So, I was calling this a ‘Blue Moon Partial-Mash Clone’, but the reality of it is — it’s Blue Moon(ish). It’s certainly not Blue Moon, but it’s quite delicious!
About a month ago I found a long thread on HomeBrewTalk that was all about cloning Blue Moon. A group of dedicated Blue Moon fans have devoted trial after trial to perfecting the Blue Moon recipe on a homebrew scale. One of these fans, who goes by the username of ‘Nilo’, has done 8 trials and has a recipe that looked to be very close to the real thing. I then took his recipe and converted it for a partial-mash.
The problem being wheat extract ends up being much darker than mashed wheat malt. I’m sure you can see that for yourself in the photo below.
Anyway, here’s the recipe I used:
Blue Moon Partial-Mash Clone (Modified from Nilo’s #8)
Grain (Mashed at 152°F for 60min, then sparged with a ladle)
- 1lb. White Wheat malt
- 1lb. 2-Row malt
- 10oz. Munich 10L malt
- 10oz. Crystal 10L malt
- 8oz. Dextrine/Cara-pils malt
Extract (Added at mash-out)
- 3.3lbs. Wheat LME (substitute for White Wheat)
- 3.3lbs. Pilsen LME (substitute for 2-row)
Hops, Flavorings, and Additions
- 1.2oz. Domestic Hallertauer (30 min.)
- 1.5oz. Sweet orange peel (10 min.)
- 0.375oz. Crushed corrandier (10 min.)
- 2 TBSP Corn starch (10 min.)
- 0.5oz. Domestic Hallertauer (Flame out — this was my touch to the recipe)
The beer had a stronger malt sweetness than the commercial Blue Moon, likely from the relatively high final gravity in comparison to Nilo’s #8. In addition, the beer had a significantly stronger hop presence, both in aroma and bitterness. This is likely due to the additional 0.5oz of US Hallertauer hops I used at flameout. Overall, the beer was pretty great.
|Brew Name||Blue Moon Partial Mash Clone|
|Actual O.G.||1.057 (Adjusted)|
|Actual F.G.||1.017 (Adjusted)|
|Alcohol by Volume (%)||5.31%|
|Rating||3.8 of 5|
|General reaction from others||People seemed to be very happy with this beer. Some did not like it due to the additional hop bitterness and aroma, but many found this to be appealing.|
|How to make it better?||For the next trial I would like to try the following: (1) use all grain rather than the LME to adjust the final color, (2) use a yeast starter to ensure full fermentation, (3) use oats in the mash, rather than a corn starch addition, and (4) tone down the amount of hops used to reduce bitterness and aroma. Perhaps 1.4oz or 1.5oz in total?|