AD BLOCKER DETECTED:
Back to Search
Back to Search
Beer Style: Belgian Specialty Ale
(16E)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
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.
Ingredients:
- 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
Procedure:
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.
Source: Rod Nichols
