BLUE MOON CLONE - Beer Recipe - Brewer's Friend

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BLUE MOON CLONE

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday March 14th 2021
1.061
1.014
6.2%
18.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.07 lb American - White Wheat4.07 lb White Wheat 40 2.8 31.7%
2.82 lb US - Pale 2-Row2.82 lb Pale 2-Row 37 1.8 22%
1.57 lb Munich1.57 lb Munich 37 6 12.2%
0.94 lb Flaked Oats0.94 lb Flaked Oats 33 2.2 7.3%
0.94 lb Flaked Wheat0.94 lb Flaked Wheat 34 2 7.3%
0.63 lb German - CaraFoam0.63 lb CaraFoam 37 1.8 4.9%
1.25 lb American - Pale 6-Row1.25 lb Pale 6-Row 35 1.8 9.7%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 3.9%
0.13 lb Oregon Fruit - Tangerine0.125 lb Tangerine 5.53 0 1%
12.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Tettnanger1.25 oz Tettnanger Hops Pellet 4.5 Boil 90 min 17.42 66.7%
0.63 oz Saaz0.625 oz Saaz Hops Pellet 3.5 Boil 5 min 1.26 33.3%
1.87 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 oz Coriander Seed Spice Boil 5 min.
0.32 oz Bitter Orange Peel Flavor Boil 5 min.
1 oz Whirlfloc Tab Water Agt Boil 15 min.
1.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.6       Temp: 68 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
TOLEDO TAP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use a municipal water source that is ran through a GE under the counter filtration system. The water is then treated with Five Star ph stabilizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 qt PROTEIN REST Strike 128 °F 122 °F 30 min
9.17 qt STARCH CONVERSION Infusion 212 °F 152 °F 60 min
Starting Mash Thickness: 1.32 qt/lb
Starting Grain Temp: 6685 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 4.03 16.1  
Mash volume with grains 5.01 20  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 6.26 g | 25 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.57 g | 34.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6.25 g | 25 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6.25 25  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

In a stainless steel mash tun, heat 16.2 quarts of water to 128 degrees, ad ph stbilizer and grains for a 30 minute protein rest. Add 9.17 quarts of boiling water to raise temperature to 152 degrees and hold for 1 hour. Add heat and mash out to 168 degrees. Sparge with 200 degree water to get 7.5 gallons. bring to a boil and add bittering hops. after 75 minutes add whirlflock tablet. after 85 minutes, add candi sugar, 2.5oz. of ORANGE MARMALADE not
Oregon Fruit Tangerine, bitter orange peel, coriander and aroma hops. cool to 68 degrees, transfer to fermenter, oxygenate and pitch yeast. ferment at 68 degrees for 1week then rack to carboy for 2 weeks. Transfer to bottling bucket and add sugar boiled with 16oz. of water. Bottle and condition for 2 weeks.

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  • Last Updated: 2021-03-17 16:30 UTC