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Moose Druel

My second attempt at creating my best guess for an extract w/ spec. grain for this velvety, chocolate brown ale.

Brewer: Vetch Email: holveck_c@yahoo.com
Beer: Moose Druel Style: American Brown
Type: Extract w/grain Size: 5 gallons
Color:
75 HCU (~29 SRM)
Bitterness: 29 IBU
OG: 1.057 FG: 1.016
Alcohol: 5.3% v/v (4.1% w/w)
Water: Soft water
Grain: .5 lb. American 2-row
.7 lb. American crystal 20L
.7 lb. American chocolate
.15 lb. American black patent
Steep: Steep grains at 170 deg F for a full 30 min. and utilize full wort boil if possible.
Boil: 60 minutes SG 1.052 5.5 gallons
3.3 lb. Light liquid malt extract
3 lb. Light dry malt extract
Irish Moss in the last 10-15 minutes (1-2 tsp). 1-2 tsp of Yeast Nutrient (last 15 min of boil)
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Liberty (4% AA, 20 min.)
.25 oz. Willamette (5% AA, 20 min.)
.5 oz. Willamette (5% AA, 10 min.)
.5 oz. Willamette (5% AA, 5 min.)
Yeast: North American Ale Yeast or Northwest ALE (not Irish Ale)
Log: I fermented at 70-72 F in primary (5-6 days), and secondary 68-70 F (about a full week). Cold conditioned at 38-40 F for 3 days before bottle/kegging

Recipe posted 01/24/06.