PopsMoon (Blue Moon Clone) - Beer Recipe - Brewer's Friend

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PopsMoon (Blue Moon Clone)

160 calories 16.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.15 liters
Post Boil Size: 24.15 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Papini
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Thursday December 17th 2015
1.052
1.013
5.2%
14.0
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 47.6%
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 38.1%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 9.5%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 4.8%
5.25 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.01 100%
25 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seeds Spice Boil 5 min.
25 g Bitter Orange Peel Flavor Boil 5 min.
25 g Sweet Orange Peel Flavor Boil 5 min.
4.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 g Epsom Salt Water Agt Mash 1 hr.
1.25 g Gypsum Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 15 min.
1 tsp Whirlfloc Fining Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.75 g Epsom Salt Water Agt Sparge 1 hr.
0.75 g Gypsum Water Agt Sparge 1 hr.
5.21 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Lactic acid Water Agt Sparge 1 hr.
1.50 ml Enzima Ultraflo Max Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.02 bar       Temp: 6 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.8 16.8 6 88.7 55.7 4.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 42 °C 10 min
Infusion -- 52 °C 10 min
Infusion -- 60 °C 10 min
Infusion -- 65 °C 50 min
14 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34 L) 35.3
Mash volume with grains (equipment estimates 37.4 L) 38.8
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 29.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22 L) 24.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.2 L) 22
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,3

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado

Relação sulfato/cloreto - 0,6 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Mangrove Jacks M-21.
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 1,2L e 120g DME: 0,88M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

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  • Last Updated: 2020-11-27 18:10 UTC