Blue Moon Belgian White Recipe
Make Blue Moon Belgian White Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grain Bill
Hops
Spices
Yeast
Water
Method
Grain Bill
- 1
Mash Grains
Heat 4 gallons of water to 165°F (74°C). Add pale malt, wheat malt, and flaked oats, stabilizing mash temperature at 152°F (67°C). Hold mash for 60 minutes, stirring occasionally to ensure even conversion.
- 2
Mash Out and Sparge
Raise mash temperature to 168°F (76°C) for 10 minutes. Sparge with remaining hot water to collect approximately 6.5 gallons of wort.
Hops
- 3
Boil and Hop Addition
Bring wort to a rolling boil. Add Hallertau hops at the start of a 60-minute boil to provide mild bitterness characteristic of a Belgian white ale.
Spices
- 4
Spice Addition
With 5 minutes remaining in the boil, add dried Curaçao orange peel and cracked coriander. Stir gently to evenly distribute flavors without overpowering the beer.
Yeast
- 5
Cool and Pitch Yeast
After the boil, cool wort rapidly to 68°F (20°C). Transfer to a sanitized fermenter and pitch Belgian witbier yeast according to manufacturer instructions.
- 6
Fermentation
Ferment at 66–72°F (19–22°C) for 10–14 days, allowing characteristic fruity and spicy esters to develop.
Water
- 7
Condition and Package
After fermentation completes, bottle or keg the beer. If bottling, prime with sugar and condition for 2–3 weeks at room temperature before chilling and serving.
