Blue Moon

[Geistbier]

I am pretty sure Pete's is own by a big brewery, not sure which one though.

I don't find their beer that great personally, definitely not the first thing I would pick up at the liquor store.

I thought Pete's was all under contract brew these days.

[DannyW]

The current Pete's Wicked Ale is certainly a sad imitation of the original. Back in the day it was one of the beers that got me turned on to craft beer in general - a wonderful American Brown with plenty of hops and just enough dark malt to keep things interesting without being all roasty like a stout.

Nowadays (OK, 2 years ago when I last tried one) the hops are all but gone and the nice roasty-chocolaty dark malt has been replaced with too-sweet caramel. Blurgh.

Pete Slosberg is now making chocolate, I think. Hope he does as well with that as he did bringing his homebrew from the garage to the multimillion dollar sale he eventually made.

[BigBoy]

Any clone recipes for Blue Moon?

BV

I will not say it is a clone for blue moon but very good and very easy to make.

3lb. DME of pale malt
3.5lb. DME of wheat
.50 oz hallertauer at 60min
.50 oz hallertauer at 5min
.75 oz corriander at 10min(store bought)
2.00 oz orange zest at 10 min.(outer part of orange) about 7-8 oranges

I have used wlp400 and wlp530 yeast with this. I did ferment the 530 at 64F and the 400 at 67F both are fine....

Do you use the corriander whole, cracked or ground?

BigBoy

[Cuda]

Any clone recipes for Blue Moon?

BV

I will not say it is a clone for blue moon but very good and very easy to make.

3lb. DME of pale malt
3.5lb. DME of wheat
.50 oz hallertauer at 60min
.50 oz hallertauer at 5min
.75 oz corriander at 10min(store bought)
2.00 oz orange zest at 10 min.(outer part of orange) about 7-8 oranges

I have used wlp400 and wlp530 yeast with this. I did ferment the 530 at 64F and the 400 at 67F both are fine....

Do you use the corriander whole, cracked or ground?

BigBoy

For this recipe I used ground corriander bought from the store.
One note, I have made a all-grain version of this but used .50oz of whole corriander then groung it in my coffee grinder. the corriander was over powering. So if you grind your own cut it back to .25oz.-.40oz.

[Speyedr]

Brewed my Wit on Saturday. I've won two Blue and one Red Ribbon with it so far...

Type: All Grain
Date: 1/13/2007
Batch Size: 6.00 gal
Boil Size: 6.87 gal
Boil Time: 60 min
Brewhouse Efficiency: 65.0

Ingredients

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 7.9 %
3 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 29.7 %
3 lbs 12.0 oz Wheat Malt, Pale (1.5 SRM) Grain 29.7 %
2 lbs Oats, Flaked (1.0 SRM) Grain 15.8 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 15.8 %
2.1 oz Aromatic Malt (26.0 SRM) Grain 1.0 %
21.20 gm Cascade [5.60%] (60 min) Hops 15.6 IBU
7.10 gm Cascade [5.60%] (20 min) Hops 1.8 IBU
2.00 gm Coriander Seed (Boil 0.0 min) Misc
6.00 items Orange Zest (Boil 0.0 min) Misc - zest from 6 oranges
1 Pkgs Belgian Wit Ale (White Labs #WLP400) [Starter 1 L] Yeast-Wheat

Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 17.4 IBU Calories: 202 cal/pint
Est Color: 3.6 SRM

Mash Profile

Mash Name: Temperature Mash, 2 Step, Light Body Total Grain Weight: 12.63 lb
Sparge Water: 3.38 gal Grain Temperature: 67.0 F
Sparge Temperature: 168.0 F TunTemperature: 133.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 16.00 qt of water at 142.5 F 133.0 F 20 min
Saccharification Add 8.00 qt of water at 203.5 F 154.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Notes

-Pitch 1 vial in 1L Starter 18hrs before brew day. Pitch at 65f