Blue Moon hop identification?

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Blue Moon hop identification?

Postby lehallas » Sat Oct 27, 2007 9:18 am

Just tried the Blue Moon Belgian Ale product put out by (I think) Coors.

There is a distinct hop presence but I can't quite ID it - or maybe I'm tasting coriander and orange-peel mixed in?

The more I thought about it, the less I could put my finger on it!

So I came to the experts.....any idea what they hopped that beer with?

Thanks Larry
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Blue Moon Clone

Postby HarvInSTL » Sat Oct 27, 2007 10:06 am

Here is my Blue Moon Clone Recipe. Turned out well and if you follow the 1-2-3 rule you should be fine. Also if you need any bitter/sweet orange peel or coriander let me know. I've got 1lb of each from the recent bulk purchase, and there is no way in hell I need all of it.

Recipe: Blue Moon Clone
Brewer: Anthony
Asst Brewer: Paul
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.96 gal
Estimated OG: 1.055 SG
Estimated Color: 3.6 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 50.00 %
3 lbs Wheat, Flaked (1.6 SRM) Grain 30.00 %
1 lbs Oats, Flaked (1.0 SRM) Grain 10.00 %
1 lbs White Wheat Malt (2.4 SRM) Grain 10.00 %
0.50 oz Cascade [5.50 %] (60 min) Hops 10.2 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 5.1 IBU
0.25 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.25 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.50 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 3.13 gal of water at 165.9 F 154.0 F
10 min Mash Out Add 1.75 gal of water at 196.6 F 168.0 F
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Postby MIKEW » Sat Oct 27, 2007 10:20 am

How did the orange flavor on that one turn out? I have made many iterations of a witbier with varying amounts of coriander and orange peel, and it seems that I never get that fresh orange flavor of a blue moon (on tap). I have also used grated orange zest at the end of the boil, but I am thinking my next attempt might be orange zest (vodka soaked) added to the secondary.
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great!

Postby lehallas » Mon Oct 29, 2007 11:31 am

More than I could have asked for - a recipe! I'll give it a go..thanks..Larry
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Post II

Postby lehallas » Mon Oct 29, 2007 11:35 am

Dummy me for asking - is the 1-2-3 rule mean 'follow the directions'? Or is this a secret code that as a newbie I haven't heard about.

MikeK said he might bring some cor for me Thursday - r u planning the Nov meeting? If so, I would like to borrow some of that orange.

does it store well?

Larry
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Postby HarvInSTL » Mon Oct 29, 2007 1:11 pm

Mikew-I was pretty happy with the orange flavor. I can't say that I've had a fresh blue moon on tap but if you want fresh orange flavor I'd say use the bitter/sweet orange in the last 15-20mins of the boil and then add some orange zest to the secondary.

lehallas-The 1-2-3 rule is 1 week in the primary, 2 weeks in the secondary, 3 weeks to carb/age. During this time just relax and have a home brew.

Now some beers don't need to follow the 1-2-3 rule, and others take longer.

There was always easy for me to follow when I first started. Now days i wait until my gravity reaches 75% of its attuentation range then rack to secondary. Then give it 1-2weeks in the secondary.

Some of my other beers never see a secondary. And as always there is always a risk of infection when transfering beers. The best point to get from the 1-2-3 rule is patinence. Don't transfer from the primary to early, don't bottle to early, and don't drink/open to early. By following the 1-2-3 you make sure that the yeast has completed fermenting, has absorbed any off flavors it created, and ensures that you shouldn't have any bottle bombs.

Geesh I sure can talk alot! :oops:
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Postby scottt » Mon Oct 29, 2007 1:18 pm

There's an interesting thread over on the homebrewtalk forums where some folks are suggesting that the 1-2-3 rule is antiquated. They are advocating longer primaries and skipping the secondary. Good discussion:
http://homebrewtalk.com/showthread.php?t=42507
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Postby HarvInSTL » Mon Oct 29, 2007 1:36 pm

scottt wrote:There's an interesting thread over on the homebrewtalk forums where some folks are suggesting that the 1-2-3 rule is antiquated. They are advocating longer primaries and skipping the secondary. Good discussion:
http://homebrewtalk.com/showthread.php?t=42507


And I agree with that. And I've posted that exact same opinon on another post on homebrewtalk.

I'm not sure if you caught this or not, but on the last page of that thread teu1003 said

"1-2-3 is old tech ... its what beginners are taught because its easy to follow, will yield drinkable beer and will keep them in the hobby."
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Siebel

Postby karst » Mon Oct 29, 2007 1:38 pm

Randy Mosher and Ray Daniels said during the Siebel course this summer " for the yeast to do its work beer must remain the primary and secondary was more of a conditioning phase."
"Once the thought arises, the word is spoken and the deed is done, the thought, word and deed will live on and impact others long after we have ceased thinking, speaking, doing.
" Charles Bamforth Prof. Emertus UC Davis

"Cervisia Plus Respondet"
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1-2-3 and Blue Moon on Tap

Postby lehallas » Mon Oct 29, 2007 4:27 pm

I'll have to check out the discussion, and I'm glad to know what the rule is! However, I know for my Hefeweizen brews, I have found that the quicker you get to the bottle the better as they do not age well (my experience anyway).

Red Lobster (at least out in the Valley) has Blue Moon on tap.
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Postby MIKEW » Mon Oct 29, 2007 9:05 pm

Lots of places have blue moon on tap - I know it isnt the greatest beer, but it is one I usually turn to when the only other choice is bud or miller. Much better on tap than in the bottle, by the way.

On the 1-2-3 rule - I secondary about as long as it takes for the beer to clear, or I get around to bottling or find an open keg, which for my last beer was only 2 days.
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Thursday night?

Postby lehallas » Thu Nov 01, 2007 3:25 pm

Harvinstl,

If you are coming tonight, wouldn't mind buying a bit of your orange/cor if available....Larry
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Re: Thursday night?

Postby HarvInSTL » Thu Nov 01, 2007 3:57 pm

lehallas wrote:Harvinstl,

If you are coming tonight, wouldn't mind buying a bit of your orange/cor if available....Larry


I'll be there. No need to pay for it. I've got way more than I need, and it was cheap!
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Missed you!

Postby lehallas » Sat Nov 03, 2007 11:14 am

I had to leave after 8PM so missed you at the meeting...r u in the Crestwood area? Or near Queeny Park area? I visit Crestwood once a week and live near Queeny. I would love to try the Blue Moon knock-off over the holidays if we have a chance to match up...larry
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Oats

Postby lehallas » Sat Nov 03, 2007 11:15 am

P.S.....what do the oats do for me in the BMoon recipe? I've never used them.
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