Name: White Spot Park & Tilfords Blue Moon Belgian White Recipe
Cook time: 3 h
Total time: 3 h
Yield: 24 servings
Cuisine: Belgian
Ingredients: 5 cups Pale Malt; 2 cups White Wheat Malt; 1 oz Hallertau Hops; 0.5 oz Valencia Orange Peel; 1 tsp Coriander Seeds; 1 pkg Yeast (Belgian Strain); 5 gallons Water

Santa Monica Brew Works Witbier 5.3% abv Santa Monica, CA

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A Belgian-style wheat ale, brewed locally for over 10 years, with Valencia orange peel for a subtle sweetness & bright citrus aroma.

In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the pale malt and white wheat malt, stirring to combine. Maintain the temperature around 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge with an additional 2 gallons of hot water, collecting the wort in your brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes. In the last 15 minutes of the boil, add the Valencia orange peel and coriander seeds.

Boiling

After boiling, cool the wort quickly using a wort chiller or ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Allow it to ferment in a cool, dark place for 1-2 weeks.

Fermentation

Once fermentation is complete, transfer the beer to a bottling bucket and add priming sugar. Bottle the beer and cap. Allow it to carbonate for an additional 1-2 weeks.

Bottling

Refrigerate the bottles before serving. Pour into a glass, garnish with an orange slice, and enjoy your homemade Blue Moon Belgian White!

Enjoy

Pale Malt

White Wheat Malt

Hallertau Hops

Valencia Orange Peel

Coriander Seeds

Yeast (Belgian Strain)

Water

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Make Blue Moon Belgian White Recipe in just 3h . A Belgian-style wheat ale, brewed locally for over 10 years, with Valencia orange peel for a subtle sweetness & bright citrus aroma.

Blue Moon Belgian White Recipe

Descriptors

Tasting Notes

Food Pairings

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