Chad's Blue moon - Beer Recipe - Brewer's Friend

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Chad's Blue moon

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chad Brake
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday January 1st 2019
1.056
1.011
5.8%
17.3
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 50%
9 lb American - Wheat9 lb Wheat 38 1.8 40.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.1%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.30 oz Domestic Hallertau2.3 oz Domestic Hallertau Hops Pellet 3.9 Boil 90 min 17.3 100%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Coriander Spice Boil 10 min.
0.66 oz Valencia (ground) Flavor Boil 5 min.
5 oz Fresh orange Peel Flavor 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.34 gal (53.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.34 gal (5.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 8.09 g | 32.3 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.34 g | 53.3 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.5 66
Equipment Profile Used: System Default
 
Notes
  • After mashing add 2.2 gallons of 196 degree water to the mash to raise temps to 168 F. Hold that for 10 min.
  • Rehydrate the dry yeast in 80 F water about 1/2 hour before end of boil.
  • Whirlfloc tablets not needed.

    • Brew Notes
  • Ground coriander was used in recipe.
  • Used 8.2 gallons of strike water @ 178F.
  • Temperature fell to 142F by end of mash.
  • Added 2.2 gallons of 196F water to mash and let it sit for ten minutes before sparging.
  • Stopped sparging at 11 gallons to achieve 13.25 gallons.
  • Used orange peels from 4 oranges to equal 4.5 oz.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-03-16 14:38 UTC