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I have been playing around with this recipe on BrewersFriend and have come up with something I believe would be close to a clone. If this has been cloned before, please let me know as I did not find any yet and thought it would be a great beer to have plenty of.
I may not get around to brewing this till late summer in anticipation for winter, but I figure I could through this up here now for further discussion on the recipe/additions. Please feel free to offer any suggestions if you have had the beer and notice anything that is out of place.
Also, props to BrewinHooligan who helped look over this recipe with me! :rockin:
EDIT: Updated recipe per Spike's recommendations
HOME BREW RECIPE:
Title: Moo Hoo
Brew Method: All Grain
Style Name: Milk Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.049
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.022
ABV (standard): 5.97%
IBU (tinseth): 29.05
SRM (morey): 40
FERMENTABLES:
9.75 lb - American - Pale 2-Row (67.9%)
1 lb - Flaked Oats (7%)
1 lb - American - Caramel / Crystal 80L (7%)
1 lb - Belgian - Chocolate (7%)
0.5 lb - German - DH Carafa III (3.5%)
0.35 lb - United Kingdom - Roasted Barley (2.4%)
0.75 lb - Lactose (Milk Sugar) (5.2%)
HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 25.05
0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 4
MASH GUIDELINES:
1) Sparge, Temp: 156 F, Time: 60 min
Starting Mash Thickness: 1.5 qt/lb
YEAST:
Wyeast - British Ale 1098
Attenuation (avg): 74%
Flocculation: Med-High
Optimum Temp: 64 - 72 F
Fermentation:
Temp: 67 degrees F
Primary Time: 10-14 days
Secondary Time w/ chocolate: ?????
EDIT: Updated recipe per Spike's recommendations
Also, here are the nibs that were found by another member. Same company that Terrapin uses. Spike's recommendation was to use 8oz in 5 gallons.
http://www.rebelbrewer.com/shop/herbs-spices-wood-etc/cacao-nibs-ghana/
Here are some explanations for some of the things I choose for this recipe.
1) I wanted to use the UK roasted barley and 1098 as this is what is used in Buffalo Sweat and these beers seem to have similar characteristics (VBBS is the one that is close to moo-hoo, but the base recipe is the same for both).
2) I wanted to intially use a full pound of Lactose, but could not find the right balance of malts and Lactose to come up with the O.G. and ABV that was stated by Terrapin.
3) All grains and hops were listed on the Terrapin website, as well as the OG, ABV, and IBUs.
Please feel free to ask questions or give advice. This is something that I want to brew in the future, but do not plan to brew until August/September. By then, I believe that this community can come up with a legit clone of this wonderful beer. Cheers HBT!
I may not get around to brewing this till late summer in anticipation for winter, but I figure I could through this up here now for further discussion on the recipe/additions. Please feel free to offer any suggestions if you have had the beer and notice anything that is out of place.
Also, props to BrewinHooligan who helped look over this recipe with me! :rockin:
EDIT: Updated recipe per Spike's recommendations
HOME BREW RECIPE:
Title: Moo Hoo
Brew Method: All Grain
Style Name: Milk Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.049
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.022
ABV (standard): 5.97%
IBU (tinseth): 29.05
SRM (morey): 40
FERMENTABLES:
9.75 lb - American - Pale 2-Row (67.9%)
1 lb - Flaked Oats (7%)
1 lb - American - Caramel / Crystal 80L (7%)
1 lb - Belgian - Chocolate (7%)
0.5 lb - German - DH Carafa III (3.5%)
0.35 lb - United Kingdom - Roasted Barley (2.4%)
0.75 lb - Lactose (Milk Sugar) (5.2%)
HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 25.05
0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 4
MASH GUIDELINES:
1) Sparge, Temp: 156 F, Time: 60 min
Starting Mash Thickness: 1.5 qt/lb
YEAST:
Wyeast - British Ale 1098
Attenuation (avg): 74%
Flocculation: Med-High
Optimum Temp: 64 - 72 F
Fermentation:
Temp: 67 degrees F
Primary Time: 10-14 days
Secondary Time w/ chocolate: ?????
EDIT: Updated recipe per Spike's recommendations
Also, here are the nibs that were found by another member. Same company that Terrapin uses. Spike's recommendation was to use 8oz in 5 gallons.
http://www.rebelbrewer.com/shop/herbs-spices-wood-etc/cacao-nibs-ghana/
Here are some explanations for some of the things I choose for this recipe.
1) I wanted to use the UK roasted barley and 1098 as this is what is used in Buffalo Sweat and these beers seem to have similar characteristics (VBBS is the one that is close to moo-hoo, but the base recipe is the same for both).
2) I wanted to intially use a full pound of Lactose, but could not find the right balance of malts and Lactose to come up with the O.G. and ABV that was stated by Terrapin.
3) All grains and hops were listed on the Terrapin website, as well as the OG, ABV, and IBUs.
Please feel free to ask questions or give advice. This is something that I want to brew in the future, but do not plan to brew until August/September. By then, I believe that this community can come up with a legit clone of this wonderful beer. Cheers HBT!