Blue Moon Clone recipe

5lb white wheat
4lb 2 row
1lb flaked oats
0.75 centennial at 60
28grams bitter orange peel 5 min
24 grams ground coriander at 5 min
Wyeast 3942

 

I've never personally tried to clone Blue Moon, but have have made witbiers in the past. If you Google "Blue Moon, clone recipe", you'll get a bunch of versions, though.

 

No secondary ferment at 68 for two weeks.

 

The recipe above is incorrect at last check it was hopped to like 12ibu with hallertau, and used a neutral ale yeast (001, 1056, us05). Grains look close-ish though off of memory.

 

Imho, it's all about the yeast selection...if you want it to taste/not taste like Blue Moon use a neutral yeast as already suggested.
Couldn't believe the sheer volume of Wits produced: https://www.beeradvocate.com/beer/style/48/

 

So . . . there's kind of a lot to discuss about witbiers that may or may not be appropriate for this thread. Reason? If someone wants a Blue Moon, a great witbier might let them down a little.

If you're just looking for a great witbier, then I'd suggest the following, but keep in mind that these are personal preferences and by no means a classic recipe.

1) Keep your grainbill simple. Pils and wheat can get the job done without using large amounts of flaked grain.

2) Use Indian coriander. Grind it fresh and use it in your mash. Not to confuse things, but you could also use Grains of Paradise.

3) Use a Noble hop varietal for bittering.

4) Use a yeast that doesn't flocculate very well. Doesn't have to be POF+ (phenolic), if you don't want.

5) Ferment in the high 60s.

6) Add fresh orange peel (not dried, not zest, no pith) at high krausen.

7) Package as soon as a stable gravity is reached. This beer should be consumed fresh.

Again, those are just some suggestions. Feel free to take them with a grain of salt.

 

This is just my recipe. Not saying it's what AB uses. Sorry for not stating this as knockoff of the original recipe but it comes close and makes a nice beer.

 

You mean miller-coors

 

Haha hard to keep track these days.

 

Closest I got was using hallertau hops with wyeast 1010. 1/2 oz both sweet orange peel and coriandor 5 min boil. Add another 1/2 oz of each to secondary if you feel it needs more.

My favorite Wit I've made was Citra hops to 17 ibu's with 1oz Orange peel and 1/4 oz coriandor after primary fermentation only. Used 3944 and Belgain-Pilsner instead of 2 row.

 

Yeah, Blue Moon is not a witbier. I think if you used the grain bill that @Prep8611 provided, but change to a more neutral yeast strain. And instead of bitter orange peel, use dried Valencia orange peel. Pretty sure the Valencia orange is key, and what they use. This should get you close.

 

Yes, or anything along those lines really.

 

Brewed this for some non craft drinking friends a few years ago. Was a big hit.

For 3.5 gallons in kettle at end of boil.

Original Gravity:
1.061
Final Gravity:
1.012
ABV (standard):
6.36%
IBU (rager):
18.15
SRM (morey):
6.15
Grain Bill:
3.4 lb American - White Wheat 44.3%
3.4 lb United Kingdom - Maris Otter Pale 44.3%
7 oz Flaked Barley 5.7%
7 oz American - Caramel / Crystal 10L 5.7%
Hops:
20g Hallertau 60 min
Spice Additions:
12 g Coriander Spice Boil 5 min.
40 g Sweet Orange Peel (dry equivalent) 1 min

 

I know the original just uses a neutral yeast but I had this so I used. Think it worked out very well.

Wyeast - Belgian Witbier 3944

 

I recently cut the coriander out of my witbier recipe. It is farther from a true witbier now, but more of a crowd pleaser. I use a bit of lemon peel as well.

 

Most adjuncts in a Witbier should be used judiciously, imho...it's easy to get carried away