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Belgian White - Blue Moon Clone

Belgian White - Blue Moon Clone

Witbier • Extract • 5 gal


In the style of Blue Moon

July 15, 2011 at 02:37pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 5 lbs Wheat; John Bull

    Wheat; John Bull

    Golden & highly flavorsome. Lager malt extract & wheat syrup.

  • .5 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 oz Crystal - 3.2 AA% pellets; boiled 30 min


    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • .5 oz Styrian Goldings - 6.0 AA% pellets; boiled 30 min

    Styrian Goldings

    Mild, pleasant.

  • .5 oz Styrian Goldings - 6.0 AA% pellets; boiled 10 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz Corriander seeds - ground (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 1 oz Orange Peel (dried) - spice portion (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.038 1.044 - 1.052
Terminal Gravity: 1.008 1.008 - 1.012
Color: 5.3 SRM 2 - 4
Alcohol: 4.0% ABV 4.5% - 5.5%
Bitterness: 21.0 IBU 10 - 20


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