Bloo Moo chug fu (Blue Moon Clone) - Beer Recipe - Brewer's Friend

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Bloo Moo chug fu (Blue Moon Clone)

217 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday August 16th 2020
1.066
1.013
7.0%
17.4
4.4
n/a
30.59
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row $ 1.99 / lb
$ 11.94 		37 1.8 50%
4.80 lb American - White Wheat4.8 lb White Wheat $ 1.99 / lb
$ 9.55 		40 2.8 40%
1.20 lb Flaked Oats1.2 lb Flaked Oats $ 2.89 / lb
$ 3.47 		33 2.2 10%
12 lbs / $ 24.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Cascade0.8 oz Cascade Hops $ 0.80 / oz
$ 0.64 		Pellet 7 Boil 60 min 17.37 100%
0.80 oz / $ 0.64
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.60 g Baking Soda Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash --
1.25 tsp Corriander Spice Boil 10 min.
0.33 tsp Sweet Orange Peel Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.1 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal BIAB Infusion 168 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.78 g | 35.1 qt) 8.25 33  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 9.21 36.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Found a forum discussing the OG recipe I'm replacing the hops with some american ones however just what I have in the freezer becauseeeeeeeee reasons.

https://www.homebrewtalk.com/threads/blue-moon-clone.65328/

The amounts of grains we used are roughly:
50% 2 row pale malt. (The first couple of batches were made with Great Western)
40% white wheat malt
10% flaked oats.

Hallertauer Mittelfrueh hops were added for a 90 minute boil. Bittering should be around 17.5 IBU. Only one addition.

Blue Moon has always used pre-ground corriander and Valencia orange peel. Keith did not want the bitterness of Curacao oranges. He preferred the sweetness of the ground Valencia.

Try 1.25 tsp of ground corriander added to the kettle 10 minutes before the end of boil. This is for a 5-6 gallon batch.

Add 0.33tsp of ground Valencia orange peel 5 minutes before the end of boil.

The Chico strain would work well in this recipe. You want a neutral taste from the yeast. Keith has said that the flavors that should come through are the orange peel and corriander, not the yeast.

Be careful when lautering. I have made this recipe and some variations of it in three different pubs, with three different systems. I usually have trouble and end up sticking the mash. Run off very slowly.

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  • Last Updated: 2021-08-27 19:37 UTC