Blue Moon is a very popular beer in the United States. Many consider it a “gateway beer” to other beer styles from around the world. Based on the Belgian witbier style, Blue Moon is a hazy, golden orange brew with pronounced orange flavors. As with traditional witbier, Blue Moon is brewed with orange and coriander and often served with a slice of orange. It’s a great beer for the summer!
Our Steam Freak Blue Noon Recipe Kit uses two cans of Steam Freak light LME make for an easy brew day, while oats and white wheat contribute body and soft grain flavor. And of course, orange peel and coriander contribute enticing notes of citrus.
This is a partial mash recipe kit. In this recipe, partial mash brewing combines the brew in a bag (BIAB) technique with extract brewing. Using a grain bag (included in the kit) steep the 2.75 lbs of crushed grains in 150-160˚F water for 20-30 mins, then withdraw the bag and proceed with the recipe.
Consider saving 10% by buying two kits, which will also qualify for free shipping!
Steam Freak Blue Noon (Blue Moon Clone)
(Partial-mash recipe, five-gallon batch)
Style: Belgian Wit
OG: 1.055 – 1.060
FG: 1.0014 – 1.018
IBUs (Bitterness): 20
6.6 lbs. Light Liquid Malt Extract
1 lb. two-row malt
1 lb. white wheat malt
12 oz. flaked oats
2 oz. Hallertau hops
Mangrove Jack’s M20: Bavarian Wheat Yeast
Also included in this kit:
Directions: Preboil and chill about 3 gallons of water. This will be used at the end of brew day. Clean and sanitize all equipment. Place crushed specialty grains in the included grain bag and steep in three gallons of clean water for 30 minutes at 155˚F. Remove grains and discard. Mix in malt extracts while stirring and bring wort to a boil. Add hops and spices according to recipe instructions. At the end of the boil, stir wort to create a whirlpool and chill to about 70°F. This can be done with an ice bath or a wort chiller. Pour wort into a sanitized fermenter, leaving sediment behind in the brew kettle. Mix in enough of the preboiled and chilled water to make five gallons and stir with a sanitized spoon. Pitch yeast by sprinkling directly into wort. Seal fermenter with a sanitized lid and airlock and ferment at about 70˚F for two weeks. Bottle and condition for at least two weeks.
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder and editor of the Local Beer Blog.