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