How does this recipe look?

[Cajun_Tiger33]

My goal is for it to have a blue moon type taste just a little bit sweeter.
Any input is greatly appreciated. If any one thinks i should add or remove something just let me know.

TIA


Malt & Fermentables

% LB OZ °L PPG
47% 5 ~ Pilsner (2 Row) Bel
Mash 2° 36
28% 3 ~ Flaked Wheat
Mash 2° 34
9% 1 ~ White Wheat Malt
Mash 2° 40
9% 1 ~ Flaked Oats
Mash 1° 33
7% ~ 12 Honey
Boil 1° 35
10 12
Specific Gravity
1.055 OG
(1.049 to 1.057)
13.6° Plato
1.013 FG
(1.011 to 1.014)
3.3° Plato
Measured Values
Edit Gravities / Color
Color
4° SRM
8° EBC
Yellow
Hops

Usage Time OZ AA » IBU
boil 60 min 1 ¼ Hallertauer Mittelfrueh ~ pellet 5.4 » 26.0
Bitterness
26.0 IBU
ƒ: Tinseth
7 HBU
BU:GU
0.47
Yeast

California Ale (WLP001)
yeast in liquid form with medium flocculation and 76% attenuation
Alcohol
5.6% ABV
4% ABW
Calories
181
per 12 oz.
Miscellaneous Ingredients

boil 10 min 1 oz Coriander
boil 10 min ½ oz Orange Peel, Bitter
boil 10 min ½ oz Orange Peel, Sweet
boil 5 min ¼ oz Nutmeg

 

[kingwood-kid]

If you want it sweeter, switch the bee honey for honey malt and/or use a less-attenuative yeast.

 

[Brewnoob1]

For my Blue Moon I have on tap, I used 1/8 of an ounce of Coriander crushed and that was just about perfect. I also used 2oz of sweet dried orange peel. No bitter orange or nutmeg. It's almost spot on. Every person that has tried it says it's better than the commercial BM. Just my personal experience though..

 

[Cajun_Tiger33]

For my Blue Moon I have on tap, I used 1/8 of an ounce of Coriander crushed and that was just about perfect. I also used 2oz of sweet dried orange peel. No bitter orange or nutmeg. It's almost spot on. Every person that has tried it says it's better than the commercial BM. Just my personal experience though..

Could you possibly send me that recipe?

 

[wolfman_48442]

I've done orange peel a few times now, and my favorite method is orange peel tea; steep the orange peel in hot water for 10 or so minutes and add to beer after primary fermentation is over.
It really adds much more orange flavor without any of the bitterness that can crop up from adding during the boil. I'm also pretty convinced that fermentation drives off a lot of the delicious orange esters that we would prefer to keep around.

I also think a tincture of orange peel soaked in vodka would work great as well, but I haven't tried it yet.