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Belgian White - Blue Moon Clone
Witbier • Extract • 5 gal
In the style of Blue Moon
July 15, 2011 pm 02:37pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 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
Crystal
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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