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Old 03-28-2010, 03:16 AM   #1
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Default 2nd All-Grain Batch (Moose Drool Clone)

Currently brewing my second AG. A Moose Drool Clone courtesy of Can You Brew It.

11# 2-row
1.25# Caramel 80
5.5 oz Chocolate Malt
.5 oz Black Patent

Mashed in @ 154 with 3.25 gallons. for 75 min

will mashout @ 168 with 2 gallons

should get between 4-4.25 gallons and will sparge to get the additional 3-3.25gallons.

Will boil for 60 with 1.5oz EKG (60), .5 oz Willamette (10), .5 oz Liberty (0)

1st AG was Jamil's Blonde Ale. It is currently kegged and force carbing. Samples tasted great.

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Old 03-28-2010, 12:59 PM   #2
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Nice work that Moose drool is a tasty beer. What yeast you going with?

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Old 03-28-2010, 01:46 PM   #3
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I made this clone and it's so freaking good it has become my house brown ale.

Did you notice how in the interview there was a discrepancy between the late hops Jamil used and what the brewer advised? I believe the brewery actually makes it with a 15, 10, and 0min addition, so that's what I did (half oz at each). Probably not a big difference but me likey hops.

I actually remade this beer using a Centennial and Amarillo blend at each addition. It was really cool to taste them side by side. The citrusy hops definitely showed through a little stronger, and though I tried to get the IBUs the same, the second batch tasted a little more bitter. It may have just been my mind playing tricks on me because of the association with bitterness and citrus hops. Overall I preferred the original, but I can see a lot more experimentation with this beer in the future (dry hopping anyone?).

And this is the beer that turned me onto Wyeast 1968/WLP 002. LOVE it... house yeast now.

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Old 03-28-2010, 02:47 PM   #4
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Man that's got to be really dark with the chocolate/patent. Is the commercial brew that dark?

Also is Caramel 80 the same as crystal 80?

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Old 03-28-2010, 05:54 PM   #5
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It's dark, but not past the point where you wouldn't call it a brown ale. Here are both of my batches:



I'd say this recipe has more dark grains than your average brown ale and they really shine through nicely. "Hoppy coffee" is a comment I've gotten about it. The English ale yeast really helps to accentuate the malt and give it a round richness.

And yes, caramel/crystal 80 is the same thing.

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Old 03-28-2010, 05:56 PM   #6
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Oh yeah, and here's the commercial:

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Old 03-28-2010, 05:57 PM   #7
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Quote:
Originally Posted by Brew-boy View Post
Nice work that Moose drool is a tasty beer. What yeast you going with?
Yes it is. I used Wyeast 1968 London ESB. 1/2 gallon starter day before and it was perking strong 6 hrs later.
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On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)

Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)

Cold Conditioning: English Pale Ale (Yorkshire Square yeast)

In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone
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Old 03-28-2010, 05:58 PM   #8
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Quote:
Originally Posted by kanzimonson View Post
I made this clone and it's so freaking good it has become my house brown ale.

Did you notice how in the interview there was a discrepancy between the late hops Jamil used and what the brewer advised? I believe the brewery actually makes it with a 15, 10, and 0min addition, so that's what I did (half oz at each). Probably not a big difference but me likey hops.

I actually remade this beer using a Centennial and Amarillo blend at each addition. It was really cool to taste them side by side. The citrusy hops definitely showed through a little stronger, and though I tried to get the IBUs the same, the second batch tasted a little more bitter. It may have just been my mind playing tricks on me because of the association with bitterness and citrus hops. Overall I preferred the original, but I can see a lot more experimentation with this beer in the future (dry hopping anyone?).

And this is the beer that turned me onto Wyeast 1968/WLP 002. LOVE it... house yeast now.
Yeah, I noticed the difference but I used Jamil's additions. Smells great.
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On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)

Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)

Cold Conditioning: English Pale Ale (Yorkshire Square yeast)

In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone
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Old 03-28-2010, 07:47 PM   #9
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Quote:
Originally Posted by kanzimonson View Post
It's dark, but not past the point where you wouldn't call it a brown ale. Here are both of my batches:

I'd say this recipe has more dark grains than your average brown ale and they really shine through nicely. "Hoppy coffee" is a comment I've gotten about it. The English ale yeast really helps to accentuate the malt and give it a round richness.

And yes, caramel/crystal 80 is the same thing.
Looks pretty. I love browns so i'll have to give this a try. i think my brother drinks it out Montana way.
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Old 03-28-2010, 07:53 PM   #10
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I had it for the first time when I visited Montana last October. It's a shame I can't get it in NC. I never have been able to do a taste test with the commercial version.

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