Blue Moon Clone Recipe

Blue Moon Extract Clone Recipe - This refreshing Belgian-style witbier features a delicate balance of subtle spice and citrus zest. It is light, hazy, and highly drinkable, making it a perfect clone for the classic commercial version.

Fermentables

1 lb White Wheat DME (Adds body and head retention)

8 oz Flaked Oats (Steep in muslin bag at 155°F for 30 minutes)

5 lbs Pilsen Light DME (Base extract)

Hops Schedule

1 oz Willamette (5.5% AA) @ 60 min (Bittering addition)

0.50 oz Saaz (3.5% AA) @ 15 min (Aroma addition

Yeast

Wyeast 3944 Belgian Witbier - Provides the characteristic light phenolics and subtle fruity esters essential for this style.

Additional Ingredients

1 oz Fresh Sweet Orange Peel (Add at 5 minutes remaining in the boil)

0.50 oz Cracked Coriander Seeds (Add at 5 minutes remaining in the boil)

Brewing Instructions

Steep flaked oats in 2.5 gallons of water at 155°F for 30 minutes.

Remove grain bag and bring water to a boil.

Turn off heat and stir in the Pilsen DME and Wheat DME until fully dissolved

Return to boil and add Willamette hops for 60 minutes.

With 15 minutes left in the boil, add the Saaz hops and clarifier (Irish moss or whirlfloc tablet).

With 5 minutes left in the boil, add the crushed orange peel and coriander.

Turn off heat and cool the wort as quickly as possible to 80°F

Transfer to a sanitized fermentation vessel, top off with cool water to 5.5 gallons.

Pitch yeast when temperature is stable at 68°F. Seal and ferment in a dark place.

Notes

Fermentation

Temperature: 67-72°F

Duration: 2 weeks primary, 2 weeks bottle conditioning - Allow to condition for an additional 2 weeks in bottles for best carbonation.

Brew Date:___________ Original Gravity: _________ Final Gravity:__________ ABV: _________

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Fermentables

Hops Schedule

Yeast

Additional Ingredients

Brewing Instructions