Blue Moon Winter Abbey Ale

[whiskey_pickle]

Not a big fan of the original Blue Moon Belgian White, but I have to say that I tasted the winter abbey and it is fantastic for a BMC beer. I did a search on here and was wondering if anyone had tried it and if there may be a recipe out there somewhere. Mucho Thanko.

 

[Oldsock]

Their website says "roasted malts" "Belgian sugar" "touch of wheat"

I would guess there is some caramel malt in there as well. They use a clean American strain on the regular Blue Moon, so I would guess they do something similar for this one. 5.6 ABV, so aim for an OG in the low 1.050s, and keep the IBUs under 20.

I haven’t tried it, so I won’t try to construct a recipe, but take a look at some dubbel recipes that have been posted to get some general ideas.

Hope that helps, good luck.

 

[whiskey_pickle]

Read that on the packaging and looked around NB's siteto come up with this:


O.G: 1.065 READY: 2 MONTHS
1–2 weeks primary, 1 month secondary, 1–2 weeks in keg
KIT INVENTORY:

SPECIALTY GRAIN

-- 0.25 lbs Dingemans Caramunich
-- 0.25 lbs Dingemans Special B

FERMENTABLES

-- 6.3 lbs Gold Malt syrup (60 min)
-- 1 Golden Light dry malt extract (60 min)
-- 1 lbs Dark Belgian Candi sugar (15 min)

HOPS & FLAVORINGS

-- 1 oz Tradition (60 min)
-- 1 oz Hersbrucker (10 min)


YEAST

-- WYEAST 1214 BELGIAN ABBEY. Abbey-style topfermenting
yeast, suitable for high-gravity beers. Estery.
Apparent attenuation: 72-76%. Flocculation: medium. Optimum
temp: 68–78° F.



Looks like a pretty close example of what you stated.

 

[Oldsock]

Looks like that would make a tasty beer, but it still needs a few adjustments if you want something closer to the Bue Moon. I would drop the OG (removing the DME would be enough), switch to a cleaner yeast, and add a couple ounces of Carafa (it sounds from reviews that the beer has a slightly roasty edge to it).

The recipe would make a fine beer as is, just depends what you want.

 

[jhorgan1]

I kinda want to revive this thread. It's winter again and I want to make a clone of this. I had it last year and I thought it was really good. I like my beers to have extreme tastes and I liked how this one was really sweet and malty. (I drank a Sam Adams IPA in between each one of the Blue Moons just cause it helped bring out the tastes in the beers :cross

I did a bit of searching and it seems most people don't like this beer. I guess mainly cause its a BMC. Anyway, I would like to make a clone of this but if anyone could suggest a better clone that has a similar kind of taste I'd be willing to try that. If I can't get any suggestions I guess I'll do the recipe given by whiskey_pickle but I would rather try a recipe that others have used and proven great.

Any suggestions would be great

EDIT: Oh and I'm still an extract brewer so I would prefer an extract recipe

 

[midfielder5]

I haven't had it this year (if ever, I can't revcall)-- but I second Oldsock's comments to the NB "clone" (?) posted above... esp the yeast and OG.

If you want to get close to Blue Moon-- Steep some two row, the specialty grains and some wheat, boil enough extract to get to about 1.055, & use US-05 American ale yeast.

If you want a true "dubbel" belgian beer, do the NB one.