Blue Moon Clone

[nilo]

Here's some measurements of orange peels (Frontier organic from Amazon, 16oz for $15) and whole coriander seeds ( Marshalls Creek Spices from Amazon, 5oz for $8).
3oz orange peels ~ 0.70cup
0.5oz coriander ~ 3 Table spoons ~ 1/5cup
[Correcting] For a 20gal batch, this would translate into about $12 worth of orange peels and $2 of coriander. Hope this helps.

 

[lorvan]

I found both whole coriander and dried ground orange peel at the Bulk Barn (Canada). I bought about the same amount as what Nilo shows above, all for about $6. The only thing is that I don't know what type of orange peel it is, but I'm not too concerned about that...


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[Poobah58]

OK guys, thanks. Guess I haven't been putting much spice into my recipe. Still seems like quite a bit. Maybe I'll bump it up a bit and see how it turns out. Just can't see putting in 12oz orange peel and 2oz coriander in a 20 gallon batch. I thought my last 2 batches tasted pretty good and I used a fraction of that...

 

[COEBRA]

OK guys, thanks. Guess I haven't been putting much spice into my recipe. Still seems like quite a bit. Maybe I'll bump it up a bit and see how it turns out. Just can't see putting in 12oz orange peel and 2oz coriander in a 20 gallon batch. I thought my last 2 batches tasted pretty good and I used a fraction of that...

That's what makes homebrewing so much fun... You can adjust anything anyway you want to meet your taste.

 

[jsbarks]

I found both whole coriander and dried ground orange peel at the Bulk Barn (Canada). I bought about the same amount as what Nilo shows above, all for about $6. The only thing is that I don't know what type of orange peel it is, but I'm not too concerned about that...


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It's a bitter orange peel. A thicker rind than the sweet. Still turned out ok

 

[progmac]

OK guys, thanks. Guess I haven't been putting much spice into my recipe. Still seems like quite a bit. Maybe I'll bump it up a bit and see how it turns out. Just can't see putting in 12oz orange peel and 2oz coriander in a 20 gallon batch. I thought my last 2 batches tasted pretty good and I used a fraction of that...

I think Nilo is right on or very close with the orange amount. Blue Moon as it is made today is extremely, over-the-top orangey. Add a fresh orange and you come very close to having a glass of orange juice.

 

[KPSquared]

To make an accurate clone today you need corn syrup and who knows what other chemicals.

 

[Wayne1]

To make an accurate clone today you need corn syrup and who knows what other chemicals.

Please state your source for such bold statements.

Blue Moon has NEVER been made with anything from corn. It still is not.

To the best of MY knowledge corn syrup is not used in brewing in Golden. Corn STARCH is used in Keystone and Keystone Light.

 

[shadows69]

http://www.barnivore.com/beer/225/Blue-Moon-Brewing-Company
Here it talks about how they use corn syrup. Also on there website it states they use 2 different kinds of hops to make blue moon.

 

[COEBRA]

http://www.barnivore.com/beer/225/Blue-Moon-Brewing-Company
Here it talks about how they use corn syrup. Also on there website it states they use 2 different kinds of hops to make blue moon.

I'm still with Wayne1 on this one... That site is not affiliated in any way with Blue Moon so it's not credible in my book... I'm pretty sure the "Original Brewer" of BM, Wayne, knows this one...

 

[Wayne1]

I know what WAS used in Blue Moon Belgian White when it was brewed at SandLot 19 years ago.

What is used now, wherever it is brewed, I obviously do not have a clue.

I will bow out of this thread now.

I hope some of you found my comments useful.

 

[shadows69]

I was just pointing this out. I saw that corn syrup was listed on anther site as well. Just posting the link that was in reference to what kpsquared was mentioning. I am still curious about the 2 different hops they use. For 9 ibu there can't be a lot of it.

 

[progmac]

I know what WAS used in Blue Moon Belgian White when it was brewed at SandLot 19 years ago.

What is used now, wherever it is brewed, I obviously do not have a clue.

I will bow out of this thread now.

I hope some of you found my comments useful.

nooooooooooooooooooooooooooooooooooooooooooooooooo
wayne, you have led many of us down a fascinating path. if not for you, we would be wondering why we couldn't reproduce blue moon with a wit yeast. you've also given us a huge window into an international brand with far more detail than we could dream of having with a beer like this. when i was brewing my clone , and now when i drink it with friends, i go on and on about what i've learned from you about the history of this beer and i go on about how the original brewer is talking about it and fielding questions.

i hope you'll consider sticking around this mega-thread.

 

[progmac]

I was just pointing this out. I saw that corn syrup was listed on anther site as well. Just posting the link that was in reference to what kpsquared was mentioning. I am still curious about the 2 different hops they use. For 9 ibu there can't be a lot of it.

i think you could choose any hops, they are just for bittering afaik.

 

[Takuie]

I found that using a whole orange, zested, depithed (cut white peel part off) and then chop the orange up and toss it all in at 10 min before flame out, along with using already crushed coriander versus the whole seed really brings out the smoothness of the orange and coriander without them being over powering.

I have a friend that is a self proclaimed beer snob. Only drinks BMC and swears that I run to store and by a bunch of the Blue Moon and empty the bottles into my keg before he gets here. Note I said self proclaimed beer snob.

The recipe above is almost exactly how mine is, I use Nottingham yeast.

Secondly, I just don't ndetstand the big deal if a macro brewery uses HFCS or not. It's sugar, it ferments out right?

 

[lorvan]

I basically followed the original recipe, and it's been in primary for a week now. SG is at 1.012, so I think it's just cleanup time for the yeast... I'm concerned now about the orange/coriander amounts I used after tasting my hydro sample. I'm not really picking up either... so I think I'm going to put some fresh zest and cracked coriander seeds in a cheesecloth bag and throw that in for a week. Anyone do this? (Sorry if it's been over before, there are a lot of pages to go through)

 

[jsbarks]

I just kegged my extract batch. My wife for the first time was surprised how good it was warm and uncarb'd. It went down to 1015 in 5 days with s04 @ 64ish F. Then brought up in a 70F room over 3 days and 2 more at 71-72F.

The yeast cleaned up a lot of off flavours in the diacetyl rest. Now 3 days until it's drinkable for my long weekend.


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[jsbarks]

Left is my extract. Right is blue moon.

My wife gave it 7.5-8/10. So it's my best beer yet! It's very similar in tast. Maybe a bit maltier. Orange peel flavor is off a tad. I used sweet orange peel rather than valancia. Coriander is spot on. This batch won't last!

For those interested for an extract batch:

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{\colortbl;\red255\green255\blue255;\red0\green0\blue0;\red255\green255\blue255;}
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\f0\fs28 \cf2 \cb3 \expnd0\expndtw0\kerning0
\outl0\strokewidth0 \strokec2 HOME BREW RECIPE:\
Title: Blue Moon Clone\
\
Brew Method: Extract\
Style Name: Witbier\
Boil Time: 60 min\
Batch Size: 5.5 gallons (fermentor volume)\
Boil Size: 3.5 gallons\
Boil Gravity: 1.073\
Efficiency: 35% (steeping grains only)\
\
STATS:\
Original Gravity: 1.047\
Final Gravity: 1.013\
ABV (standard): 4.41%\
IBU (tinseth): 10.93\
SRM (morey): 4.47\
\
FERMENTABLES:\
4 lb - Liquid Malt Extract - Light (50%)\
3 lb - Liquid Malt Extract - Wheat (37.5%)\
\
STEEPING GRAINS:\
1 lb - Flaked Oats (12.5%)\
\
HOPS:\
1 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 60 min, IBU: 10.93\
\
OTHER INGREDIENTS:\
3 oz - Sweet Orange Peel, Time: 10 min, Type: Flavor, Use: Boil\
0.5 oz - Coriander, Time: 10 min, Type: Spice, Use: Boil\
2 tbsp - Corn Starch, Time: 15 min, Type: Other, Use: Boil\
\
YEAST:\
Fermentis / Safale - English Ale Yeast S-04\
Starter: No\
Form: Dry\
Attenuation (avg): 72%\
Flocculation: Medium\
Optimum Temp: 59 - 75 F\
Fermentation Temp: 65 F\
\
\
Generated by Brewer's Friend - http://www.brewersfriend.com/\
Date: 2014-06-30 01:34 UTC \
Recipe Last Updated: 2014-06-18 01:30 UTC \
}

thanks Wayne and Nilo!

 

[progmac]

looks great!

 

[mcgster]

I brewed one of the clones from the spreadsheet (12 i think i'd have to look at home) tastes great. I used ground coriander instead of seed and i can't taste the coriander at all. Still a great tasting beer though. I would definitely mash at a higher temp next time. The beer is great but it finished a bit on the dry side being mashed at 152.

 

[progmac]

I brewed one of the clones from the spreadsheet (12 i think i'd have to look at home) tastes great. I used ground coriander instead of seed and i can't taste the coriander at all. Still a great tasting beer though. I would definitely mash at a higher temp next time. The beer is great but it finished a bit on the dry side being mashed at 152.

Mashing at 158 with oats per Wayne1's ratio gave me the body and haze i was expecting (FG of 1.017)

 

[Wayne1]

While I will not offer any more advice on how to clone the current version of Blue Moon, I do have a couple of things to talk about.

I have been back brewing professionally in Denver for just over 6 months. With the current weather it is time to brew an "American White Ale"

On Thursday, July 3, I will be brewing a 500 gallon batch of the recipe I first posted on this thread many years ago.

It should be ready to drink in about two weeks. I'll try to update this thread with a picture or two at that time.

If anyone might be interested, here is a link to a video about the brewery I am working in now.

[ame="http://vimeo.com/96817531"]Station 26 Brewing Co.[/ame]

 

[progmac]

Looks awesome! I'm in Denver every now and again, I'll have to come by. I really like the attitude of your brewery, 'good beer every day (with your neighbors).' Or that is what I took away.

Wish I could be out there when you tap the original blue moon!

 

[jwalker1140]

Looks awesome! I'm in Denver every now and again, I'll have to come by. I really like the attitude of your brewery, 'good beer every day (with your neighbors).' Or that is what I took away.

Wish I could be out there when you tap the original blue moon!

+1
Very impressive, Wayne!

 

[nilo]

Wayne, that is so cool! Cheers!

 

[vNmd]

Best of luck Wayne. I recently bottled a batch from your recipe from way back when. It was very well received. Thanks for all your contributions here. It has helped a lot.

 

[Helly]

Wayne, wishing you nothing but the best with your new endeavor. This is one of my favorite threads and I can't thank you (and Nilo!) enough for your guidance. When we get out to Colorado again we will stop in for a pint for sure.

I finally made this beer this summer and it was a huge hit and went fast. Just when I was about to brew it again I hurt my back. I'm itching bad to make it again. It was one of my best brews ever.


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[dstauth]

Awesome Wayne. Back on June 21st I brewed a version of your recipe and then later that same day I got to visit your brewery. I had the No. 1 IPA, a sample of the Chocolate Rye, and some of my wife's Foreign Extra Stout. All were awesome. Keep up the great work. I hope I can make it by for the American White when that goes on tap. Cheers!!!

 

[Wayne1]

Here is the grain charge and the spices for a 500 gallon batch.

 

[freshhoarse]

Nice!