Ok guys I freakin nailed it. Been trying for this right over a year. Here's the recipe and you're welcome!
5 Gallon batch
BIAB
Use either reverse osmosis or distilled water only (if you're going to use the water profile below)
OG 1.049
FG 1.008
ABV 5.38% (real Blue Moon is 5.40% so this is pretty much right on the money)
Efficiency 70%
Yeast: 1 packet of US-05 rehydrated
Water profile additions (added to the boil)
2.5 grams gypsum
1 gram pickling salt
3 grams calcium chloride
Grain Bill
4.6LB Pale 2 row
3.6LB White Wheat
1LB Flaked Oats
Mashed at 155F for 60 Minutes
Hops
1oz Hallertau at 90 minutes
2 Grams Yeast nutrient 10 minutes
1oz Brewers Best Coriander 10 min addition (I put this in a ziploc bag and used a rolling pin to crush this prior to adding to the boil)
1oz Brewers Best Sweet Orange Peel 5 min addition
Now I used a paint strainer bag for the spice additions just like you would a muslin bag with steeping grains
So add the 1oz Coriander at 10 min to the paint strainer bag and 1oz sweet orange peel at 5 min to the paint strainer bag.
Now here's the trick I found that made the difference.
Once you remove from heat or turn off the heat let everything stand for 5 minutes before chilling the wort. Now chill the wort (with the spices still in there) to 60F. Remove spice paint strainer bag. I gave mine a few good dunks and squeezes and move the wort to the fermenter. Rehydrate the US-05 and let sit for 30 minutes prior to pitching. Oxygenate the wort (I just shook the heck out of my 6.5 gallon bucket fermenter). Pitch the yeast and ferment at 66F till you are within .1 to .05 points of your FG then ramp up the ferment temps to 68F and let that ride out. I pitched the yeast around 7PM 5/19 and the fermentation completed on 5/24. Going to let this sit in the primary for another week or so for the yeasties to help do their thing and for a little bulk aging
The sample literally tastes just like Blue Moon. I hope this helps the fellow home brewers that have been working on this just like I have! Good luck!