Rayo De Luna Witbeir (Blue Moon)

Partial Mash Recipe

Submitted By: brasilitobrewing (Shared)
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Brewer: MacDonald
Batch Size: 5.50 gal	Style: American Amber Ale ( 6B)
Boil Size: 7.00 gal	Style Guide: BJCP 1999
Color: 8.2 SRM	Equipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 30.5 IBUs	Boil Time: 60 min
Est OG: 1.065 (15.9° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Two Stage
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs 2.08 oz	Oats, Flaked (1.0 SRM)	Grain	1
1 lbs	Munich Malt (9.0 SRM)	Grain	2
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	3
1 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4
7 lbs	Wheat Liquid Extract (8.0 SRM)	Extract	5
2.50 oz	Hallertauer [4.6%] - Boil 60 min	Hops	6
1.50 oz	Orange Peel, Sweet (Boil 5 min)	Misc	7
0.40 oz	Coriander Seed (Boil 5 min)	Misc	8
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	9

Notes

OG: 1.050 (12.3 P) FG: 1.011 (2.9 P) ADF: 76% IBU: 20 Color: 4 SRM (8 EBC) Boil: 60 Pre-Boil 7 Gal(26.5L) Pre-Boil Gravity: 1.042 (10.5 P) Special note. Recipe calls for WLP400 Belgian Wit Ale Yeasy 3944. I used Wyeast 1056 American Lager to attempt to mimic blue moon From a post from the original brewmaster. We will see!!! 8.10.2013 1230 MST Brought 7 gal to 154 F and added Oats and specialty grains. I hour steep. Removed from heat and incorporated LME and brought to boil. Added hops and set timer for 45 minutes. At 45 min I added irish moss and set tie for 5 min. At 50 I added orange and corriander and chamomile tea and went past by two minutes. All hops and grains and flavors were used with Muslin grain socks. Cooled to 68F after 12-18 minutes and airated for 3 minutes after filtering to 6 gal carboy. Added 1056 yeast and put in fermenter at 1700. 8.11.2013 0900 Active fermentation 68 F

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