Blue Moon Clone

[JONNYROTTEN]

@TasunkaWitko Thanks for reading through the thread.

I still need some clarification. The original post says 1/3 teaspoon orange peel. Almost unmeasurable. Your post says revised is 1 oz . 2/3 of the entire bottle I posted a picture of. That's a huge difference. Did it change that much.

 

[TasunkaWitko]

I believe so - somewhere between Pages 1 and 11, Wayne reported that he had the orange peel and the coriander reversed, and then on Page 11 he mentioned that it should be ounces, not teaspoons. Taking these corrections into account might explain the difference.

In any case, I am very sure that Post #429 is the best resource for the amounts of each (for a 5-gallon batch); anything before that post should be considered superseded by that information, for whatever reason.

 

[JONNYROTTEN]

I believe so - somewhere between Pages 1 and 11, Wayne reported that he had the orange peel and the coriander reversed, and then on Page 11 he mentioned that it should be ounces, not teaspoons. Taking these corrections into account might explain the difference.

In any case, I am very sure that Post #429 is the best resource for the amounts of each (for a 5-gallon batch); anything before that post should be considered superseded by that information, for whatever reason.

Well then it looks like I'm going to have a weak beer. I thought I was going a little heavy on the spices and I'm like a 1/2 bottle short on the orange..3 teaspoons on the coriander was reported ok so I should be good there. It also mentions fresh crushed coriander, I had a feeling that was the way to go just by the smell of it compared to powder.

 

[TasunkaWitko]

I agree about the coriander - if yours smelled fresher than the other, then it was the right choice. I got lucky in that the coriander I bought at WalMart must have been very fresh; any other time, I might not have gotten so lucky.

There are a couple of online spice places (My Spice Sage and Savory Spice) that supply really fresh stuff, either whole or ground. As for the Valencia orange peel, the McCormick is the best option that I have found, simply because so may sources do not carry that variety. Wayne did mention that the sweet orange peel sold in most LHBSs (I think from Brewers Best) is a decent option, but the McCormick Valencia is better. There was one supplier that sold powdered Valencia orange peel, but unfortunately in large quantities only.

as for this batch, no worries - you will end up with something that should be good, just not what you were looking for. You might ask around and see if it would be "ok" to add some of each now, sort of a dry-hop concept. It might not be ideal, but it could help.

In any case - don't give up - this beer is worth it and is one of the best I've brewed.

 

[rtstrider]

Alright I've got another batch of this in the fermenter now. I ended up using wb-06 instead of us-05. Reason is my first ever brew was with wb-06 and turned out horrible! It was supposed to be a witbier but it was sour liquid a**! Picking up knowledge along the way from many MANY batches of homebrew this yeast had always haunted me. So I decided what the hey I'm giving it one last go! I read somewhere Jamill recommended fermenting hefe strains at 62F. I also show that the "recommended" working range of this yeast is 64f-70something f. Needless to say yeast was pitched around 12 hours ago and it's going ape crazy currently. It's fermenting at 62f and I will be ramping up the temp to room temp once this is close to complete. Figure this might help get rid of any of the "tartness" issues with the wb-06.

 

[JONNYROTTEN]

I took a sample after 5 days with the wlp400 batch. It hit FG in 4 days. Granted ferm temp were not normal. Up and down because I chose to use the fireplace as a heater instead of the fem chamber for no good reason.Taste pretty good. I'm getting the coriander but the not orange as expected with the low orange peel addition. I'll crash and keg in a few days and see where it goes

 

[cmac62]

I took a sample after 5 days with the wlp400 batch. It hit FG in 4 days. Granted ferm temp were not normal. Up and down because I chose to use the fireplace as a heater instead of the fem chamber for no good reason.Taste pretty good. I'm getting the coriander but the not orange as expected with the low orange peel addition. I'll crash and keg in a few days and see where it goes

Mr. Rotten, I would make a vodka orange peel tincture (1/2 to 1 cup vodka, add the orange peel and shake regularly) do this tonight and by the time you put it into the keg add the flavored vodka to taste. This has worked great for me in the past.

 

[JONNYROTTEN]

I'm trying the orange zest in vodka. How many oranges (zest) would you recommend for 5 gallons?
I was reading some have used ginger in there beers. I had some ginger powder so I opened it up and gave it a whiff. It smells like it would be good,kinda fresh smelling. Almost like a SA Cold Snap. I added some to the vodka orange tincture. Maybe a teaspoon at the most. Not sure if it will be enough to even make a difference but I didn't want to overdo it

 

[cmac62]

I'm trying the orange zest in vodka. How many oranges (zest) would you recommend for 5 gallons?
I was reading some have used ginger in there beers. I had some ginger powder so I opened it up and gave it a whiff. It smells like it would be good,kinda fresh smelling. Almost like a SA Cold Snap. I added some to the vodka orange tincture. Maybe a teaspoon at the most. Not sure if it will be enough to even make a difference but I didn't want to overdo it

I would have put in the whole thing, or put some beer in a glass and put some in and add until you like it. Orange can be pretty subtle so like I said I would have put the whole thing in.

 

[cmac62]

I would have put in the whole thing, or put some beer in a glass and put some in and add until you like it. Orange can be pretty subtle so like I said I would have put the whole thing in.

I didn't read your last post well. I thought you were talking about putting a tsp of the tincture in the keg I think a tsp of ginger will be really good. The last time I used ginger I used about 1.5 lbs of fresh. Grated the whole bunch, put 1/2 in at FO and 1/2 into 1.5 cups vodka, strained and added it all at kegging. I'll tell you, you knew you were drinking a ginger beer, but I liked it a lot. For the zest, I would use three or four oranges worth. You want the tincture to be as strong as possible then you can adjust to taste.

 

[JONNYROTTEN]

So for my reference and others if it works out good. Will post results
12 gallons
11# 2 row
9# white wheat
3 oz German tettnang @60 (because I had it)
3 teaspoon crushed coriander seed because its all I had left ( smells way better and fresher than the powder)
4 teaspoon powdered coriander...both additions at 10 min
3 teaspoons dried Valencia peel at 5 min
Chilled at flameout (no steep) to pitch temps

This beer taste amazingly bland after hitting FG at 7 days. The 05 is borderline water and the wlp400 got saved a tad by the yeast. I don't see how carbing will save it but you never know. It needs an orange infusion or just about anything to make it a real beer. Granted I came in at 1.045 which was right for the volume I had.
Even my wife said the sample was bland and that's saying something

 

[TasunkaWitko]

I think you're missing the flaked oats.

 

[JONNYROTTEN]

I think you're missing the flaked oats.

Maybe. It's an odd batch to say the least. Many wheat beers are just 2 row and wheat. I have the wlp400 cold crashing now and a orange vodka mix I plan on dumping in. I was thinking of dry hopping the 05 batch still sitting at room temps with cascade or mosaic or centennial I have I hand. I was reading they work in a wheat and sorta turn it into a NEIPA.

 

[TasunkaWitko]

Blue Moon is 10% flaked oats. That might be why your OG was off? Just a guess - it might have been mash temps, perhaps.

The Cascade hops might be worth a try - I used them on a couple of things recently and really liked them. A little floral, a little citrusy. They might save the beer.

 

[squid1230]

Question concerning Nilo's #12 - on his recipe spreadsheet I so no mash or boil times. What have guys been using?

Cheers,
Toby

 

[kopper]

So, I am just getting back into brewing so forgive me for the noob questions.

In regards to Wayne's recipe post #429:

What volume of strike water should I use?
Then I add 2 gals 200F water to raise mash to 168F, right?
Sparge temp and final volume?

I did read, search through the thread but no help. TIA!

 

[JONNYROTTEN]

Welp...This turned out pretty darn good.
To be honest the tincture made the beer I think. Before racking I took a pint and it was pretty bland. I added the tincture and it bumped the flavor. It's only the first day carbed and we'll see how it ages but I think I would make this again for a summer beer.
This the WLP400
The 05 batch was straight water tasting and dry hopped to bring in some flavor. Not kegging that till this one is killed. Might be a couple of weeks at lager temps. I'll be interested how that works out

UPDATE: A couple day later nice and carbed and balanced and this beer is awesome!
It will be a regular in my rotation for sure. Perfect for when you dont want another IPA or darker malty beer.

 

[Griffin495]

Well I brewed this yesterday for the ladies for our annual river trip. BIAB 2.5 G batch. My boil gravity was supposed to be 1.037 and I hit 1.038, OG was supposed to be 1.050 and I got 1.051. Good enough for me. Even though I brewed it for the girls, I'm excited to try it out. What vol of CO2 are people shooting for this. I've read anywhere from 2.5 to 3.

 

[TasunkaWitko]

Make it 2.75, and call it good.

 

[Griffin495]

Make it 2.75, and call it good.

I do transfer 2.75 G into my 3G fermenter to allow for about .25G of trub to settle out.

 

[TasunkaWitko]

I meant the volume; but I was just being facetious ~

 

[Griffin495]

I meant the volume; but I was just being facetious ~

Oh gotcha. I don't know where my brain is today. That's kinda what I usually do. Figure out the middle ground for carbing a style and go with that. Had a Celis White last night and to me I think it is over carbonated.

 

[rtstrider]

Alright I just cracked open a bottle of this. I brewed with wb-06. It's got a good flavor to it actually. Not my favorite but barely any tartness. The trick is pitch/ferment at 62f for a few days. Once fermentation slows down to around airlock bubbles every 15 seconds bump up to 64f for 2 days, bump up to 66f for 2 days, then bump up to 68f and let it ride for a week or so. I know I know airlock activity is not the best judge of fermentation but that's what I did with refractometer readings every so often. Almost have this nailed. So close that I'm brewing this again next weekend with us-05 and fingers crossed!

 

[rtstrider]

I would like to try using fresh sweet orange peel when I brew again this weekend. The grain bill is spot on and the additions are as well now. Trying us-05. My question is I ended up using 1 oz dried sweet orange peel at 5 minutes. How many fresh oranges, or ozs, of fresh zest should I use?

 

[beernutz]

I would like to try using fresh sweet orange peel when I brew again this weekend. The grain bill is spot on and the additions are as well now. Trying us-05. My question is I ended up using 1 oz dried sweet orange peel at 5 minutes. How many fresh oranges, or ozs, of fresh zest should I use?

I have brewed a Blue Moon clone about 10 times as my wife likes it. I've never substituted home made dried sweet orange peel for the store bought kind.

What I have done is made my own "dry orange peel" by taking the zest from 8 naval oranges and heating them in the oven for 20 minutes at 200 on parchment paper, then adding half of them to each of 2 kegs in nylon bags. This was a 10 gallon batch. This really accentuated the orange flavor and aroma.

We drank it all and my wife liked it but she said she preferred my standard BM recipe so I never did it again.

 

[CTS]

This was the first beer I brewed with my new 2 vessel electric system and it turned out to be one of the best beers I have made. I used Wayne's recipe in post #429, except I used 2 oz of sweet orange peel. Making it again next week for a guys fishing trip next month. This will be a regular brew!

Thank You!

 

[rtstrider]

Ok guys I freakin nailed it. Been trying for this right over a year. Here's the recipe and you're welcome!

5 Gallon batch
BIAB
Use either reverse osmosis or distilled water only (if you're going to use the water profile below)
OG 1.049
FG 1.008
ABV 5.38% (real Blue Moon is 5.40% so this is pretty much right on the money)
Efficiency 70%
Yeast: 1 packet of US-05 rehydrated

Water profile additions (added to the boil)

2.5 grams gypsum
1 gram pickling salt
3 grams calcium chloride

Grain Bill

4.6LB Pale 2 row
3.6LB White Wheat
1LB Flaked Oats

Mashed at 155F for 60 Minutes

Hops

1oz Hallertau at 90 minutes

2 Grams Yeast nutrient 10 minutes

1oz Brewers Best Coriander 10 min addition (I put this in a ziploc bag and used a rolling pin to crush this prior to adding to the boil)

1oz Brewers Best Sweet Orange Peel 5 min addition

Now I used a paint strainer bag for the spice additions just like you would a muslin bag with steeping grains

So add the 1oz Coriander at 10 min to the paint strainer bag and 1oz sweet orange peel at 5 min to the paint strainer bag.

Now here's the trick I found that made the difference.

Once you remove from heat or turn off the heat let everything stand for 5 minutes before chilling the wort. Now chill the wort (with the spices still in there) to 60F. Remove spice paint strainer bag. I gave mine a few good dunks and squeezes and move the wort to the fermenter. Rehydrate the US-05 and let sit for 30 minutes prior to pitching. Oxygenate the wort (I just shook the heck out of my 6.5 gallon bucket fermenter). Pitch the yeast and ferment at 66F till you are within .1 to .05 points of your FG then ramp up the ferment temps to 68F and let that ride out. I pitched the yeast around 7PM 5/19 and the fermentation completed on 5/24. Going to let this sit in the primary for another week or so for the yeasties to help do their thing and for a little bulk aging The sample literally tastes just like Blue Moon. I hope this helps the fellow home brewers that have been working on this just like I have! Good luck!

 

[Unit2]

Hi there has been a lot of confusion on the spicing. Do your think 2.5 tsp of ground coriander @ 10 mins and 1oz of sweet orange peel @ 1 min / flameout would be within the acceptable range?

 

[rtstrider]

Ok guys I freakin nailed it. Been trying for this right over a year. Here's the recipe and you're welcome!

5 Gallon batch
BIAB
Use either reverse osmosis or distilled water only (if you're going to use the water profile below)
OG 1.049
FG 1.008
ABV 5.38% (real Blue Moon is 5.40% so this is pretty much right on the money)
Efficiency 70%
Yeast: 1 packet of US-05 rehydrated

Water profile additions (added to the boil)

2.5 grams gypsum
1 gram pickling salt
3 grams calcium chloride

Grain Bill

4.6LB Pale 2 row
3.6LB White Wheat
1LB Flaked Oats

Mashed at 155F for 60 Minutes

Hops

1oz Hallertau at 90 minutes

2 Grams Yeast nutrient 10 minutes

1oz Brewers Best Coriander 10 min addition (I put this in a ziploc bag and used a rolling pin to crush this prior to adding to the boil)

1oz Brewers Best Sweet Orange Peel 5 min addition

Now I used a paint strainer bag for the spice additions just like you would a muslin bag with steeping grains

So add the 1oz Coriander at 10 min to the paint strainer bag and 1oz sweet orange peel at 5 min to the paint strainer bag.

Now here's the trick I found that made the difference.

Once you remove from heat or turn off the heat let everything stand for 5 minutes before chilling the wort. Now chill the wort (with the spices still in there) to 60F. Remove spice paint strainer bag. I gave mine a few good dunks and squeezes and move the wort to the fermenter. Rehydrate the US-05 and let sit for 30 minutes prior to pitching. Oxygenate the wort (I just shook the heck out of my 6.5 gallon bucket fermenter). Pitch the yeast and ferment at 66F till you are within .1 to .05 points of your FG then ramp up the ferment temps to 68F and let that ride out. I pitched the yeast around 7PM 5/19 and the fermentation completed on 5/24. Going to let this sit in the primary for another week or so for the yeasties to help do their thing and for a little bulk aging The sample literally tastes just like Blue Moon. I hope this helps the fellow home brewers that have been working on this just like I have! Good luck!

Ok I'll say I finally was able to source a pack of 3944 (pitched at a 0.75 ale rate per brewers friend using a stir plate) locally, did a step mash, and swapped out the sweet orange peel with bitter. Used the same recipe above with 3944 and MUCH better and true to style. Had a head brewer swear he just drank a Hoegaarden. Said he hates Wits but he'd drink it. Said it was really good.

 

[Unit2]

So according to my calculations 1 oz of coriander would 6 tsps that seems like a awful lot. I was thinking more of 2.5 or 3 tsps. Should I go closer to the 6 tsp or will that overpower everything?