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Blue Moon Clone
I should have given credit where credit is due - cubx is all over the yeast strain experimentation!
Sorry about the wait, Here is the recipie:
6#s Dry Malt Extract (55%wheat 45% Barley)
1/2 # Flaked Oats
3/4 # Flaked Wheat
1 oz Saaz hops 3.3% AA Boiled 60 Min
.8 oz Corriander Seed
.6 oz Bitter Orange Peel
1tsp Irish Moss
(I am thinking of dry hopping 1 oz of Hallurtau or Eroica Hops)
OG 1.055 FG 1.008-1.015
1 pkg of Nottingham dry Ale yeast
Hope it does good!!!!!!
How about using 1/4 lb. of acid malt...give the beer a nice twang...
DT
I just brewed a Belgian Blonde extract kit from my LHBS yesterday. I don't have the exact ingredients in front of me but it was very similar with the corriander and bitter orange peel. The corriander was ground though. And I am planning on adding 3-4 lbs of raspberries when I rack it to my secondary. I was planning on using oranges with the Belgian Blonde because I made it once before and it didn't have much of a citrusey taste. And I was also planning a whole other brew of a raspberry ale. But my girlfriend threw a wrench in my plans and now I am doing a Belgian Raspberry Blonde.
I will probably reuse the yeast and make the next batch the Blue Moon clone and add the oranges to the secondary. And Cubx has said that if you boil the fruit it gives the beer a pectic haze which Blue Moon seems to have.
Blue Moon doesn't get it's haze from fruit, I believe that comes from the wheat. I would classify it as more milky than hazy. I think what Cubx is referring to is specifically the haze fruit can cause, which is a lot like chill haze, only it doesn't go away as the beer warms up. Adding some pectic enzyme to the beer before adding the fruit should help to clear it up, but as Cubx said, some people like it hazy. The haze doesn't effect the taste, just the appearance.
If you want a more citrus taste you need to use something like "sweet" orange peel. Bitter orange peel only adds bitterness, but sweet orange peel adds a distinctive citrus taste. I just used an ounce of sweet orange peel in a Belgian Wit I'm doing with strawberries. It looked a little something like this (don't have it on me so this is by memory):
Weyerman 8.8 lb. Bavarian Hefeweizen extract
1/2 lb. rolled oats
1 lb. flaked wheat
1 oz. sweet orange peel
1/2 oz. of coriander (crushed by rolling pin)
2 oz. Saaz (1.5 oz. at 45 min. and .5 oz. at flame out)
T-58 yeast
And I'll be adding 10 lbs. (or so) of strawberries in the secondary. I thought about using some orange peel that I was going to zest myself, but I've read that sometimes it gives a metalic taste. I've never done it, so I cant say for sure, but figured I had enough going on in the batch not to try it this time.
DT
Actually - the reason blue moon is cloudy is the same reason a hefeweizen is cloudy... they've both got yeast suspended in them. Seems to be common in wheat beers.
Brewzer wrote:
Actually - the reason blue moon is cloudy is the same reason a hefeweizen is cloudy... they've both got yeast suspended in them. Seems to be common in wheat beers.
I noticed that the other day. I poured a bottle of Blue Moon in a glass and there was sediment in the bottom that kind of looked like yeast. I thought it was B-12 and the usual sediment.
thanks for the tips dmofot. I was wondering about that bitter orange in my brew yesterday. I will definately try the sweet orange peel when I make the Blue Moon clone. I was debating on cutting up whole oranges and boiling then to throw in the secondary or just the zest or peel. Or maybe just more sweet orange peel in the secondary. I'll figure it out in a few weeks. I ahve a bunch of beer to drink first.
Brewzer wrote:
Actually - the reason blue moon is cloudy is the same reason a hefeweizen is cloudy... they've both got yeast suspended in them. Seems to be common in wheat beers.
Agreed, it is also yeast. But I have seen commercial hefe's and wheats that are filtered (no yeast) and are still cloudy. I've also had a friends homebrewed wheat beer, but he used US-56 and it was still cloudy. US-56 doesn't tend to stay in solution like a wit yeast, at least from my experience, so I would have expected it to be more clear if it was just yeast.
My comment about the cloudy appearance coming from the wheat stems more from my own brewing experience. When doing a simple extract wit and steeping some flaked wheat, my wort takes on a decidedly milky color. I figure this gets carried over into the final product. I guess some good old fashioned experimentation would help, ha.
DT
I think of it as a warm glow....sigh. Like a light left on for you during a cold snowy clear lit night....drool...
bringing this one back from the dead because I'm making a wheat pretty soon and had some questions:
1. I wanted to use both fresh lemon and orange zest in my beer for a nice citrus taste, but when using the fresh stuff, how much do I used and how could I sanitize it? same for spices, how do I sanitize?
2. When using coriander, zest, etc, when do I use it? boil? primary? secondary?
Thanks a ton, this is going to be my first all grain batch so I could use all the help I can get!
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