Blue Moon - Witbier |
RECIPE INFO |
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by Marshall
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Recipe Type:
Partial Mash |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.059 |
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FG: 1.014 |
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ABV: 5.89%
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Bitterness: 11.25 (tinseth)
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IBU/OG: 0.19 |
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Color: 4.5° SRM
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Calories: 5.89 per 330ml
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Blue moon clone |
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FERMENTABLES |
| 54.5% |
0 |
Liquid Malt Extract - Wheat - US |
35 |
3 |
Mash |
| 9.1% |
0 |
White Wheat - US |
40 |
2 |
Mash |
| 27.3% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 9.1% |
0 |
Rolled Oats - US |
33 |
2 |
Mash |
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HOPS |
| 0 |
Hallertau |
Pellet |
Boil |
60 Minutes |
4.5 |
11.25 |
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YEAST |
| Wyeast American Wheat 1010 |
76% |
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OTHER INGREDIENTS |
| 1.5 |
tsp |
Cordiander |
0 minutes |
Boil |
| 0.5 |
tsp |
Orange peel |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash the two-row malt, wheat malt, and flaked oats in 5 quarts of water. Hold temperature at 154°F. for 60 minutes. Strain the wort into the brew kettle, then rinse grains with 1 gallon of water at 170°F., collecting run-off in the brew kettle. Mix in liquid malt extract and add clean water to bring boil volume to 3.5 gallons. Bring to a boil, add hops, and boil for 60 minutes. Add the orange peel and coriander in the last 10 minutes of the boil. Chill wort, top off to 5 gallons, and stir to mix and aerate. Pitch yeast and ferment at 65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks.
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