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Blue Moon Clone

163.73 calories 15.19 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: HomeBrewSupply.com
Calories: (Per 12oz)
Carbs: (Per 12oz)
URL: https://www.homebrewsupply.com/blue-moon-clone-all-grain-recipe-kit.html
Created Thursday September 5th 2019
1.050
1.010
5.3%
15.18
4.43
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 50%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 33.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
8 oz American - Munich - Light 10L8 oz Munich - Light 10L 33 10 4.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.2%
12 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 15.18 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.8 gal 165 Steeping 154 °F 60 min
4.75 gal 170 Sparge 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
3 oz Sweet Orange Peel Flavor Boil 10 min.
1.50 tsp Fresh Ground Coriander Spice Boil 10 min.
1 tbsp Wyeast - Beer Nutrient Other Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.044 (10.9 °P).

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-06 19:03 UTC
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