FYI, I put 3lbs of rice hulls into a 10G batch to prevent clogging.
Has anyone added any fruit to this recipe? Was thinking of splitting of 1G and adding blueberries and 1G and adding strawberries.
Still haven't decided on the yeast yet...is it REALLY that huge of a difference? I prefer Blue Moon to Hoegarden so I'm thinking of S-04 or 3942.
S-04 is an English Yeast. The yeast in a Wit is EVERYTHING. Do not use an English yeast. Sheesh!
I respectfully disagree. I've made this batch a few times and its a Belgian Wit (Hoegaarden) way more than an American Wheat (Blue Moon.) Taste and style guides agree. Either way it is very delicious. This recipe, and primarily this yeast, will give you a healthy clove flavor not found in Blue Moon.
If you ferment it with a wheat yeast (I've used S-04 with great results) your finished product will be much closer to Blue Moon.
The first time I made this I was expecting Blue Moon and was sorely disappointed. However, I did end up with a very satisfying Belgian Wit. I like to make this with Wyeast 3942 for more fruity notes and softer spice flavors.
This is one of the places I've read about using S-04 as I'd like this to be as close to Blue Moon as possible so SWMBO enjoys it!!
If you are looking for a Blue Moon clone recipe, read this thread:
https://www.homebrewtalk.com/f12/blue-moon-clone-65328/
This turned out much closer to Blue Moon for me.
I actually just finished up the 75 page thread...what a read!! What version did you wind up going with, Wayne's original?
Holy cow. Do you do this for every thread? I usually read the first 3 and last 3 pages.
cbehr said:I actually just finished up the 75 page thread...what a read!! What version did you wind up going with, Wayne's original?
I used Nilo's recipe #4. It turned out pretty close to Blue Moon. I made a couple subs that probably pushed it in the wrong direction though. I'm planning to try it again some time this year once I get my BIAB set up complete.
tm999xxx said:3 weeks and 3 days in primary @ 70 and still bubbling away. OG was high. Would you:
A. Keg it
B. take gravity and see
C. Wait till weekend and keg
Can I use rahr red wheat malt for this?
This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)
1.49 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...
I'm somewhat new to home brewing, but planned to try brewing this recipe today. Before getting started I want make sure that it has enough extract. It looks like the grains will be steeped, rather than mashed. Since the steeping won't cause them to convert as there is nothing in the recipe to release the enzymes, will 4 pounds of extract be enough? Assuming I'm correct that the grains are steeped, rather than mashed, should I plan to abide by the 1.25-1.5 quarts of water rule of thumb used for mashing, or does the water volume for this type of steeping matter?
Recipe: Belgian Wit
Brewer: BierMuncher
Style: Witbier
TYPE: All Grain
Taste: (47.0) Awesome taste. Add a slice of orange and people will be asking how you bought a keg of Blue Moon.Distinctive, light wheat beer with a hint of spice. The head is very white and lasts a long time. This is a light, spicy session ale. Perfect for the summer.
Recipe Specifications
--------------------------
Batch Size: 5.20 gal
Boil Size: 6.50 gal
Estimated OG: 1.038 SG
Estimated Color: 4.4 SRM
View attachment 1233
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
Mash Out Add 3.00 gal of water at 196.6 F 168.0 F 10 min
View attachment 1700
View attachment 1234
An easy way to calculate the gravity points is to take the reading 1.034 and consider it 34 gravity points per gallon. So when you measure 1.034 for 6.5 gallons then you would have 34 gravity points/gallon multiplied by 6.5 gallons equaling 221 total gravity points. Now those gravity points won't go up or down as they are just a total of all the sugars in the liquid. When you reduce the 6.5 gallons down to 5 gallons from boiling off 1.5 gallons of water you still have 221 total gravity points but now only 5 gallons. Take 221 divided by 5 gallons and you get 44.2 or a gravity reading of 1.044.
So your pre-boil gravity reading of 1.034 seems too low if you are sure that the FG reading is the accurate one. So if you have a gravity reading of 1.050 for 5 gallons then your pre-boil gravity reading with 6.5 gallons should've been 1.038-1.039 (250 points divided by 6.5 gallons). Does that make sense? I hope so! Welcome aboard!
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