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Belly Slide Blue Moon Belgian White

Name: Belly Slide Blue Moon Belgian White
Prep time: 180 min
Cook time: 90 min
Total time: 270 min
Yield: 21 liters
Cuisine: Homebrewing
Ingredients: 2.5 kg Pale Malt; 2 kg Wheat Malt; 0.5 kg Rolled Oats; 0.5 kg Rice Hulls; 34 g Hallertau Mittelfruh Hops

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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

Allagash White Clone

by JJ2K

OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 20

Lucky Lager

OG: 1.051 FG: 1.013 ABV: 5.1% IBU: 16

hoegaarden clone

by Mantas

OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 17

Original Gravity:

1.049

Final Gravity:

1.008

ABV (standard):

5.4%

IBU (tinseth):

17.2

SRM (morey):

3.8

Mash pH

5.4

Cost $

38.37

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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

Show Summary View

Mash Guidelines

Amount	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

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

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.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-06-17 05:11 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	Cost	IBU	Bill %
34 g	Hallertau Mittelfruh (Pellet)		17.22	100%
34 g / $ 0.00