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Blue Monday

Blue Monday

Witbier • Partial Mash • 5 gal

akueck

Another Blue Moon clone, leaning heavily on other recipes. Will brew next month and update with the results.

September 10, 2006 pm 12:32pm

3.5/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 0.125 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.5 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.75 lbs White Wheat Malt

    White Wheat Malt

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

  • 4 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 lbs Dry Wheat; Muntons

    Dry Wheat; Muntons

    Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

  • 0.5 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.25 lbs Honey

    Honey

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

  • 0.5 oz Tettnanger - 4.0 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.75 oz Tettnanger - 4.0 AA% pellets; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.75 oz Saaz - 4.4 AA% pellets; boiled 5 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.75 oz bitter orange peel - (omitted from calculations)

    bitter orange peel

  • 1.5 tsp crushed coriander seeds - (omitted from calculations)

    crushed coriander seeds

  • White Labs WLP400 Belgian Wit Ale

    White Labs WLP400 Belgian Wit Ale

    Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Notes

Grains mashed for 1 hour at ~155*. 2 lbs light extract added with 15 minutes left to keep the color down. Honey added at flameout. Orange peel and coriander split between 15 min and 5 min additions.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: A - Witbier

Range for this Style
Original Gravity: 1.052 1.044 - 1.052
Terminal Gravity: 1.010 1.008 - 1.012
Color: 5.7 SRM 2 - 4
Alcohol: 5.5% ABV 4.5% - 5.5%
Bitterness: 14.1 IBU 10 - 20

Discussion

akueck

brew day

2006-10-15 1:20am

Brewed today. OG = 1.051 Had some issues with the mash (used an oven to keep the temperature stable, but there's no 155* setting...ugh). But I guess it worked out ok. The color is darker than I expected, but maybe it will be better once things settle out. The first bubbles are appearing now (6 hours after pitching).

akueck

in bottles, very yeasty

2006-10-28 8:53pm

Well, I waited and I waited to see if the yeast would come out of suspension, at least a little bit. No go, so I bottled today. Almost nothing on the bottom of the carboy, and tons of yeast in the beer. The yeasty flavor is currently overshadowing the other flavors, but you can smell the orange and spice. Should taste good when carbonated. FG = 1.014

akueck

nice light beer

2006-11-24 10:13pm

I'd give this one 3.5/5 if I could; it probably doesn't warrant a 4. It came out nicely carbonated with a thin but lasting head. The orange and spice come out very well in the aroma but are a tad lost in flavor. I would add more at the 15 minute mark to fix this. Otherwise it's a good beer. I'll try to have a head-to-head with Blue Moon's wit and see how they stack up.

akueck

so good, need bigger bottles

2007-02-17 12:37am

This one has become a favorite for a nice refreshing after dinner beer. It goes down so smoothly I am amazed when I look down and my glass is empty already. Needs some work still on the fruit flavors; I think I need to up the fermentation temperature a few degrees to bring out the Belgian character.

UcfLumberjack

hello

2007-02-26 9:58pm

hey buddy, small internet ha?

akueck

love the calculators

2007-02-27 12:41am

yup, small world. love this calculator thing on this site. don't brew without running your recipe through first. :)

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