Moose Drool clone, v0.1
There isn’t a huge story here – I’m from Montana, Moose Drool is tasty, I’ve never brewed an American Brown before, I had grain to use up. Brewday, commence.
New for this brewday: I added a Blichmann AutoSparge to my mash tun to help regulate sparge flow. With 2 pumps it is a bit tough to get the flow rates to match, so I tossed some money at the problem. I have to say I’m impressed – it worked like a champ. It is a bit of a PITA to work around when doughing-in, so I just removed the float arm and hose. It kept the water level 2″ above the grains with no fuss. I’m a fan!
I tweaked my chilling setup a bit too – my chills were getting ridiculously long and wort flow rates were really low – under 1qt per minute. I went to a shorter garden hose on the output side and hacked up the QDs to remove the internal backflow/shutoff valves. This opened up the flow a bit, I was able to chill around 2qts a minute.
Recipe
Moose Drool Clone
Recipe Specifics
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Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.68
Anticipated OG: 1.0519 Plato: 12.845
Anticipated SRM: 19.2
Anticipated IBU: 26.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.5 10.10 lbs. Pale Malt(2-row) America 1.0360 2
10.3 1.20 lbs. Crystal 75L Great Britian 1.0340 75
3.0 0.35 lbs. Chocolate Malt America 1.0290 350
0.3 0.03 lbs. Black Malt Belgium 1.0300 600
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
47.00 g. Goldings - E.K. Pellet 3.45 23.2 60 min.
14.00 g. Liberty Pellet 2.79 1.1 10 min.
16.00 g. Willamette Pellet 4.38 1.7 5 min.
14.00 g. Liberty Pellet 2.79 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablet Fining 15 Min.(boil)
0.60 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
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WYeast 1968 London Extra Special Bitter
Mash Schedule
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Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacchrification 5 60 152 152 Infuse 170 12.47 1.07
Mash Out 5 10 168 168 Infuse 193 9.48 1.88
Notes
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Ferment 66F-67F, bump to 70F for 2 days.
http://www.homebrewtalk.com/f12/can-you-brew-recipe-big-sky-moose-drool-175358/
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=13046
From the Big Sky Brewing website:
It's chocolate brown in color with a creamy texture. A malty beer with just enough hop presence to
keep it from being too sweet. The aroma mostly comes from the malt with a hint of spice added
by the hops. Moose Drool is brewed with pale, caramel, chocolate, and whole black malts; and
Kent Goldings, Liberty, and Willamette Hops. It has an original gravity of 13 degrees Plato, and is
4.2% alcohol by weight, 5.3% by volume.
Brew Day Notes
- Brewed 2010-08-22
- Used older 10lb bag of Muntons Pale Ale malt for the Pale Malt
- Chocolate was 50g older Briess Organic and the rest new English Chocolate
- Derated hops for 5F and 10mo.
- Added 5.38g CaCO3 to boil kettle to bump the water near a London profile.
- Stuck the sparge twice! This is probably a result of so much water on top of the grains as I used the wrong kettle math for the measurement-to-volume calculations. At least I have a pump and I can re-vorlauf easily.
- I’ll need to fix the spreadsheet to avoid this confusion again – probably with a bit more structured table for the usual calculations
- adjusted mash tun thermal mass down to 0.100 to deal with preheating better.
Detailed Notes:
- 1353 HLT on, heading to 179F
- 1419 preheat MT with 4gal of 120F tap water
- 1425 Mash in with 11.6qt at 179F. Pushed temps to 160F, added 2.25qt @ 71F, mash temp to 152.3F
- 1430 Mash at 152F, pH 5.23@ 115F
- 1445 Sparge water in, +2 mL Lactic 88% to pH 5.29 @ 165F.
- 1515 Mash @ 151.5F
- 1525 Mash out, hit 164F from 193F water
- 1542 vorlauf started – needed to drain some wort off to get below AutoSparge
- 1556 stuck…
- underlet from HLT, redo vorlauf
- 1602 started run off
- 1st runnings at 12.2B
- 1636 sparge started
- heat on kettle
- 1650 sparge done, looooots of extra wort left in mash tun.
- 1702 flame up to start boil
- added 1qt 70F water to deal with higher efficiency
- after H20, 7.3gal at 11.4B for 1.045 and 79% efficiency
- I need to account for the Mash Out in efficiency – it always bumps me up by 5%
- 1727 Boil On!
- 1837 started 15min whirlpool
- 1852 started chill
- H20 at 80.5F, wort chilling to 83.5F
- 1906 chill done
- collected 5.5gal at 1.531 OG.
- smells nice and malty, some of the late hops coming through
Fermentation Notes
- No starter – used 3x smack packs. One from 2010-07-19 and 2 from 2010-07-06.
- Fermented at 66F (1F range, cools down when hits 67F)
- 2010-08-22 @ 2200: Wort at 68F, pitched after 90s O2
- yeast was in fridge, it looked like it floc’d a bit while the wort was chilling.
- 2010-08-23 @ 0630: slow but steady airlock activity, just spotty bubble groups on top
- 2010-08-23 @ 0739: steady airlock, thin but complete krausen formed
- 2010-08-23 @ 2243: 1.5″ krausen
- 2010-08-24 @ 2000: starting to floc on top
- 2010-08-25 @ 0832: slower airlock, krausen falling, kick temp to 69F
- 2010-08-25 @ 2134: 5s bubbles, starting to clear on top, kick temp to 70F
- 2010-08-26 @ 1654: 5s airlock, clearing more
- 2010-08-28 @ 0127: 20s bubbles, quite clear (small chunks on top)
- 2010-08-29 @ 1719: racked to keg to harvest yeast, let some go with and pitched 100ml of washed
- at 1.020 @ 73F – only 59% ADF, needs to keep going. Left in keg at room temp – 68-70F. bleeding CO2 off periodically.
- 2010-09-03 @ 1611: at 1.019 for 63 %ADF, 4.51% ABV.
- finished a bit high. Fermentation seemed fine, I’m wondering if mash was a bit hinky. Doesn’t taste sweet or too big.
- into kegerator @ 42F and 12 PSI for 2.4 vol CO2.
Tasting Notes
- To Follow
