Name: Salt Factory Pubs Blue Moon Belgian White Recipe
Cook time: 24 h
Total time: 24 h
Yield: 16 servings
Cuisine: Belgian
Ingredients: 5 lbs Pilsner (2-row) Pale Malt; 4 lbs Wheat Malt (flaked wheat or malted wheat); 1 lbs White Wheat (malted); 0.5 lbs Light Munich Malt; 0.25 lbs Carapils/Dextrin Malt; 0.25 lbs Table Sugar (sucrose) - optional (for subtle dryness and increased ABV); 0.5 oz Tettnang hops (or Hallertau/Mittelfrueh) - bittering; 0.25 oz Saaz hops (or low alpha noble) - flavor/aroma; 1 tbs Coriander seed (freshly crushed); 1 tbs Sweet Orange Peel (bitter orange / Curaçao style) - dried; 1 package Belgian Witbier yeast (Wyeast 3944, White Labs WLP400, or Safbrew WB-06); 1 tsp Irish Moss or Whirlfloc (optional, for clarity); 5.25 gal Water (brewing liquor, adjusted if needed); 3.5 oz Corn sugar (dextrose) for priming

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

Heat 3.25 gallons (approx) of brewing water to 162°F (72°C). Mash in the crushed grains (Pilsner/pale, wheat, white wheat, Munich, Carapils) to reach a stable mash temperature of 152°F (67°C). Stir well to avoid dough balls and ensure even hydration.

Mash-In

Hold the mash at 152°F (67°C) for 60 minutes. This temperature yields a balance of fermentable sugars and body consistent with a traditional witbier—light, slightly creamy mouthfeel with some residual sweetness from wheat.

After 60 minutes, perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with enough 170°F (77°C) water to collect about 6.0 gallons of wort in the kettle (target pre-boil volume accounting for boil-off).

Bring the wort to a rolling boil and boil for 60 minutes total. Watch for boil-overs in the first 10 minutes.

Boil

At 60 minutes remaining (start of boil): Add 0.5 oz Tettnang (bittering hops). If using Irish Moss or Whirlfloc, add 1 tsp with 15 minutes left.

At 10 minutes remaining: Add 0.25 oz Saaz hops (aroma) and the crushed coriander seed (1 tbsp) and dried sweet orange peel (1 tbsp). If you want a brighter orange aroma, split the orange peel addition: 2/3 at 10 minutes and 1/3 at flameout (see next step).

At flameout (end of boil): Optionally add the remaining orange peel (if split) and steep for 5–10 minutes off heat, then chill. This preserves delicate citrus oils without excessive bitterness.

Cool wort quickly to 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Aim to get to yeast pitching temperature within 30–45 minutes to minimize contamination risk.

Transfer the chilled wort to a sanitized fermenter, leaving trub behind. Top up with clean, sanitized water if needed to reach 5.0 gallons.

Aerate the wort well (shake, splash, or use an aeration stone) to provide sufficient oxygen for a healthy fermentation.

Pitch the Belgian Witbier yeast rehydrated or straight from the pack at a rate appropriate for a 1.048 OG beer (this recipe target OG ≈ 1.048). Target fermentation temperature 64–68°F (18–20°C).

Primary fermentation should start within 24–48 hours. Ferment for 7–10 days at the target temperature until vigorous activity subsides and gravity drops near expected FG (~1.010–1.012).

Optionally raise temperature by 2–3°F for 48 hours near the end of fermentation to help the yeast finish and clean up byproducts.

Once fermentation is complete and stable gravity readings have been obtained 48 hours apart, prepare to bottle. Dissolve 3.5 oz (approx 100 g) corn sugar in 1 cup boiling water, cool, and add to a sanitized bottling bucket.

Rack beer gently onto the priming solution to mix without excessive oxygen. Fill and cap bottles, then condition at room temperature (68–72°F / 20–22°C) for 2 weeks to carbonate.

After conditioning, refrigerate 24–48 hours before serving to allow yeast to drop and flavors to settle.

Serve cold in a 16 oz glass with a moderate, fluffy head. Optionally garnish with a thin orange slice for presentation (commercial Blue Moon typically uses orange). Enjoy.

Pilsner (2-row) Pale Malt

Wheat Malt (flaked wheat or malted wheat)

White Wheat (malted)

Light Munich Malt

Carapils/Dextrin Malt

Table Sugar (sucrose) - optional (for subtle dryness and increased ABV)

Tettnang hops (or Hallertau/Mittelfrueh) - bittering

Saaz hops (or low alpha noble) - flavor/aroma

Coriander seed (freshly crushed)

Sweet Orange Peel (bitter orange / Curaçao style) - dried

Belgian Witbier yeast (Wyeast 3944, White Labs WLP400, or Safbrew WB-06)

Irish Moss or Whirlfloc (optional, for clarity)

Water (brewing liquor, adjusted if needed)

Corn sugar (dextrose) for priming

Blue Moon Belgian White

Make Blue Moon Belgian White Recipe in just 24h . Witbier | abv: 5.40% | 16oz. | Colorado

Blue Moon Belgian White

Descriptors

Tasting Notes

Food Pairings

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