Can You Brew It Recipe for Big Sky Moose Drool

[jwalker1140]

Thanks for the encouragement. I'm going to make 002 my bitch, after I treat it well of course.

 

[kanzimonson]

Go for it! This beer is how I discovered 002/1968 as one of my favorite strains - I use it in almost everything.

 

[EricCSU]

Don't be a wuss, use the amazing 002. I've gotten 78% attenuation with this yeast when I treat it well, and I usually average 70-73%. Treating it well means making a starter, giving it yeast nutrients, and using oxygen. 007 is not a more attenuative version of 002 - they are different strains with different flavor characteristics.

I would have to disagree. I have done split batches comparing 002 and 007. At the same temp and oxygenation, 007 will give you about 5-8% more attenuation.

Eric

 

[kanzimonson]

Let me clarify - yes, 007 is more attenuative than 002. But what I mean is that 007 is not a direct substitute for 002 if you want the same flavor with more attenuation.

 

[MikeInMKE]

I recently brewed a slight variation on this recipe; I used 12 pounds of pale malt instead of 10.8, I added a pound of biscuit, and I first wort hopped the 60 minute addition.

Smells awesome and just as smooth as moose drool but with a sturdier malt character, like it has a hint of Scottish ale.

 

[RichBrewer]

I'm going to brew this on Saturday. I LOVE Moose drool!

 

[RichBrewer]

Just mashed in at 154 degrees. Life is good!

 

[RichBrewer]

Nailed all aspects except for the OG. Overshot by 6 points. I'm leaving it alone because I don't want to dilute the specialty grains.

 

[RichBrewer]

Kegged my first attempt Saturday and I am having a glass right now. This is a darn good beer! Not great but good. The malt character is there but subdued by the hop bitterness. I over shot the OG (1.058) and it attenuated more than I thought it would (1.013). The alcohol may be over powering the malt as well but I am not sure. I mashed at 154 degrees for 60 minutes so I am surprised it finished so low.
I might try mashing at 155 degrees and reduce the hop additions slightly for my next attempt.

This beer gets better with every sip! I'll have no problem finishing it off probably before it is at its prime.

I think this just might be my new favorite breakfast and I am now in my happy place!

Did I mention this beer is good?

 

[kanzimonson]

Did you use the correct yeast strain? This is imperative to getting the right flavor.

 

[RichBrewer]

Did you use the correct yeast strain? This is imperative to getting the right flavor.

I used Wyeast 1968 which is what is called for in the recipe.

 

[kanzimonson]

Right on. I would guess that the higher attenuation is more of an explanation for your flavor than the higher OG. I also pitch low (62*) and try to ferment around 65 for the bulk of it, then ramp up to 70 to finish.

Because it's got a nice dose of dark malt, this can take a little extra time to reach peak flavor but it's a fairly sustained peak. You may find it improving over a couple weeks.

 

[RichBrewer]

Right on. I would guess that the higher attenuation is more of an explanation for your flavor than the higher OG. I also pitch low (62*) and try to ferment around 65 for the bulk of it, then ramp up to 70 to finish.

Because it's got a nice dose of dark malt, this can take a little extra time to reach peak flavor but it's a fairly sustained peak. You may find it improving over a couple weeks.

Apparently it only needed a week. The malt character is just a bit subdued but it has a wonderful mouth feel and it tastes fantastic. The hops are right where I like them in a brown ale. There is a slight bitterness at the end. I'll have to try it against Moose Drool to see how close I got but at this point, I don't care. This could become my house beer. This is the best brown ale I have ever made. In fact it is the best beer EVER made...





well, the best beer ever made on May 17th, 2014, with my brewery, in my apartment, by me...

 

[kanzimonson]

Great!

 

[brokebucket]

Fixing to enter this into a competition....would it do any good in American Brown ale? I would think it would get overshadowed by all the Janet's browns and the like (even though MD is a classic example). My gut tells me just put it in as a northern english brown.

 

[RichBrewer]

Fixing to enter this into a competition....would it do any good in American Brown ale? I would think it would get overshadowed by all the Janet's browns and the like (even though MD is a classic example). My gut tells me just put it in as a northern english brown.

I am no expert but I have a feeling that a Moose Drool clone may not be hop forward enough for the American Brown Ale category.

 

[brokebucket]

I entered it as a Northern English Brown.

Side note, started drinking this last night. Never had the real thing, but this recipe makes an amazing brown. I brewed to the recipe except I used Maris Otter as the base and west yorkshire yeast (because I love the aroma that it throws).

I will post results after the competition.

 

[acarlotto]

I brewed this recently, and it came out a damn tasty beer. Granted, here in CT we don't have Moose Drool to compare it to, but on a recent trip out to Denver I got to try the real thing. From what I remember, this is a pretty close rendition. Recipe tweaked for ease of measuring and available hops.

Deer Dribble Brown Ale

10 lbs. American 2-row
1.25 lbs. American Caramel 80°L
.25 lbs. American Chocolate Malt
.03 lbs. American Black Patent
1.25 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
0.50 oz. Willamette (Pellets, 5 %AA) boiled 15 min.
0.50 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 1 min.

Single infusion mash at 151 for 1 hour, 60 min boil. Fermented with Wyeast 1056 at 67 degrees. OG 1.053, FG 1.012. 19 SRM, 35 IBUs, 5.2% ABV

I made this a few weeks ago and just now tasted. It is freaking awesome. I have not had the real thing but this is tasty. Will be on the winter rotation for sure. Thanks for the recipe!!!

 

[Col_klink]

Is that .5oz of black patent correct? Or is that supposed to be .5lbs? Cant wait to try this!

-klink

 

[kanzimonson]

Is that .5oz of black patent correct? Or is that supposed to be .5lbs? Cant wait to try this!

-klink

Yep. It's the kind of thing where the brewery is probably using one sack of BP in some enormous batch. I think I remember doing the math and it's like one sack in a 100bbl batch

 

[RichBrewer]

Is that .5oz of black patent correct? Or is that supposed to be .5lbs? Cant wait to try this!

-klink

Don't use .5 pounds of black patent! That is a lot! The small amount of BP is for color only.

I just brewed a three gallon batch. The immersion chiller is doing its thing as I write this. I used .3 ounces of BP! I needed to use my small gram scale to weigh it accurately.

I used 12 oz., up from 10, of the 80 degree crystal malt, to hopefully gain a bit more maltyness.

Edit: Oh and I had to use my gram scale for the hops as well. It doesn't seem like much hops at all but it works out just fine in a three gallon batch.

I used:
20g EKG
9g Willamette
9g Liberty

 

[Col_klink]

Don't use .5 pounds of black patent! That is a lot! The small amount of BP is for color only.

I just brewed a three gallon batch. The immersion chiller is doing its thing as I write this. I used .3 ounces of BP! I needed to use my small gram scale to weigh it accurately.

I used 12 oz., up from 10, of the 80 degree crystal malt, to hopefully gain a bit more maltyness.

Edit: Oh and I had to use my gram scale for the hops as well. It doesn't seem like much hops at all but it works out just fine in a three gallon batch.

I used:
20g EKG
9g Willamette
9g Liberty

Ahh ok. The guy at my LHBS was ringing me up and just gave the black patent because he didnt know how to ring up .5 oz haha. He also said "That sounds like a Jamil recipe". Anyway, have a yeast starter going and will brew this up on Monday. Thanks all for posting recipe and the replies

 

[RichBrewer]

Ahh ok. The guy at my LHBS was ringing me up and just gave the black patent because he didnt know how to ring up .5 oz haha. He also said "That sounds like a Jamil recipe". Anyway, have a yeast starter going and will brew this up on Monday. Thanks all for posting recipe and the replies

Good luck and enjoy your brew day!

 

[Col_klink]

Hello All,
So I have this bottled up conditioning in a closet right now. 2 weeks in the fermentor and Christmas Eve will be 3 weeks in the bottle. I was wondering if anyone has any experience with this brew as it ages. What I mean is, does it get better with age, worse with age? I am hoping at three weeks it will already be delicious as i am serving it Christmas day. Any thoughts?

Thanks and Merry Christmas!

-Klink

 

[kanzimonson]

Hello All,
So I have this bottled up conditioning in a closet right now. 2 weeks in the fermentor and Christmas Eve will be 3 weeks in the bottle. I was wondering if anyone has any experience with this brew as it ages. What I mean is, does it get better with age, worse with age? I am hoping at three weeks it will already be delicious as i am serving it Christmas day. Any thoughts?

Thanks and Merry Christmas!

-Klink

It ages nicely. When young, it's pretty deep in the American Brown category (though not without a bit of noticeable English character), but as some of the caramels turn to toffee and it drops some bitterness it's a tasty example of a Northern English Brown.

 

[Col_klink]

Sounds delicious!! The sample I had before bottling had a really nice chocolate toasty flavor. I'm glad to hear it should be ok serving so early. I doubt it will last long enough to find out how it tastes after some aging lol. Maybe I will hide a couple of bottles. Thanks for the input.

-Klink

 

[Col_klink]

This beer came out fantastic! If you're thinking of brewing this recipe, do it. Great holiday beer.

-Klink

 

[cannman]

Anyone else get their FG in the 1.020's?

 

[kanzimonson]

Anyone else get their FG in the 1.020's?

Not with an OG near the recipe's standard. I've found this yeast will really under attenuate without proper oxygenation.

I could maaaaaybe see 1.020 if your OG was >1.060 and you mashed pretty high.

 

[cannman]

Taking the recipe from the Jamil show interview with Big Sky Brew and post 1 on this thread, I can't get the FG below 1.021 and I can't figure it out. Can someone help?

```````````````````````````````````````````````````````

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Moose Drool CYBI
Brewer: Cannman
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.45 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.00 gal
Estimated OG: 1.062 SG
Estimated Color: 24.3 SRM
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.9 %
1 lbs 4.0 oz Malt British Bairds Crystal 70/80 (75.0 Grain 2 10.1 %
5.4 oz Chocolate Malt (475.0 SRM) Grain 3 2.7 %
0.5 oz Black (Patent) Malt (500.0 SRM) Grain 4 0.2 %
1.40 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 5 26.9 IBUs
0.40 oz Liberty [4.30 %] - Boil 10.0 min Hop 6 2.4 IBUs
0.60 oz Willamette [5.50 %] - Boil 5.0 min Hop 7 2.5 IBUs
0.60 oz Liberty [4.30 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 9 -


Mash Schedule: 04 Medium-Full Body (154F) BIAB
Total Grain Weight: 12 lbs 6.7 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 7.36 gal of water at 160.3 F 154.0 F 50 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes: