Witbier Blue Balls Belgian Wit (Blue Moon Clone)

[forcabrew]

I have bairds maris otter and cm 2 row which would be best to use or should I buy the Pale malt crisp? Also how many lbs of rice hulls would you reccomend? What's everyone using as far as water to grain ratios for the mash? I usually use 1.25 quarts per pound of grain. Thanks all

 

[BierMuncher]

I have bairds maris otter and cm 2 row which would be best to use or should I buy the Pale malt crisp? Also how many lbs of rice hulls would you reccomend? What's everyone using as far as water to grain ratios for the mash? I usually use 1.25 quarts per pound of grain. Thanks all

Use your basic 2-row. Don't measure out rice hulls in pounds so much. A ten pound sack is the size of 55 sack of barley. I usually use one full (decent sized) sauce pan for every five gallons.Your water / grain ratio looks fine.

 

[forcabrew]

Use your basic 2-row. Don't measure out rice hulls in pounds so much. A ten pound sack is the size of 55 sack of barley. I usually use one full (decent sized) sauce pan for every five gallons.Your water / grain ratio looks fine.

Thank you BM. I also decided to go with us05. Should I add flour or leave it alone? How much flour do I use If so?

Thanks all

 

[lud]

Flour?

 

[milldoggy]

Flour?

Adds that cloudy haze you get in a hoooooooooogarden

 

[lud]

Adds that cloudy haze you get in a hoooooooooogarden

Ahhhhhhhh....THAT'S where that comes from....I'llll try that next time! Bahahahahahahahahahaha!

 

[Sippin37]

Well brewed this up yesterday but ran out of propane with about 5-10 minutes left. To make matters worse, the gas station also ran out of propane. So I threw the orange and coriander in, stirred it up for about 5 minutes and then started to chill the wort down. Hope it still has enough orange/coriander character to it.

Well this turned out fantastic! The only difference I made was zested about half an orange, let that sit in some triple sec for 2 days, strained out the zest, and then dumped it right into the keg. Now I can actually taste the orange and DAMN is this good! Thanks Biermuncher

 

[jefro]

Reporting back - I think I failed. My batch is tart (almost sour), and has a taste that is distinctly not Blue Moon. It may be the phenolic taste of Hoegarden, but I have never tasted one, so don't know.

Points to consider:

- I didn't use oats. I should have read this entire thread before jumping in!

- I had a heck of a time cooling it off (large volume & no wort chiller) and pitched at 80 after several hours in an ice water bath.

- I boiled away my aromatics by adding them too soon. Orange and coriander should go in at flameout or very close to it.

- I used Belgian Witbier yeast. I think this may be the main source of the tartness/aroma. It also tasted very yeasty even after 3 weeks in the fermenter.

- I bottled too soon (3 weeks) - should have used a secondary and aged it for a while.

So.. will this beer improve, or should I just chuck it and keep experimenting? It ain't Blue Moon or anything near it, but it might be a nice Belgian for all I know. It tastes like paint to me, but for all I know that is how Belgian Witbier is supposed to taste. (Don't ask how I know what paint tastes like.)

 

[ZombieBrew83]

Reporting back - I think I failed. My batch is tart (almost sour), and has a taste that is distinctly not Blue Moon. It may be the phenolic taste of Hoegarden, but I have never tasted one, so don't know.

Points to consider:

- I didn't use oats. I should have read this entire thread before jumping in!

- I had a heck of a time cooling it off (large volume & no wort chiller) and pitched at 80 after several hours in an ice water bath.

- I boiled away my aromatics by adding them too soon. Orange and coriander should go in at flameout or very close to it.

- I used Belgian Witbier yeast. I think this may be the main source of the tartness/aroma. It also tasted very yeasty even after 3 weeks in the fermenter.

- I bottled too soon (3 weeks) - should have used a secondary and aged it for a while.

So.. will this beer improve, or should I just chuck it and keep experimenting? It ain't Blue Moon or anything near it, but it might be a nice Belgian for all I know. It tastes like paint to me, but for all I know that is how Belgian Witbier is supposed to taste. (Don't ask how I know what paint tastes like.)

I have made this recipe twice now and can firmly say this a delicious Belgian Wit, however it is not in the same neighborhood as Blue Moon. I agree that mine have come out much closer to Hoegaarden. Mine have not tasted like paint, as you describe. I have bottled this recipe after only three weeks in the fermenter without any ill results.

For something closer to a Blue Moon clone, I recommend trying one of the recipes in this thread:

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

I bottled Niloh's #4 recipe (listed towards the end of the thread) a couple weeks ago and tasted much closer to Blue Moon than BierMuncher's recipe. Good luck!

 

[jefro]

Thanks ZombieBrew83 - I may have overstated by describing it as "paint" The flavor is not solvent-like, but it is very ... fruity almost, estery I guess. Before I dump it I'll try to find someone who knows the styles who can advise on whether I brewed a bad batch, or a good batch I don't like. I'll try the other recipes next.

 

[ZombieBrew83]

Thanks ZombieBrew83 - I may have overstated by describing it as "paint" The flavor is not solvent-like, but it is very ... fruity almost, estery I guess. Before I dump it I'll try to find someone who knows the styles who can advise on whether I brewed a bad batch, or a good batch I don't like. I'll try the other recipes next.

I had a couple of these last night to meditate on you problem a little I think that the orange peal could create a little sourness and tartness if you add it too soon. I usually throw mine in with the coriander at 5 minutes and then let it stay in the kettle as I cool. I think that helps to hold onto the orange aroma more instead of letting it boil off. Ferm temps have a big impact with this too. I try to push mine a little on the high side to subdue the spicy ness of 3994.

I'd guess that you'll be fine. The flavor will mellow a little bit over time as well.

 

[letmeholleratya]

Reporting back - I think I failed. My batch is tart (almost sour), and has a taste that is distinctly not Blue Moon. It may be the phenolic taste of Hoegarden, but I have never tasted one, so don't know.

Points to consider:

- I didn't use oats. I should have read this entire thread before jumping in!

- I had a heck of a time cooling it off (large volume & no wort chiller) and pitched at 80 after several hours in an ice water bath.

- I boiled away my aromatics by adding them too soon. Orange and coriander should go in at flameout or very close to it.

- I used Belgian Witbier yeast. I think this may be the main source of the tartness/aroma. It also tasted very yeasty even after 3 weeks in the fermenter.

- I bottled too soon (3 weeks) - should have used a secondary and aged it for a while.

So.. will this beer improve, or should I just chuck it and keep experimenting? It ain't Blue Moon or anything near it, but it might be a nice Belgian for all I know. It tastes like paint to me, but for all I know that is how Belgian Witbier is supposed to taste. (Don't ask how I know what paint tastes like.)

I have made this 3 times now (with a tad bit of tweaking). Yes, it does not really taste much like blue moon (much much better, IMO). I would think to get more like BM, use a clean ale yeast instead of Belgian. Belgian yeast seems to have a pretty distinct, spicy, taste. Has become one of my favorite high level types of beer.

This brew has become a staple for me. I believe I have found my "house brew" - I always want to have it on tap

 

[forcabrew]

Use your basic 2-row. Don't measure out rice hulls in pounds so much. A ten pound sack is the size of 55 sack of barley. I usually use one full (decent sized) sauce pan for every five gallons.Your water / grain ratio looks fine.

so im brewing 10 gallons of this tomorrow but after i input my grain using the US 2 row at 2srm my and its calculating the final srm to be 3.2.. wouldn't the maris otter bump the srm to a closer level to your recipe? would it just change the entire taste profile? if thats the case what about adding some C40 to get the srm back in line with the original recipe? i also have british 50 - 60 malt

HELP PLEASE i know its last minute thanks all

 

[forcabrew]

Used the 2 row and alittle C40 and US 05 hit all numbers. Looks great and its bubbling away

 

[Chuckabrewski]

Brewing this tomorrow i added an extra pound of flaked wheat and uk pale this is what i came up with.

HOME BREW RECIPE:
Title: Blue Balls

Brew Method: All Grain
Style Name: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 6.5 gallons
Efficiency: 75%

STATS:
Original Gravity: 1.054
Final Gravity: 1.013
ABV (standard): 5.39%
IBU (tinseth): 17.96
SRM (morey): 4.19

FERMENTABLES:
5.5 lb - Pale 2-Row (50%)
5.5 lb - Flaked Wheat (50%)

HOPS:
1 oz - East Kent Goldings (AA 5) for 60 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Mash in @ Temp: 154 F, Time: 60 min, Amount: 3.5 gal
2) Mash out @ Temp 168 F, Time 10 min, Amount 3.0 gal

OTHER INGREDIENTS:
0.75 oz - Bitter Orange Peel, Time: 5 min, Type: Flavor, Use: Boil
0.75 oz - Corriander , Time: 5 min, Type: Spice, Use: Boil

YEAST:
White Labs - Belgian Wit Ale Yeast WLP400
Starter: No
Form: Liquid
Attenuation (avg): 76%
Flocculation: Low-Med
Optimum Temperature: 67 F - 74 F


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-08-17 17:40 UTC
Recipe Last Updated: 2012-08-17 17:39 UTC

 

[jefro]

Checking back in - after being in the bottle for a month, the stuff I made is actually drinkable. I can taste the orange slightly, but not the coriander at all, as a note on a background of simple pale ale. There is also an overtone that is quite phenolic and estery, almost citrusy but not quite, which I attribute directly to the yeast (WLP400) - this is what I thought tasted like paint a few weeks ago. After aging, I have decided it is not really a bad taste, but not one that I would make with the recipe I did. I can taste the same sort of thing in other Belgians, where it is much complemented by malty sweetness, as in a good abbey ale.

Next time I want a Belgian beer, I'll make a dubbel or saison, I think. Next time I try to re-create Blue Moon I'll use ale yeast as well as oats, as the true original calls for, and add the spices at flameout.

I learn *so much* from this group.

 

[bknifefight]

This may have been covered but damned if I read 41 pages for a simple answer...

The OP shows a OG of 1.038. Why so low? That is an efficiency in the mid 60's if I'm not mistaken. A lot of people were chiming in that they "hit all the numbers." So why is efficiency lacking in this recipe? Is it the flaked wheat?

 

[BierMuncher]

This may have been covered but damned if I read 41 pages for a simple answer...

The OP shows a OG of 1.038. Why so low? That is an efficiency in the mid 60's if I'm not mistaken. A lot of people were chiming in that they "hit all the numbers." So why is efficiency lacking in this recipe? Is it the flaked wheat?

Yep.

 

[bknifefight]

Ok, cool. Well, we didn't boil down as much as expected doing a 10 gallon recipe of this and ended up with 11 gallons at 1.040. I was bummed that the efficiency wasn't there but that explains why. I never have as good efficiency when brewing with wheat.

 

[Chuckabrewski]

Its been 14 days in primary I'm going to keg this up tonight. What psi do you recommend?

 

[Jimmyjim]

I believe Coors recommends 16PSI at 38F for Blue Moon. FWIW.

 

[Chuckabrewski]

I made a rookie mistake and racked into the keg before taking my FG and ended up with 1.020. My OG was 1.050 any harm in treating the keg like a secondary for a few more days, or should i just throw it on some CO2. It was on the yeast for 12 days at 70 degrees.

 

[letmeholleratya]

I made a rookie mistake and racked into the keg before taking my FG and ended up with 1.020. My OG was 1.050 any harm in treating the keg like a secondary for a few more days, or should i just throw it on some CO2. It was on the yeast for 12 days at 70 degrees.

I'd let if finish out. These are supposed to be light and crisp. 1.020 seems way too heavy.

 

[swackattack]

Been drinking this ag clone for a few weeks now, could be my process but seems to light forbthe clone and the yeast makes it much more like a traditional belgian wheat, not the american wheat bluemoon is. Will try the recipe again with us05

 

[jesseroberge]

Recipe: Belgian Wit
Brewer: BierMuncher
Style: Witbier
TYPE: All Grain
Taste: (47.0) Awesome taste. Add a slice of orange and people will be asking how you bought a keg of Blue Moon.Distinctive, light wheat beer with a hint of spice. The head is very white and lasts a long time. This is a light, spicy session ale. Perfect for the summer.

Recipe Specifications
--------------------------
Batch Size: 5.20 gal
Boil Size: 6.50 gal
Estimated OG: 1.038 SG
Estimated Color: 4.4 SRM

Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
Mash Out Add 3.00 gal of water at 196.6 F 168.0 F 10 min

Alot of people say that blue moon tastes like Hoegaarden is that corect ?

In the recipie it cals for coriandet seend and orange peel, where do I get this ?? At the local supermarket ? When you say orange peel "bitter" what does that mean ?

 

[Demon]

Bitter orange peel can be found at any brew shop in 1oz packs. For coriander a local grocery store will have it in the spice aisle. Get whole kernels and crush them with a mortar/pestle or rolling pin.

 

[jesseroberge]

Bitter orange peel can be found at any brew shop in 1oz packs. For coriander a local grocery store will have it in the spice aisle. Get whole kernels and crush them with a mortar/pestle or rolling pin.

Thanks dude is this beer a clone or look a like of a Hoegaarden ?

 

[XPLSV]

Bitter orange peel can be found at any brew shop in 1oz packs. For coriander a local grocery store will have it in the spice aisle. Get whole kernels and crush them with a mortar/pestle or rolling pin.

My wife volunteered the small hand-held electric coffee grinder the first time we made a batch of this wonderful liquid...and the thing did a fantastic job on the coriander.

 

[slimshady95sox]

BrierM, i need you to tell me at what temperature should the beer ferment and how long in the primary if i dont have a secondary?

 

[Demon]

BrierM, i need you to tell me at what temperature should the beer ferment and how long in the primary if i dont have a secondary?

I ferment this at 68* for two weeks, no secondary.