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Blue Moon Slayer

Blue Moon Slayer

Witbier • All Grain • 10.5 gal


Went low on the addition of the corriander and bitter orange peel to see what the yeast has to add first. This can always be adjusted on the next round.

March 14, 2013 at 03:16pm

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Ingredients (All Grain10.5 gal)

  • 11 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 2 lbs Wheat Malt; Durst

    Wheat Malt; Durst

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1.5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 4 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 2 lbs Honey


    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1.5 oz Styrian Goldings - 4.5 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz Curacao - bitter orange (omitted from calculations)


    A liqueur, or cordial, flavored with orange peel, cinnamon, and mace

  • .5 oz Corriander seeds - cracked not crushed (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.

  • Wyeast 3463 Forbidden Fruit™

    Wyeast 3463 Forbidden Fruit™

    From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.


Mash to hold at 150 for 60 min. and raise the mash temp to 168 for 10 min. Drain first runnings- rinse grains with enough 170 degree water to collect 12 gallons. I split the batch between 2 5 gal fermenters and used the Forbidden Fruit WYeast 3463 and Fermentis T-58 as a test. The honey (local wildflower) was just an extra touch for crispness, added the last 5 mintes of the boil with the 1 oz bitter orange and 1/2 oz of cracked corriander.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.050 1.044 - 1.052
Terminal Gravity: 1.012 1.008 - 1.012
Color: 3.3 SRM 2 - 4
Alcohol: 4.9% ABV 4.5% - 5.5%
Bitterness: 16.2 IBU 10 - 20


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