Moose Drool (Big Sky Brewing Co)

By Shaylie

A dense, light tan head tops this
dark mahogany colored ale. It is a
decidedly malt forward beer with
hints of chocolate. Hop aroma is very
subdued and bitterness is just enough
to offset the low residual sweetness

Ingredients

• (5 gallons/19 L, extract with grain)
• OG = 1.052 FG = 1.012 IBU = 26 SRM = 22 ABV = 5.3%
• 3.3 lbs. (1.5 kg) Muntons light, unhopped, malt extract
• 2 lbs. (0.9 kg) dried malt extract
• 1 lb. (0.45 kg) 2-row pale malt
• 18 oz. (0.5 kg) crystal malt (75 °L)
• 6 oz. (0.17 kg) chocolate malt (350 °L)
• 0.5 oz. (14 g) black barley (450 °L)
• 5.7 MU east Kent golding hop pellets
• {1.2 oz /34 g of 4.75% alpha acid}
• {60 min.}
• 2 AAU liberty hop pellets
• {0.5 oz /14 g at 4% alpha acids}
• {30 min.}
• 2.5 MU Willamette hop pellets
• {0.5 oz /14 g at 5% alpha acids}
• 1/2 tsp. yeast nutrient (last 15 min.)
• 1/2 tsp. Irish moss (last 30 min.)
• White Labs \A/LP 013 (London Ale) or Wyeast 1028 (London Ale) yeast
• 0.75 cup (150 g) of corn sugar for priming (if bottling)

Details

Servings 5

Preparation

Step 1

Step by step'
Steep the crushed grain in 2 gallons (7.6 L) of water at 154.°F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water Add the liquid malt extract and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient
as per the schedule Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 OF (24 °C). Pitch your yeast and aerate the wort heavily Allow the beer to cool to 68 °F (20 °C). Hold at 68 °P(20 °C) until fermentation is completa Transfer toy a carboy, avoiding any splashing. Allow the beer to condition for one week and then bottle
or keg. Allow the beer to carbonate, age for two weeks and enjoy.

All-grain option:
This is a single step infusion mash using an additional 8.75 lbs. (4 kg) 2-row pale malt to replace the liquid and dried malt extracts. Mix the crushed grains with
3.75 gallons (14 L) of 172 °F (78 °C) water to stabilize at 154 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to as oz. (26 g) east Kent
golding hop pellets (4:3 MU) to allow for the higher utilization factor'of a full wort:boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.