This entry was posted in Beer Brewing Recipes, Beer Brewing Tips by AIH. Have you ever brewed a Blue Moon clone recipe? How did it go? Share in the comments below!ĭavid Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog. Bottle with priming sugar and condition for two weeks. for one week, then transfer to secondary for two weeks. Chill wort, pitch yeast starter, and ferment at 65☏. Add orange peel and coriander in last 10 minutes of boil. Single infusion mash at 154☏., using 1.5 qts water per pound of grain. Optional: serve with a slice of orange.ĭirections: Prepare a 2L yeast starter. Pitch yeast and ferment at 65F for one week, then transfer to secondary for two weeks. Chill wort, top off to 5 gallons, and stir to mix and aerate. Add the orange peel and coriander in the last 10 minutes of the boil. Bring to a boil, add hops, and boil for 60 minutes. Mix in liquid malt extract and add clean water to bring boil volume to 3.5 gallons. Strain the wort into the brew kettle, then rinse grains with 1 gallon of water at 170☏., collecting run-off in the brew kettle. Mash the two-row malt, wheat malt, and flaked oats in 5 quarts of water. Valencia dried sweet orange peel :10ĭirections: Prepare a 2L yeast starter. (Partial Mash Beer Recipe, 5-Gallon Batch)ģ oz. Two ales, one strong and one ordinary, of between 1 1/2 and 2 gallons each. The other is a Blue Moon clone recipe for all-grain homebrewing. The first, Weak Ale, recipe is based on the Clare household grain mix. One of the beer recipes is for homebrewing a Blue Moon using extract in a partial mash. Ready to brew? Then check out these two Blue Moon clone recipes. When serving, remember that Belgian wits are supposed to be hazy – try giving that bottle a swirl before you pour it to enhance the haze. Keep on the low end of the fermentation temperature range to avoid excessive phenolics. If you want a more traditional interpretation, substitute Wyeast 3942 for the strain listed in the blue moon recipe below. One of the big differences between traditional witbier and Blue Moon is that the latter uses an American ale yeast rather than a Belgian strain. The plan is to add at least 1 2 recipes per week. Be sure to check back often for more All Grain Brewing Recipes as I will be continuing to add more on a regular basis. Target a mash temperature of 150 F (66 C) and hold for 60 minutes. Mill the grains and dough-in with 17.25 quarts (16.3 L) of strike water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). It’s an very smooth and citrusy representation of the Belgian Witbier style: pale yellow in color, somewhat hazy from the use of wheat and oats, and with prominent citrus aroma and flavor from orange peel and coriander. Hops: 1 oz Challenger (60 mins) 23 grams East Kent Goldings (0 mins) 16 grams Willamette (0 mins) Yeast: 1 packet Danstar Nottingham Yeast. 23 cup corn sugar (if priming) Step by Step. Many craft beer fans entered the world of better beer through Blue Moon.
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