Moose Drool Clone Recipe

A classic American Brown Ale with a rich, malty profile and hints of chocolate and caramel. It finishes with just enough hop bitterness to balance the sweetness, making for a smooth and highly drinkable session ale.

Fermentables

12 oz Caramel 80L (Steep at 155°F for 30 minutes.)

8 oz Chocolate Malt (Steep at 155°F for 30 minutes.)

4 oz Black Malt (Steep at 155°F for 30 minutes.)

6.60 lbs Gold Liquid Malt Extract (LME) (Base malt extract, add late in the boil to keep color light.)

Hops Schedule

1 oz East Kent Goldings (5% AA) @ 60 min (Bittering addition.)

1 oz Willamette (5% AA) @ 15 min (Aroma and flavor.)

1 oz Willamette (5% AA) @ Flameout (Aroma.)

Yeast

Safale US-05 - Clean, neutral ale yeast that allows malt complexity to shine; 64-72°F

Instructions

Heat 2.5 gallons of water to 155°F. Steep crushed specialty grains for 30 minutes, then remove grains. Do not exceed 170°F.

Bring the liquid to a boil, remove from heat, and stir in all LME until fully dissolved.

Return to a boil and add the East Kent Goldings for the 60-minute mark.

Add Willamette hops and Irish Moss with 15 minutes remaining.

Add final Willamette hops at flameout, then cool the wort quickly.

Transfer to a sanitized fermentation vessel and add cold water to reach 5.5 gallons.

Pitch yeast once the wort is below 75°F and seal the fermenter.

Notes

Fermentation

Temperature: 66-68°F

Duration: 2 weeks primary – Keep steady temperatures for best flavor profile.

Brew Date:___________ Original Gravity: _________ Final Gravity:__________ ABV: _________

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Fermentables

Hops Schedule

Yeast

Instructions