Miami Moon - Beer Recipe - Brewer's Friend

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Miami Moon

235 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Kevan Kasmai
Rating:
5.00 (1 Review)

Calories: 235 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday July 18th 2013
1.072
1.010
8.2%
16.1
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 41.4%
5 lb American - White Wheat5 lb White Wheat 40 2.8 34.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 6.9%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 60 min 13.43 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.71 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 tbsp Five Star 5.2 pH Stabilizer Water Agt Mash 1 hr.
1.50 tsp Irish Moss Fining Boil 15 min.
1 each Bitter Orange Peel Flavor Boil 6 min.
0.85 oz Coriander Seed Spice Boil 6 min.
1.50 each Sweet Orange Peel Flavor Boil 6 min.
0.50 oz Grapefruit Zest Flavor Boil 5 min.
0.50 oz Lemon Zest Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 6.39 oz       CO2 Level: 4.24 Volumes
 
Target Water Profile
Miami, FL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 3 22 39 12 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.12 qt Saccharification Rest Infusion -- 150 °F 60 min
25.2 qt Batch Sparge Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.53 18.1  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Use a vegetable peeler to get the peel of 1 and a half fresh sweet oranges and 1 fresh bitter orange. Be sure not to include any pith (white part). Zest 2 fresh lemons and 1 fresh grapefruit, also taking care to not include any pith. Crush whole coriander seeds until broken in halves. Be sure to filter out all citrus and spice remnants from the wort before pitching yeast.

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  • Last Updated: 2015-05-20 19:43 UTC