At Wits End…

On April 30, 2009, in Homebrewing, Recipes, by Mark Ranes
Blue Moons Wit Tap Handle

Blue Moons Wit Tap Handle

My keg of Blue Moons Belgian Wit is almost gone, so it is time to brew another batch.  I like to have this ale on tap all the time for converting non craft beer drinkers.  It’s always well received by everyone and is a very refreshing summer brew. Stephen and I will be brewing this ale Friday afternoon (I have some comp time coming:) and he’ll be taking 5 gallons of the wit and then trading 5 gallons of his recently brewed Cream Ale to me.  We both win!  With only 5 gallons on tap, I may need to brew this again over the summer and I also need to throw together a batch of my German Hefeweizen.

Last year, I had to use Sterling hops to bitter, because I couldn’t get Saaz on short notice.  I have Saaz for this batch, so I’m back to the original recipe.  I’m also backing off on the coriander just a wee bit for a more subdued spiciness.

Here’s the updated recipe:

Blue Moons Wit 2009
16-A Witbier
Author: Mark Ranes
Date: 05/01/09

Size: 10.08 gal
Efficiency: 70.0%
Attenuation: 70.0%
Calories: 290.52 kcal per 16.0 fl oz

Original Gravity: 1.065 (1.044 – 1.052)
Terminal Gravity: 1.019 (1.008 – 1.012)
Color: 5.79 (2.0 – 4.0)
Alcohol: 5.96% (4.5% – 5.5%)
Bitterness: 20.9 (10.0 – 20.0)

Ingredients:
12.0 lb Pilsner Malt
12.0 lb White Wheat Malt
2.0 lb Oats Flaked
1.0 lb Rice Hulls
1.5 oz Czech Saaz (5.0%) – added during boil, boiled 60.0 min
1.5 oz Hallertau (4.5%) – added during boil, boiled 20.0 min
2.0 oz Bitter Curacao/Bitter Orange (Peel) – added during boil, boiled 15 min
3.0 tsp Fresh Orange Zest – added during boil, boiled 10.0 min
0.75 tsp Corriander crushed – added during boil, boiled 10.0 min
1.0 tsp Wyeast Nutrient  – added during boil, boiled 10.0 min
2000.0 mL Starter White Labs WLP400 Belgian Wit Ale

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