Bluemoon

Head Brewer

Greg Kempenich

Ingredients

  • 2lbs Pale 6-row crushed
  • 2lbs Pale Wheat crushed
  • .5 lbs flaked oats
  • .5 lbs rice hulls
  • 3lbs Liquid Wheat Extract
  • 1oz Hallertau hops
  • 1 oz ground Coriander
  • 3 zested oranges
  • Wyeast 3944 Bavarian Wheat Beer

Mash Schedule (1.5quart per lb)

  • Mash crushed barley, wheat, and oats with rice hulls.
  • Mash in 2.2 gallons at 165F (target 155F) for 60 minutes (hit 157F)
  • Mash out with 2 gallons at 185F (target 172F) (hit 172F)
  • Sparge 2.0 gallons at 180F (target 169F)

Boil Schedule

  • 90 minute full boil with 6 gallons (for evaporation)
  • Add .5 oz of Hallertau hops with 60 minutes to go
  • Add 3lbs Liquid Wheat Extract for last 20 minutes of boil
  • Add .25 oz of Hallertau hops for last 10 minutes
  • Add Orange Zest for last 10 minutes (in hop bag)
  • Add 1 oz ground Coriander after flame out (in hop bag)
  • Add 1T of flour after flame out (for cloudiness)

Process

  1. Running this as a partial mash, see mash schedule
  2. Doing a full 90 minute boil, see boil schedule.
  3. LME is added late in the boil to keep the beer lighter in color.
  4. Zesting the oranges into a hop bag once the full boil is started.
  5. Removed zest and coriander before primary, nice orange scent!

Dates

  1. Brewing on 4/30/2008
  2. Racked on ….
  3. Bottled on ….
  4. Drinkable by …

Gravity

  1. SG :: recipe estimated at 1.044
  2. FG :: recipe estimated at 1.011
  3. SRM :: recipe recipe estimated at 4 degrees
  4. ABV :: recipe estimated at 4.2%
  5. IBU :: recipe estimated at 11

Notes

  • This beer should be drunk young and fresh, don't let it age!
  • Active fermentation 5/1/2009
  • Added 1T of white flour for cloudiness
  • I should have added more water, lost 1.5g to evaporation, approximate final volume 4.5g.
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