Lunar Wit Belgian Wheat Clone Beer Kit - Extract

Description

Lunar Wit gives you a light-bodied Belgian-style wheat ale with soft grainy sweetness from wheat and pale ale dry malt extracts. Flaked oats add a creamy mouthfeel while Hallertau Mittelfrüh hops supply gentle bitterness that balances the malt. Orange peel and coriander seeds contribute bright citrus and spice notes that define the style.

Lallemand WIT yeast ferments the wort into a refreshing beer modeled on Blue Moon Belgian White, leaving a smooth finish with subtle haze.

Your Real Fake Lunar Wit Belgian Wheat Clone – Extract Beer Kit never sits on a shelf; your dry malt extract and specialty grains are packed fresh for every order. You’re not paying for fancy packaging, just for freshness, quality, and everything you need to brew your best Belgian-style wheat beer.

Beer Specifications

• ABV: 5.4% - 5.8%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.010 - 1.014
• IBUs: 12
• SRM: 4

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 3 lbs Wheat Dry Malt Extract
• 3 lbs Pale Ale Dry Malt Extract

Specialty Grains

• 1 lbs Flaked Oats (steeped)

Spice Pack (combined into one bag)

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

Hops (substitutions based on availability)

• 1 oz Hallertau Mittelfrüh Hops (60 min)

Yeast (substitutions based on availability)

• 1 Packet Lallemand WIT Brewing Yeast

Instructions

Hop Schedule

• 1 oz Hallertau Mittelfrüh Hops (60 min)

Prepare Equipment

1. Sanitize all brewing equipment thoroughly to prevent contamination.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Place the Flaked Oats in a mesh bag and steep for 20 minutes.
3. Remove the bag and let it drain into the pot.

Dissolve Malt Extract

1. Bring the water to a gentle boil.
2. Remove from heat and stir in 3 lbs Wheat DME and 3 lbs Pale DME until fully dissolved.
3. Return to heat and bring to a boil.

Boil and Hop Additions

1. Add hops and adjuncts according to the following schedule:
2. 1 oz Hallertau Mittelfrüh Hops at 60 minutes (bittering).
3. 1 oz Orange Peel and 0.5 oz Coriander Seeds at 10 minutes left (flavor and aroma).
4. 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 cold water to 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 for yeast character development.

Packaging

1. Bottle 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.