Blue Moon Clone - Beer Recipe - Brewer's Friend

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Blue Moon Clone

220 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kemper
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday March 5th 2023
1.067
1.012
7.2%
6.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb 1886 Malt House - NY 2-Row Pale Malt10 lb NY 2-Row Pale Malt 35.64 1.8 38.2%
9.20 lb American - White Wheat9.2 lb White Wheat 40 2.8 35.1%
4 lb American - Caramel / Crystal 10L4 lb Caramel / Crystal 10L 35 10 15.3%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 3.8%
1 lb Briess - Brewers Yellow Corn Flakes1 lb Brewers Yellow Corn Flakes 34.5 0.8 3.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.8%
26.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Artisan - Willamette0.75 oz Willamette Hops Pellet 5 Boil at 212 °F 60 min 6.3 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz fuggel Water Agt Boil 1 hr.
1 oz Sweet Orange Peel Flavor Boil 5 min.
1 oz Bitter Orange Peel Flavor Boil 5 min.
0.50 oz Coriander Seed Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.89 gal Steeping 130 °F 152 °F 60 min
Temperature 154 °F 158 °F --
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 130 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.03 gal (48.11 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.03 gal (0.11 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.89 gal (55.54 qt). Suggest reducing strike water volume to 9.9 gal (39.62 qt) and adding 1.89 gal (7.54 qt) sparge/top-off. 11.79 47.2  
Strike water volume at mash thickness of 1.8 qt/lb 11.79 47.2  
Mash volume with grains 13.89 55.5  
Grain absorption losses -3.28 -13.1  
Remaining sparge water volume (equipment estimates 3.76 g | 15.1 qt) 3.74 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.03 g | 48.1 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.53 62.1
Equipment Profile Used: System Default
 
Notes

1) 10.8 gal
2) doe in at 125
3) protein rest @ 130 for 30 mins
4) slow rise to 154 Fly sparge to 60 mins
5) 60 mins @155
6) Check Brix - 1.067 - (1.062)
8) Rise temp to 170 for 10 mins
10) Raise & rinse grains
11) Sparge with the need water to 12 gal - 3 gal added 170
12) raise temp to boil 212
13) At boil add Hops - 60 mins
14) at 50 mins add 1/2 teaspoon of Irish Moss
15) at 55 mins add orange sweet & bitter
16) at 55 mins add coriander seeds crushed
17) at 60 mins end boil
18) Whirlpool wart
19) 3 mins pump hop wart thru the counter flow chiller
20) Aerate the wort
21) chill to 65 into the fermenter
22) Ferment in pressure fermentor for 7 days @ 12lbs of CO2 head pressure
22) drop temp to 55
23) cold crash to 45 2 days

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  • Last Updated: 2023-03-06 20:23 UTC