Nottingham Yeast for Blue Moon "Styled" Beer

[Morrey]

Time for a Blue Moon "type" of beer as requested by SWMBO. Ok, lets change the word requested to directed....I'm sure many of you know what I mean.

I have a sachet of Nottingham on hand, and just wondered if anyone else had tried Nottingham in a beer of this style. I also have US-05 on hand and know what to expect with this strain, but for the sake of experimentation, wondered what I'd get from Nottingham.

If anyone has gone the Nottingham route in a Blue Moon, I'd appreciate input. I figure if I go Nottingham, I'll stick to 60F fermentation temp unless a better temp is suggested. Thanks!

 

[homebrewer_99]

You need a Belgian Wit yeast (WLP400) for that flavor profile. Using Notty would just make a wheat beer.

 

[dmtaylor]

Notty will probably work okay if you don't feel like getting WLP400 or 410. Just be sure to add black pepper or grains of paradise, and coriander. If you don't, it won't be a Belgian White.

 

[day_trippr]

I gotta ask: either of you folks ever tasted Blue Moon?
It's definitely not a classic Belgian White as MillerCoors uses an American ale strain on it...
https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/#post-671567

Cheers!

 

[dmtaylor]

I gotta ask: either of you folks ever tasted Blue Moon?
It's definitely not a classic Belgian White as MillerCoors uses an American ale strain on it...
https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/#post-671567

Yes, I have tasted it. You're probably right.

Nevermind about the black pepper or grains of paradise. Blue Moon only needs coriander. But Notty will work great.

 

[Morrey]

I gotta ask: either of you folks ever tasted Blue Moon?
It's definitely not a classic Belgian White as MillerCoors uses an American ale strain on it...
https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/#post-671567

Cheers!

Precisely. I plan a Blue Moon "styled" beer, and as you say regarding the yeast being an American Ale strain, it would be likely US-05 will get me there. Was just kicking tires to see if Notty would give me something interesting with that strain as the yeast selection. If I set Notty perhaps in the 58-60F range, I should stay neutral keeping esters in check and get a nicely compacted cake to rack off. I have US-05 on hand too, so just looking for opinions between the two choices.

Not particularly trying to get in the bull's-eye with an exact clone, just brewing a fun beer for a summer refresher.

Yes, I have tasted it. You're probably right.

Nevermind about the black pepper or grains of paradise. Blue Moon only needs coriander. But Notty will work great.

Right, Dave, I'll dry toast some coriander seed and lightly crack them before adding into the boil near the end. I have dried sweet orange peel from the LHBS, and it's standard stuff - not something I have tried to create by making my own.

 

[dmtaylor]

I've gotten peachy esters from Notty fermented in the 50s before. I might suggest keeping at 60-63 F or something like that. Reduce yeast stress. Stress on the yeast --> esters.

 

[thehaze]

Nottingham flocculates pretty well, also in bottles, so that might not keep the cloudiness. Danstar Munich Wheat ( not the Munich Classic ) might also be an option.

 

[EtchyLives]

Nottingham definitely clears up the longer it's in the bottle. My American wheat clears after roughly two months regardless of how cloudy it was at bottling. As for temp: I do my Nottingham American wheat at 62°F and that seems to be the sweet spot for a very clean fermentation with very slight and pleasant esters.

I say go for it as long as you're not set on a lower degree of clarity. It will work and will allow any spice or fruit peel additions to shine through.

 

[logdrum]

Time for a Blue Moon "type" of beer as requested by SWMBO. Ok, lets change the word requested to directed....I'm sure many of you know what I mean.

I have a sachet of Nottingham on hand, and just wondered if anyone else had tried Nottingham in a beer of this style. I also have US-05 on hand and know what to expect with this strain, but for the sake of experimentation, wondered what I'd get from Nottingham.

If anyone has gone the Nottingham route in a Blue Moon, I'd appreciate input. I figure if I go Nottingham, I'll stick to 60F fermentation temp unless a better temp is suggested. Thanks!

Read this thread for helpful hints:

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

 

[JONNYROTTEN]

THE LINK IN POST #10 IS WRONG.
around post #5 the recipe calls for WAY LESS orange and coriander then needed. Its a mistake that was never fixed. Start reading at the last post and work your way back. Its a good thread though. I went off it and my last 2 beers were from this recipe. My recipe is on the last few posts. My next batch I'll up the orange but it's still good. Drinking it as I speak..very simple very good. Don't use dried coriander. Crush the seeds. McCormic bottle of coriander and Valencia orange peel work fine.

I did a split batch between 05 and wlp400. The 400 was WAY better. They say BM is an American Wheat and to use 05 but it was lack luster watery. The 400 is not over powering but brings a nice subtle flavor. For 6 gallons I would go with 1 oz dried Mccormic orange peel.

 

[logdrum]

[emoji848] I thought Wayne corrected that? I haven’t made this exact recipe, but it’s certainly cool that one of the principals of the original recipe is weighing in. What do you use spice wise for a 5 gallon batch?

 

[Morrey]

THE LINK IN POST #10 IS WRONG.
around post #5 the recipe calls for WAY LESS orange and coriander then needed. Its a mistake that was never fixed. Start reading at the last post and work your way back. Its a good thread though. I went off it and my last 2 beers were from this recipe. My recipe is on the last few posts. My next batch I'll up the orange but it's still good. Drinking it as I speak..very simple very good. Don't use dried coriander. Crush the seeds. McCormic bottle of coriander and Valencia orange peel work fine.

I did a split batch between 05 and wlp400. The 400 was WAY better. They say BM is an American Wheat and to use 05 but it was lack luster watery. The 400 is not over powering but brings a nice subtle flavor. For 6 gallons I would go with 1 oz dried Mccormic orange peel.

I had a new release "Witbier" at my local brewery, and the owner said he used WLP400 in his recipe. His beer was great and I cant argue with his results. May be the best idea to order the 400 and go this route. Shortcuts often are disappointing.

 

[day_trippr]

I don't doubt that wlp400 would produce a much more interesting beer, but if the intention is to actually mimic the characters of Blue Moon, using a belgian yeast strain would be a miss...

Cheers!