Lunar Wit Belgian Wheat Clone Beer Kit - All Grain

Description

Your Lunar Wit is a Belgian-style wheat beer modeled on Blue Moon Belgian White. You brew with 5 lbs Brewers Malt and 4 lbs Wheat Malt for a light smooth body, while 1 lb Flaked Oats adds creaminess to the mouthfeel. Hallertau Mittelfrüh hops supply gentle bitterness, and the combination of orange peel and coriander seeds contributes citrus zest and spice notes. The Lallemand Wit yeast produces the characteristic Belgian wheat character in your finished beer.

Your Real Fake Lunar Wit Belgian Wheat Clone - All Grain Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.3% - 5.9%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.008 - 1.012
• IBUs: 14
• SRM: 4

Ingredients

Grain Bill (combined in one bag)

• 5 lbs Brewers Malt (2-Row)
• 4 lbs Wheat Malt
• 1 lb Flaked Oats

Hops (substitutions based on availability)

• 1 oz Hallertau Mittelfrüh Hops (60 min)

Yeast (substitutions based on availability)

• 1 packet Lallemand Wit Brewing Yeast

Spice Pack (combined in one bag)

• 1 oz Orange Peel (10 min)
• 0.5 oz Coriander Seeds (10 min)

Also Included

• 5 oz Priming Sugar
• 1x Irish Moss/Yeast Energizer (last 15 mins of boil)

Instructions

Hop Schedule

• 1 oz Hallertau at 60 minutes (bittering).

Prepare Equipment

1. Sanitize all brewing equipment thoroughly to prevent contamination.

Mash

1. Heat 3.5 gallons of water to 165°F.
2. Add crushed grain bill to your mash tun.
3. Mash at 150°F for 60 minutes, stirring occasionally to maintain temperature.

Sparge

1. Heat 4 gallons of water to 170°F for sparging.
2. Slowly rinse the grains with sparge water, collecting wort until you have about 6.5 gallons of pre-boil wort.

Boil

1. Bring the wort to a rolling boil.
2. Add hops and adjuncts according to the following schedule: 1 oz Hallertau Mittelfrüh at 60 minutes (bittering). 1 oz Orange Peel and 0.5 oz Coriander Seeds (Spice Pack) at 10 minutes. Irish Moss/Yeast Energizer Combo at 15 minutes.
3. Boil for a total of 60 minutes.

Cool and Transfer

1. Rapidly cool the wort to 68°F using an immersion or counterflow chiller.
2. Transfer the cooled wort to a sanitized fermenter and top off with water to reach exactly 5 gallons.

Fermentation

1. Pitch the Lallemand Wit Brewing Yeast into the fermenter.
2. Ferment at 68°F for 10–14 days, ensuring a stable temperature to develop the desired yeast character.

Packaging

1. Bottle with priming sugar or keg the beer, carbonating to approximately 2.4 volumes of CO₂.
2. Allow the beer to condition for 2 weeks before serving to allow the flavors to meld.