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.


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


%     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


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.


Amount      Name                           Type      Time
1.00 Unit(s)Whirfloc Tablet                Fining    15 Min.(boil)
0.60 Tsp    Yeast Nutrient                 Other     15 Min.(boil)

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

Ferment 66F-67F, bump to 70F for 2 days.

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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