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.
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.
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.
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.
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.
__________________
"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
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
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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
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