Crawfordid
Junior Member
Decided to brew another one of my favourite recipes which is Blue Moon - a North American Wheat beer made with coriander and orange.
I stole a recipe from
http://www.eckraus.com/blog/blue-moon-recipe-clone-extract-all-grain
with a few minor modifications for weights
Specs:
OG 1.055
F.G 1.014
IBU 9
ABV 5.4%
Ingredients:
3kg of Wheat LME
500g of Pilsner Malt
500g of Wheat malt
400g of Flaked Oats
40g of Hallertau Hops 2.8% (3.9 AAUs)
100g of Dried Sweet orange peel
1.5 tsp of crushed coriander seed
Wyeast 1056: American Ale Yeast
The pilsner/wheat malt and flaked oats were mashed at 67 degress centigrade in 10 litres of water for 60 minutes. Rinsed with 5 litres of water at 77 degrees centigrade. Made up to 25 litres in PECO boiler.
Hops added for 60 mins once boiling, coriander and orange peel added in last ten minutes. 20 litres after boil remaining. Was cooled with wort chiller then strained into fermeter, made up to 5 gallon mark and yeast added.
SG - 1.050, a little less than recipe reccomends but have gotten advice from a few peopl on how to improve this.
Was transferred after one week to secondary gravity is 1.010 at present, and tasting good. Will be left like this for 2 weeks before being bottled! As before any comments/criticisms/advice welcome
I stole a recipe from
http://www.eckraus.com/blog/blue-moon-recipe-clone-extract-all-grain
with a few minor modifications for weights
Specs:
OG 1.055
F.G 1.014
IBU 9
ABV 5.4%
Ingredients:
3kg of Wheat LME
500g of Pilsner Malt
500g of Wheat malt
400g of Flaked Oats
40g of Hallertau Hops 2.8% (3.9 AAUs)
100g of Dried Sweet orange peel
1.5 tsp of crushed coriander seed
Wyeast 1056: American Ale Yeast
The pilsner/wheat malt and flaked oats were mashed at 67 degress centigrade in 10 litres of water for 60 minutes. Rinsed with 5 litres of water at 77 degrees centigrade. Made up to 25 litres in PECO boiler.
Hops added for 60 mins once boiling, coriander and orange peel added in last ten minutes. 20 litres after boil remaining. Was cooled with wort chiller then strained into fermeter, made up to 5 gallon mark and yeast added.
SG - 1.050, a little less than recipe reccomends but have gotten advice from a few peopl on how to improve this.
Was transferred after one week to secondary gravity is 1.010 at present, and tasting good. Will be left like this for 2 weeks before being bottled! As before any comments/criticisms/advice welcome
