What yeast to most of you use, or is that too general of a question? Also, may I assume it is a standard 60 minute mash and boil? When I attempt this, I plan to go BIAB.
The company was Italco, a wholesaler to the restaurant trade. Keep in mind the time I described was 25 years ago. I have no idea if the company is still around or what stock they carry now.Any chance you can tell us which spice shop? I'm in Centennial and think I want to do this next.
Blue Moon is NOT a witbier. It is what I call an American Style WHITE Ale. It was specifically designed NOT to have that distinctive, spicy, estery, yeast character. If you want to make Blue Moon, you will NOT use anything other than a CLEAN yeast, such as US-05.US-05 is extremely bland and doesn't play well with a wit.
The company was Italco, a wholesaler to the restaurant trade. Keep in mind the time I described was 25 years ago. I have no idea if the company is still around or what stock they carry now.
As was suggested in an earlier post, I believe the distinctive flavor of Blue Moon owes more to the coriander than the orange peel.
Blue Moon is NOT a witbier. It is what I call an American Style WHITE Ale. It was specifically designed NOT to have that distinctive, spicy, estery, yeast character. If you want to make Blue Moon, you will NOT use anything other than a CLEAN yeast, such as US-05.
|Hops - Amarillo|
|Hops - Cascade|
|Hops - Citra|
|Hops - Galaxy|
|Hops - Hallertau Blanc|
|Hops - Mosaic|
|Hops - Magnum|
|Hops - Warrior|
Wayne1, I want to offer my personal thanks for your 13 year(!) contribution to this thread. Your advice has been very helpful to a guy who only started homebrewing last August. Using the info you provided back on page 1, I have already made one Blue Moon clone which was popular with the wife and neighbors.
I will be attempting another this weekend. My wife loves Blue Moon but wants something lighter, so I'll be reducing the OG a bit. I'll be doing a split batch and throwing blueberries into one of the fermenters after a few days to create a "Blueberry Moon". (I've had one successful blueberry wit already, so I'm optimistic.)
Is there a final recipe?
Some llalamnd Voss might be an interesting yeast to use for this recipe.
This is Lalemand Voss Kveik, pitched at half prescribed rate to stress the yeast, fermented at 95F, using the Nilo#12 recipe, orange/tangerine is pronounced,
I have also under pitched/high temp Voss Kveik on another ale. Definitely got the tangerine flavor. It faded by 3 weeks and the Kveik twang became present. Did that happen to you?
It definitely shouldn't give any belgian-y flavors. If the New England strain is Conan as I suspect it may add a slickness and some really nice apricot esters. Try it and report back!I'm doing a blue moon clone tomorrow. I stopped by my friendly local craft brewery for some fresh US-05 slurry. They also had some fresh LalBrew New England Ale slurry. The brewmaster suggested trying 50/50 for the blue moon. Any opinions on this?
View attachment 786014
From the Lallemand website:
LALBREW NEW ENGLAND™
LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ale
11/12/22 Brew Day
Original Gravity 1.052
Target Terminal Gravity 1.010
Ferment @ 68F
11/19/22 (1 week)
Orange aroma has noticeably decreased.
I'll report back on the progess.
Planned Ingredients for 11.25 gallons @ 83.5% efficiency
1.5 tsp 5.2 pH Stabilizer - added during mash
16.0 oz Rice Hulls - added during mash 60 m
5 lb (25.0%) Standard 2-Row; Rahr - added during mash 60 m
5 lb (25.0%) Pilsner Malt; Weyermann® - added during mash 60 m
7.5 lb (37.5%) White Wheat Malt; Briess - added during mash 60 m
2.0 lb (10.0%) Oats Flaked - added during mash 60 m
8 oz (2.5%) German CaraFoam - added during mash 60 m
2 oz (100.0%) Hallertauer Mittelfrüher (4.6%) - added during boil, boiled 90 m
1 oz Corriander ground (dried) - added during boil, boiled 10 m
2 oz Valencia Orange Peel (dried) - added during boil, boiled 5 m
Edit: Hops were Hallertauer Tradition
We have multiple water sources in James City County. Four treatment plants using aquifer wells, desalination plants (R.O), and reservoirs. It's tested for quality and contaminates of course but the make up varies by demand and is not consistent. I do use an activated carbon water filter.The 5.2 pH Stabilizer is most likely not helping (or hurting) your mash but it's certainly not performing the function you think it is.
It's best to use a brewing water calculator or spreadsheet to determine the necessary water additions to hit your mash pH target.
If using tap water get it tested (Ward Labs) to determine the makeup (Alkalinity, Calcium, Magnesium, Sodium, Chloride, Sulfate).
If using RO or Distilled then it's like starting with a blank slate.
If the recipe is correctly entered the spreadsheet below estimates a distilled water mash pH of 5.86. If using tap water, inputting those parameters into the spreadsheet would change that estimate depending on its makeup.
This would then be adjusted up or down (to your desired mash target pH) using the recommended acid/base and mineral additions.
View attachment 792806
We have multiple water sources in James City County. Four treatment plants using aquifer wells, desalination plants (R.O), and reservoirs. It's tested for quality and contaminates of course but the make up varies by demand and is not consistent. I do use an activated carbon water filter.
I know I could use distilled and I may try that. But for now I have no complaints. Plus 15 gallons of distilled water for a 10 gallon batch is additional $15 plus the costs of chemicals.
Enter your email address to join:
Register today and take advantage of membership benefits.
Enter your email address to join: