Belgium witbier yeast.

Mash temp is a bit low at 150.

 

[Stix]

Smells fantastic. Same as first time I helped brother do his. Will have to see the taste difference with the oats and wheat malt. Fermenting like mad

 

[tre9er]

I had three days of good airlock activity around 70-72 on the strip thermo. Initial smells of banana were fantastic. Temp gradually dropping to 68-70. Been in primary a week. Next week I'll cold crash it and bottle.

 

[letmeholleratya]

Hi all, quick question for kegging...

I bottled this when I brewed it a couple of months ago. It turned out great, so I plan on making it again. I noticed that after the brews would clear in the bottle, to get the best flavor I needed to gently rouse the yeast up. Do you guys do anything when it's kegged, or do you just pour clear?

Great recipe by the way, BM.

 

[tre9er]

Some hefes and unfiltered brews in kegs I've been told need to be roused periodically. Boulevard makes a wheat beer that can get funky taste/smell if the keg isn't roused, which I've experienced. Others can chime in with their thoughts.

 

[Stix]

Can this be kegged and use that as secondary? Or just leave in primary for 2 weeks?

 

[TrubDog]

Just brewed this up today. I kicked up the recipe and went with...

5.5lbs pale malt
5.5 lbs flaked wheat
1 lb flaked oats
US-05

I left the corriander and orange peel per the original recipe. Anxious to see how this turns out.

Update later...

 

[tre9er]

Did you mash all of the grain bill? How much mash water? Flaked grains are some sticky buggers.

 

[Stix]

Poured a glass tonight. Very good. I will be brewing this again. Fast and easy. Just how I like it

 

[tre9er]

Bottling this tonight after 15 days in FV. Hydro read 1.010 last night (started 1.040) and sample was great. Citrus and coriander coming thru nicely. Light, refreshing, I think the wife will love this.

 

[Looper]

I just got back from the LHBS, and picked up 5lbs of "White Wheat" instead of flaked wheat.

Will it still make the same beer?

What is the difference?

 

[RandalG]

^ I think BM addressed this in the thread somewhere. I can't really say because I've always used flaked. Not sure where you are in Chitown but Bevart at 101st and Western in Beverly has it. That's where I get mine.
Sipping one right now as a mater of fact and it sure is tasty. I added .25 oz. of sweet orange peel as well as the bitter which gives it a hint of sweetness. Not like throwing a slice of orange in it but you can tell it's there.

Hi all, quick question for kegging...

I bottled this when I brewed it a couple of months ago. It turned out great, so I plan on making it again. I noticed that after the brews would clear in the bottle, to get the best flavor I needed to gently rouse the yeast up. Do you guys do anything when it's kegged, or do you just pour clear?

Great recipe by the way, BM.

So far I've just been pouring clear from the keg and it still tastes pretty good. Last time I bottled as well. Just gave it a little rock on the last glass and it is better. I'll need to remember this for next time though as I just found out it's almost dead.

 

[pascott6]

Brewing this one tomorrow. My first all grain can't wait.

 

[pascott6]

Brewing now & missed mash temp. by about 11-14 degrees on the low side. Will it matter much? It came down to about 143 dg.

 

[letmeholleratya]

Brewed this again last weekend. I made the ag version, with some changes. I added 1# of german dark wheat, and used ~1.25 oz of orange zest. Last time i couldn't taste any orange.

 

[pascott6]

Brewed the AG version 18 days ago. Kegged it & have it carbing now hope to have pics by sunday. It tasted very good. This was my first AG

 

[brew2enjoy]

Just picked up the ingredients for this today after the wifey requested a blue moon clone. I added a slight twist to the grain bill by adding 8oz of Acidulated malt. I am hoping this will give it a hint of that crisp sour refreshing aspect. We shall see. Oh and I am also using Dogfish Head's DNA yeast strain. Should make for an interesting beer.

 

[ButcherBrew]

This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)

1.49 oz Goldings, East Kent [5.00%] (60 min)

0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc

1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.

Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)

Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...

Hey BM...If your around, I took a stab at the PM recipe you posted and ran into some difficulty...First screw up...I used the 1.25qt of water rule for steeping the flaked oats....within 10 minutes I knew I had screwed up because it turned into a large pile of oatmeal! I added another gallon or so of water - brought back up to temp and steeped for 30 mins....

Next issue, I steeped in a extra fine mesh nylon bag....when I went to pull it out, the liquid was trapped in the bag because of the thickness of the flaked oats...it created quite the mess. I did some squeezing to get as much of the liquid out.....Not sure if this was a bonehead move or not. I then added another gallon of water and the rest of the fermentables and started the boil and completed the recipe.

Now...Fermentation went well and was very vigerous! 2 and a half weeks later, I start to transfer into the keg and I notice after transferring about 3 gallons, there was nothing but sludge in the bucket ...I ended up only able to get about 3.5 gallons total from this batch as the remaining Yeast cake, sludge, etc took up the rest of the volume of the fermenter. I have NO idea where all this extra sludge came from....it wasn't present in the kettle when I transferred to the fermenter.

On a positive note, the sample I tasted was nice, light and refreshing so I think it will be a really good beer. Just bumed that I didnt get a full 5 gallons. (And yes, the fermenter had 5.25 gallons when I added the yeast)

Might just be me - but I had some struggles with the partial. I am close to going all grain once I make a couple more purchases and will definitely try that version.

Any thoughts on my struggles for future Partial Mashers to be aware of?

Gracias!!!

Butcherbrew

 

[agentEhrman]

Brewed the AG version 18 days ago. Kegged it & have it carbing now hope to have pics by sunday. It tasted very good. This was my first AG

I brewed this up as my first AG about 3 months ago as well, great beer to go AG on for sure. Not a huge grain bill, and it sure is TASTY! This is now permanently in the rotation at my house!

I'm curious, did your mash temps effect the ABV at all? I have that you get more alcohol from mashing at lower temps, and a more full mouth feel mashing in the mid to upper 150s.. Just curious of an effect it had for you.