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Beach Blonde Ale (Blue Moon clone)

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Beach Blonde Ale (Blue Moon clone)

back to search Back to Search  Style Details 

Beer Style: Belgian Specialty Ale (16E)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Specialty Ale


Do you like Blue Moon? This is my version of this popular Belgian spiced ale. Not quite as good as the original (if it was, I'd quit my day job) but still refreshing. Just like the original, serve with an orange slice.


  • 5 lbs Pilsen (Belgium)
  • 3 lbs White Wheat Malt
  • 1 lb Unmalted Wheat
  • 1 lb Flaked Oats
  • 4 oz Rice Hulls (to help prevent stuck sparge)
  • 1 oz Fuggle Hops (4.8% AAU)
  • 1 oz Bitter Orange Peel
  • 1 oz Coriander Seeds (crushed)
  • Wyeast - Belgian Witbier #3944

Additional Instructions

Primary Ferment: 7 days @ 62 - 75 degrees (cooler is better)
Secondary Ferment: 7 days @ 64-75 degrees

Beer Profile

Original Gravity: 1.044
Final Gravity: 1.011
Alcohol by Vol: 4.32%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash Schedule: Multi-Rest Infusion / Batch Sparge

Heat 2.5 gal of water @ 128.6F to get a mash temp of 122.0F. Mash for 20 min for protein rest. Add 1.25 gal of water @ 212.0F (boiling) to get a mash temp of 153.0F. Mash for one hour and drain. Add 4.75 gal of water @ 188.2F to get a sparge temp of 165.2F. Mash for 15 min and drain...will yield approx. 6.5 gal of wort. Heat to boiling. At first sign of boil (T60) add hops. Boil for one hour. At T15, I add Irish Moss to help with protein break/clarify beer. At T5 add orange peel and coriander seeds. Cool and pitch yeast.