Moose Drool Clone tastes more like a scotch ale...

[TANSTAAFB]

I brewed this Moose Drool clone about a month ago, been in the bottle just over a week. I had to rush fermentation a little for my taste to have plenty of beer ready for a party... This was part of a weeklong 5 batch marathon! Hit all my temps and beer tastes great, just not what I expected from a brown and not what I remember the Moose tasting like.

I understand it is still very young, but this beer tastes a lot like a scotch ale. It has a strong boozy flavor, way stronger than the gravity implies. Nice deep copper brown color, malty nose and flavor with solid bitterness. Reminds me of a lighter version of old chub from oskar blues.

Here is the recipe, what do y'all think?


11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 83.02 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.32 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 3.77 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.89 %

60 min 1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops
15 min 1.00 oz Williamette [5.50 %] (15 min) Hops
10 min 0.50 tsp Yeast Nutrient (Boil 10.0 min) Misc
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 min 0.50 oz Hallertauer [3.80 %] (1 min) Hops


Single Infusion, Full Body, Batch Sparge 154.0 F

boil volume of 4.65 gal
Batch size = 5.5 gal
Estimated pre-boil gravity is 1.066

OG = 1056
FG = 1016
28 IBU
.5 IBU/SG ratio

 

[bob1852]

What yeast did you use?

What temp did you ferment at?

 

[TANSTAAFB]

Sorry, pitched onto a 1056 yeast cake from a simple cream ale, temps started in the mid sixties, held between 60-65 for about a week then let it ramp up into high 60's, low 70's. During the most exothermic part of fermentation might have climbed into low 70's but got it under control fairly quickly.

 

[bob1852]

Was your ambient temp low 70s or your fermentation temp?

Sounds like possible effects from a higher than best fermentation temp?

 

[TANSTAAFB]

No, ferm temps stay pretty under control. I use a "broken" fridge that cools but doesnt circulate air. Coldest it gets is 50* and that is after several days with no active fermentation. Ferm temps (fermometer) stay in the sixties except when at its peak then might climb to 72*, no more, all w/ in range for this yeast.

The recipe looks similar to several scotch ale recipes on here w/ a few minor differences... a lot of base + caramel + chocolate + EKG looking recipes