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Thread: Brown Ale

  1. #16
    Join Date
    Apr 2005
    Posts
    6,445
    I do love Moose Drool, thanks for the recipe. Now If I could only force myself to actually follow it.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  2. #17
    Join Date
    Jan 2009
    Posts
    217
    haha ya its always a temptation to tweak a recipe to your own. Either way Im sure this would be a winning beer even if you tweaked things a little bit.

  3. #18
    Join Date
    Sep 2007
    Posts
    2,015
    I'm thinking of brewing it too. I was thinking the same thing as Corky though. 0.5oz of black patent doesn't seem like it would do anything, and I'd up the hops to 0.5oz additions if I brewed it. My thinking is that then I have 0.6oz left if I only use 0.4 like the recipe states and whats the difference for a tenth of an ounce anyway?

    BTW, what's the point of raising 4 deg for a diacetyl rest in an ale? Never heard of that before.

  4. #19
    Join Date
    Jan 2009
    Posts
    217
    ya I havent heard of it before either but they said ferment cooler to get less esters because London ale yeast tends to produce allot of it but I think fermenting cooler may produce more diacetyl so they recommend the rest at 70. also they said the .5 oz black P is small but does make a noticeable difference. Like I was telling corky though Im sure a few tweaks would still make a great beer but if your trying to clone it I would stick with the recipe.
    Last edited by splocal; 07-25-2010 at 03:44 PM.

  5. #20
    Join Date
    Sep 2007
    Posts
    2,015
    I just brewed a variation of Splocal's Moose Drool recipe.

    20 lbs. Maris Otter
    2 lbs. 80L Crystal
    1 lb. Chocolate Malt
    4oz. Black patent
    mashed at 152

    1oz FWH (.5oz Willamete and .5 EKG)
    3oz. Styrian Goldings
    1oz. Willamette 10min
    1oz. Liberty Flameout

    S-04 Yeast

    My Styrian golding were less AA than the original recipe so I added the FWH's to compensate. But damn if I didn't forget to add the Libery at flameout. Maybe I'll dry hop with it.

    Edit: No on the dry hopping. Tastes awesome after 10 days in the fermenter. OG was 1.066 and FG is at 1.022 but doesn't come across too thick or sweet. It tastes darn close to Moose Drool even though I didn't follow the script.
    Last edited by Mikegobrew; 01-24-2011 at 09:24 PM.

  6. #21
    Join Date
    Sep 2007
    Posts
    2,015
    Side by side comparison of my brown ale vs. Moose Drool. Not even close. MD is permeable by light, mine is not. (I consistently hit 84% efficiency in my mash extract which I did not adjust the grain bill for). MD is lighter on the tongue than mine. MD has a distinct flavor I can only describe as barnyard-ish. Sorry, don't know what it is exactly, but it has a hayish, strawish, barn nose and flavor to it. Almost if you asked me what licking a Moose would taste like. lol. Mine has a more predominate chocolate flavor and is very smooth. I guess mine is more a brown porter than a brown ale, but I actually prefer my brew over the MD.

  7. #22
    Join Date
    Mar 2006
    Posts
    5
    Quote Originally Posted by Mikegobrew
    but I actually prefer my brew over the MD.
    then you have won.

  8. #23
    Join Date
    Jun 2010
    Posts
    685
    Quote Originally Posted by eelpout
    then you have won.
    Indeed my friend. You've won.
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  9. #24
    Join Date
    Apr 2007
    Posts
    189
    Here's one...

    Maris Otter 74%
    Crystal 40L 8%
    Chocolate 3%
    Victory 15%

    Pearle 9.4% 3 oz @ 60
    Williamette 6.6% 2 oz @ 60
    Williamette 6.6% 2 oz @ 20
    Williamette 6.6% 2 oz @ 0

    SafAle S-04
    Last edited by Powhatan; 04-15-2011 at 11:26 PM.

  10. #25
    Join Date
    Jul 2010
    Posts
    346
    Maris Otter 76%
    Crystal 40L 4%
    Chocolate 4%
    Victory 15%
    R. Barley 1%

    Perle 9.4% 2 oz @ 60
    Williamette 6.6% 2 oz @ 20
    Williamette 6.6% 2 oz @ 0

    English Ale Yeast (1098, Notti, Windsor)
    It's like a chorus of angels riding whales through space.

  11. #26
    Join Date
    Dec 2010
    Posts
    460
    I like the hoppy brown ale by DFH. Its more like a brown IPA but I am tending to brew what I like these days, not the style. I am a bit concerned with the Ringwood for I hear it needs a Diacetyl rest. Has anyone used this yeast? I am thinking of a dryhop, maybe Cascade or Simcoe...

    12# 2 row pale
    .75 C 60L
    .75 biscuit
    .50 chocolate
    .125 roasted barley
    .50 dark brown sugar (carmelized)
    1oz. Warrior @60
    .50 Mt Hood @20
    Wyeast 1187 ---2 liter starter

    I hit 1.078 OG and it took off in less than 8 hours @68 F
    Do not argue with an idiot. He will drag you down to his level and beat you with experience.

  12. #27
    Join Date
    Jun 2010
    Posts
    685
    I'm playing with the idea of adding a couple pounds of fruit to this. I may use Irish Ale yeast with it sometime.

    Brown Ale

    6 Gold LME
    1 Light DME
    1 Aromatic
    1 Victory
    .5 Special B
    .5 Chocolate Malt

    1.875 oz Fuggles 60

    Nottingham Dry Yeast

    ABV 7%
    SRM 26
    IBU 24
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  13. #28
    Join Date
    May 2009
    Posts
    2,324
    Quote Originally Posted by Baacktoberfest
    I'm playing with the idea of adding a couple pounds of fruit to this. I may use Irish Ale yeast with it sometime.

    Brown Ale

    6 Gold LME
    1 Light DME
    1 Aromatic
    1 Victory
    .5 Special B
    .5 Chocolate Malt

    1.875 oz Fuggles 60

    Nottingham Dry Yeast

    ABV 7%
    SRM 26
    IBU 24
    If i were to add fruit to this, i would stick with a DARK fruit such as blackberries or black cherries, etc.
    The mind is like a beer, it does the most good when it is opened.

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