Blue Moon Clone - Beer Recipe - Brewer's Friend

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Blue Moon Clone

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Martin
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Tuesday December 29th 2020
1.049
1.012
4.8%
22.0
3.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats 33 1.3 11.1%
2 kg Crisp Malting - Europils Malt2 kg Europils Malt 37.5 1.87 44.4%
2 kg Crisp Malting - Finest Maris Otter2 kg Finest Maris Otter 38 3 44.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 21.95 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Sweet Orange Peel Flavor Boil 5 min.
25 g Coriander Seed Spice Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Martin's Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 68 °C 65 °C 60 min
7 L Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 17.9 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

pH 5.4 after 10 minutes
Treated water down to 20ppm using largely CRS, and ended up with nearly 2:1 Chloride forward.

Post mash/presparge: 21L at 1045 68% eff TC
Pre boil / post sparge: 29L atg 1039. 81% eff TC
Post boil: 26L at 1044 83% eff
Fermenter: 24L at 1044 76% eff

Used two packs of M21 as they were just out of date...

Pitched yeast 5p,m 30th Dec. 1044. After 24 hrs 31st Dec dropped to 1022 .After 48 hours 1/1 1017. Upped temp to 23C

Last Updated and Sharing
 
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  • Last Updated: 2021-01-02 14:42 UTC