G'day brewers,
I'm just wondering if anyone has a daycent blue moon recipe they don't mind sharing?
I'm a biab brewer, and I'd love to hear about some goodens.
Cheers.
Eoin.
I tried one or two earlier on, but I've switched over to a witbier recipe instead when going for that style. I find it cleaner and a bit dryer than Blue Moon, but just as crowd pleasing.
Brewing Classic Styles has a great base recipe to start with if you want to go that route.
So you reckon start with a witbier and go from there?
I'll look into it.
Cheers.
Yeah I would.
Here's my original recipe from a clone thread if you want to go down the clone path:
Recipe: Full Moon, Half Moon, Total Eclipse TYPE: All Grain
Style: Witbier
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 4.4 SRM SRM RANGE: 2.0-4.0 SRM
IBU: 17.1 IBUs Tinseth IBU RANGE: 10.0-20.0 IBUs
OG: 1.051 SG OG RANGE: 1.044-1.052 SG
FG: 1.010 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.333 Calories: 513.8 kcal/l Est ABV: 5.4 %
EE%: 65.00 % Batch: 12.00 l Boil: 14.72 l BT: 90 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 3.000 kg Total Hops: 42.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
1.500 kg Pale Malt (Weyermann) (3.3 SRM) Grain 1 50.0 %
1.200 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 40.0 %
0.300 kg Oats, Flaked (1.0 SRM) Grain 3 10.0 %
Name Description Step Temperat Step Time
Mash Step Add 7.26 l of water at 73.8 C 66.0 C 60 min
Mash Out Add 11.46 l of water at 84.7 C 76.6 C 10 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.0 C/22.0 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
If steeping, remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG Est OG: 1.051 SG
Amt Name Type # %/IBU
42.00 g Hallertauer Mittelfrueh [2.00 %] - Boil Hop 4 17.1 IBUs
0.60 tsp Ground Coriander Seed (Boil 10.0 mins) Spice 5 -
0.20 tsp Ground Valencia Orange Peel, Sweet (Boil Spice 6 -
---FERM PROCESS-----------------------------
Primary Start: 25 Jan 2015 - 7.00 Days at 18.0 C
Secondary Start: 01 Feb 2015 - 14.00 Days at 18.0 C
Style Carb Range: 2.40-2.90 Vols
Bottling Date: 15 Feb 2015 with 2.7 Volumes CO2:
---NOTES------------------------------------
Notes from brewer: http://www.homebrewtalk.com/f12/blue-moon-clone-65328/
http://www.homebrewtalk.com/showpost.php?s=9dd6b9b77beb6709a29ce64fea19f412&p=671567&postcount=6
Former Coors brewer describing specific Blue Moon ingredients and ratios
Cheers fellas.