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BLUE MOON CLONE

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

Original Gravity:

1.061

Final Gravity:

1.014

ABV (standard):

6.2%

IBU (tinseth):

18.7

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Tettnanger (Pellet)	17.42	66.7%
0.62 oz	Saaz (Pellet) 0.62499999857036 oz Saaz (Pellet) Hops	1.26	33.3%
1.87 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

243

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Brews

Public: Yup, Shared
Last Updated: 2021-03-17 16:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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