Lunar Wit Belgian Wheat Clone Beer Kit - All Grain
Brand : Label Peelers
- SKU:
- LP-Lunar-Wit-All-Grain-Clone
- UPC:
- 10766679224389
- Shipping:
- Calculated at Checkout
- VS Eligible:
- 100.00 Subtotal
What's in the Box
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)
5 oz Priming Sugar
1x Irish Moss/Yeast Energizer (last 15 mins of boil)
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.
Lunar Wit Clone Beer Kit - All Grain is your ticket to crafting a refreshing Belgian-style wheat beer that dances on your palate with a light body, subtle malt sweetness, and a zesty citrus character. Imagine sipping on a brew that pays homage to the iconic Blue Moon Belgian White, with every sip offering a symphony of flavors that are both familiar and delightfully new. As you embark on this brewing journey, you'll find yourself working with a carefully curated selection of ingredients that bring this beer to life.
Your brewing adventure begins with 5 lbs of Pale Malt (2-Row) and 4 lbs of White Wheat Malt, forming the backbone of this delightful concoction. These malts lay the foundation for a smooth and balanced body, while 1 lb of Flaked Oats adds a creamy texture that elevates the mouthfeel to celestial heights. As you continue, you'll introduce 1 oz of Orange Peel and 0.5 oz of Coriander Seeds, both added in the last 10 minutes of the boil. These adjuncts infuse your brew with a vibrant citrus zest and a whisper of spice, creating a flavor profile that's as intriguing as a moonlit night.
To round out this stellar brew, 1 oz of Hallertau Mittelfrüh Hops is added at the 60-minute mark, imparting a gentle bitterness that perfectly balances the sweetness of the malts. The final touch is a packet of Lallemand Wit Brewing Yeast, which works its magic to ferment your creation into a true Belgian-style masterpiece. With Lunar Wit, you're not just brewing beer; you're crafting an experience that captures the essence of a classic favorite while allowing your personal touch to shine through. So, gather your ingredients, fire up your brew kettle, and prepare to launch your taste buds on a journey that's out of this world.
ABV: 5.3% - 5.9%
IBUs: 14
Original Gravity (OG): 1.052 - 1.058
Final Gravity (FG): 1.008 - 1.012
SRM: 4
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)
5 oz Priming Sugar
1x Irish Moss/Yeast Energizer (last 15 mins of boil)
HOPS SCHEDULE
1 oz Hallertau at 60 minutes (bittering).
INSTRUCTIONS
Prepare Equipment:
Sanitize all brewing equipment thoroughly to prevent contamination.
Mash:
Heat 3.5 gallons of water to 165°F.
Add crushed grain bill to your mash tun.
Mash at 150°F for 60 minutes, stirring occasionally to maintain temperature.
Sparge:
Heat 4 gallons of water to 170°F for sparging.
Slowly rinse the grains with sparge water, collecting wort until you have about 6.5 gallons of pre-boil wort.
Boil:
Bring the wort to a rolling boil.
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 15 minutes along with the Irish Moss/Yeast Energizer Combo.
Boil for a total of 60 minutes.
Cool and Transfer:
Rapidly cool the wort to 68°F using an immersion or counterflow chiller.
Transfer the cooled wort to a sanitized fermenter and top off with water to reach exactly 5 gallons.
Fermentation:
Pitch the Belgian Witbier Yeast into the fermenter.
Ferment at 68°F for 10–14 days, ensuring a stable temperature to develop the desired yeast character.
Packaging:
Bottle with priming sugar or keg the beer, carbonating to approximately 2.4 volumes of COâ‚‚.
Allow the beer to condition for 2 weeks before serving to allow the flavors to meld.
