Moose Drool clone, v0.1

Moose Drool

There isn’t a huge story here – I’m from Montana, find 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
----------------

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
-----
WYeast 1968 London Extra Special Bitter

Mash Schedule
-------------

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
-----
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

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