Recipe Type: All Grain
Yeast: Wyeast 1098 British Ale
Yeast Starter: Yes
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.015
IBU: 29
Boiling Time (Minutes): 75
Color: 21.2 SRM
Primary Fermentation (# of Days & Temp): 7- 68º
Secondary Fermentation (# of Days & Temp): 13- 60º

I set out to make a Moose Drool clone with this. I might have come close with the exception of the hop profile. It really isn't highly hopped but the Amarillo comes right at you with plenty of flavor which balances nicely with the malt. I'm calling it an American Brown simply because it is over hopped for a traditional mild or brown. I used Marris Otter for the base malt and I'm quite pleased with the results.
I didn't hit the mark for a Moose Drool but this is definitely a keeper. Probably the best Brown I've ever made.


12-30-2007 Moose Drool Wannabe

A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday December 30, 2007
Head Brewer: Rich Day

Recipe: Moose Drool Wannabe

Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.057 Plato: 13.93
Anticipated SRM: 21.2
Anticipated IBU: 29.0
Brewhouse Efficiency: 76 %
Wort Boil Time: 75 Minutes

Actual OG: 1.057 Plato: 14.04
Actual FG: 1.015 Plato: 3.83

Alc by Weight: 4.32 by Volume: 5.54 From Measured Gravities.
ADF: 72.7 RDF 60.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 56.56
Actual Points From Mash: 61.33

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.5 10.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.3 1.00 lbs. Crystal 80L 1.033 80
4.2 0.50 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Whole 7.00 19.0 60 min.
0.50 oz. Goldings - E.K. Whole 5.00 4.6 30 min.
1.00 oz. Amarillo Gold Whole 9.00 5.4 5 min.


Yeast
-----

WYeast 1098 British Ale


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

Mash Type: Single Step
Heat Type: Infusion

Grain Lbs: 12.00
Water Qts: 15.00 - Before Additional Infusions
Water Gal: 3.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25

Tun Thermal Mass: 0.00
Grain Temp: 64 F

Dough In Temp: 169 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 162 Time: 10
Sparge Temp: 162 Time: 30

Runnings Stopped At: 1.017 SG 4.33 Plato


Total Mash Volume Gal: 4.71 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.