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Moon Road Wheat 2
American Wheat or Rye Beer • All Grain • 5 gal
A good summer brew ! Included the zest of one orange and 1/4 oz of crushed corriander seed.
July 27, 2009 pm 10:17pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 4.75 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
- 0.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 3.25 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .66 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .25 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- .5 oz
Mt. Hood - 5.0 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Glacier - 5.5 AA% pellets; boiled 15 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1/4 lb
Torrified Wheat - (omitted from calculations)
Torrified Wheat
-
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: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 3.5 SRM | 3 - 6 | |
| Alcohol: | 5.2% ABV | 4% - 5.5% | |
| Bitterness: | 30.6 IBU | 15 - 30 | |
Discussion
My attempt at a Blue Moon clone
2009-08-28 7:04pm
Orange zest and Corriander were added at last 15 minutes of boil. OG = 1.054. FG = 1.011. Let sit in Primary for 10 days and Secondary for 2 weeks prior to bottling. Tried first bottle after 2 weeks, but could use a little more aging.
1st Place Winner in 2010 W.E.B.
2010-03-06 12:01pm
This brew won 1st place in the Category 6 of the 2010 World Expo of Beer Home Brew Contest. Assigned Score = 45.5/50
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