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Belly Slide Blue Moon Belgian White

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Pat
Hop Utilization: 99%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Wednesday June 17th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Barrett Burston - Pale Malt2.5 kg Pale Malt $ 3.70 / kg
$ 9.25 		37 2 45.5%
2 kg Barrett Burston - Wheat Malt2 kg Wheat Malt $ 3.95 / kg
$ 7.90 		35.4 1.8 36.4%
0.50 kg Blue Lake Milling - Rolled Oats0.5 kg Rolled Oats $ 3.95 / kg
$ 1.98 		33 2.2 9.1%
0.50 kg Rice Hulls0.5 kg Rice Hulls $ 4.90 / kg
$ 2.45 		0 0 9.1%
5.50 kg / $ 21.58
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Mittelfruh34 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 90 min 17.22 100%
34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Phosphoric acid Water Agt Mash 1 hr.
27 g Coriander $ 0.19 / g
$ 5.13 		Herb Boil 10 min.
9 g Sweet Orange Peel $ 0.69 / g
$ 6.21 		Herb Boil 5 min.
$ 11.34
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 5.45 / each
$ 5.45
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 5.45 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 123.6 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Caulfield, Melbourne, Victoria, Australia (24/25)
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
22 L Strike 69 °C 66 °C 90 min
6.5 L Fly Sparge 76 °C 76 °C 90 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22
Mash volume with grains 25.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 14.1 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Taking the Blue Moon approach to a Witbier (neutral yeast strain) described in by Wayne1 of the Homebrew Talk forum: https://homebrewtalk.com/threads/blue-moon-clone.65328/

Bumped up the spices to match the only person in the forum thread who brewed it (spoiler: they liked it), but kept the 3:1 coriander:orange peel ratio initially prescribed. I will be using dried pre-ground spices (as Blue Moon did) from somewhere like Gewürzhaus.

This is also the longest I've ever allowed for sparging. Apparently it likes to get stuck. Some rice hulls should help, but I'm willing to be patient, pour slowly and really let it drain.

For the first time ever, I'm not using Whirlfloc. Let's embrace the haze.

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  • Last Updated: 2026-06-17 05:11 UTC