Name: House of Shamrocks Blue Moon Recipe
Cook time: 168 h
Total time: 168 h
Yield: 20 servings
Cuisine: Belgian
Ingredients: 3.6 kg Pilsner malt; 1.2 kg Wheat malt (malted); 0.25 kg Flaked oats; 0.05 kg Acidulated malt (optional, for pH); 18 L Strike water; 8 L Sparge water (about); 5 g Water salts (adjust to profile: CaCl2, gypsum); 12 g Coriander (cracked, toasted lightly); 30 g Sweet orange peel (dried, bitter orange or Curaçao style); 12 g Bittering hop (Saaz or Hallertau, pellets); 1 tsp Whirlfloc or Irish moss (optional clarifier); 1 g Table salt (if needed for flavor balance); 1 package Belgian witbier yeast (e.g., Wyeast 3944 or White Labs WLP400); 120 g Priming sugar (for bottling) or ready CO2 for kegging; 5 pieces Fresh orange (peeled or wedge for serving)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A Belgian White Ale/ Witbier from the Blue Moon Brewing Company. Light tastes of orange peel and coriander, and served with an orange. 5.4% ABV.

Heat 18 L of strike water to about 74°C to target a mash temperature of 66°C. Adjust for boil-off and kettle losses as needed.

Heat strike water

Add crushed pilsner malt, wheat malt, flaked oats and acidulated malt (if using) to the mash tun. Stir thoroughly while adding strike water to avoid dough balls. Target mash temperature: 66°C. Rest for 60 minutes.

Mash in

Raise mash to 75°C (mash-out) for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Vorlauf until wort runs clear and recirculate back to mash tun. Slowly sparge with ~8 L of water at ~76–78°C, collecting enough pre-boil wort to end with ~23–25 L in the kettle (account for boil-off).

Measure pre-boil gravity. Target original gravity ~1.046–1.050 (to achieve ~5.2–5.6% ABV).

Bring the collected wort to a rolling boil (60 minutes total). Watch for boil-overs as soon as it reaches a boil.

Start boil

Add 12 g of a mild noble hop (Saaz or Hallertau) at the start of the 60-minute boil for light bitterness (~10–15 IBU).

Bittering hop addition (60 min)

With 10 minutes remaining add 1 tsp Whirlfloc or Irish moss to help clear the beer.

Clarifier addition (10 min)

Crack and lightly toast coriander seeds in a dry pan until fragrant, then crush. Add 12 g cracked coriander and 30 g dried sweet orange peel with 5 minutes left in the boil for bright citrus and spice aroma. Optionally add a gram of table salt to round flavors.

Spices and peel (5-0 min)

At flame-out, chill the wort quickly to 18–20°C using an immersion chiller or equivalent. Remove hop and spice solids by whirlpooling and cold break. Aim to transfer ~20 L into the fermenter.

Cool wort

Aerate the cooled wort well (oxygenate for 30–60 seconds with a sanitized oxygen stone at recommended flow or vigorous shaking). Pitch one package of Belgian witbier yeast at 18–20°C.

Pitch yeast

Ferment at 18–20°C for 5–7 days until vigorous activity subsides, then allow to finish for an additional 5–7 days. Final gravity target ~1.010–1.012.

Primary fermentation

Optionally raise temperature to 20–22°C for 24–48 hours near the end of fermentation for a cleaner finish, then cold-crash to 2–4°C for 48 hours to help settling.

Conditioning

If bottling, dissolve 120 g priming sugar in 250 mL boiling water, cool and gently mix with the beer, then bottle and cap. Condition at room temperature for 10–14 days to carbonate, then cold store.

Bottling

If kegging, transfer to keg and carbonate to ~2.5 volumes CO2.

Kegging

Serve chilled in a tulip or pint glass with a thin orange wedge or half-wheel on the rim. For authentic Blue Moon style, rub a thin piece of orange peel around the glass lip and drop it in the beer. Enjoy at ~4–7°C.

Serve

Pilsner malt

Wheat malt (malted)

Flaked oats

Acidulated malt (optional, for pH)

Strike water

Sparge water (about)

Water salts (adjust to profile: CaCl2, gypsum)

Coriander (cracked, toasted lightly)

Sweet orange peel (dried, bitter orange or Curaçao style)

Bittering hop (Saaz or Hallertau, pellets)

Whirlfloc or Irish moss (optional clarifier)

Table salt (if needed for flavor balance)

Belgian witbier yeast (e.g., Wyeast 3944 or White Labs WLP400)

Priming sugar (for bottling) or ready CO2 for kegging

Fresh orange (peeled or wedge for serving)

Blue Moon

Make Blue Moon Recipe in just 168h . A Belgian White Ale/ Witbier from the Blue Moon Brewing Company. Light tastes of orange peel and coriander, and served with an orange. 5.4% ABV.

Blue Moon

Descriptors

Tasting Notes

Food Pairings

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