Beer Forum

Does anyone have the Moose Drool recipe and Double Barrel clone recipes from last nights Can You Brew it show? Will the recipes be posted anywhere?

I'm also interested in the checking out the recipe — also, anyone know if the show is available via podcast/archive/whatever?

Notes I took for the DBA

Matthew Brynildson - Brewer

Malt Bill
84% Base Malt (80% Domestic 2-Row/20% Maris Otter).
7% Munich 10°L (Gambrinus or Great Western).
6% Crisp 75°L.
2% Crisp 120°L.
1% Chocolate Briess 450°L.

Water (Burtonize water)
RO Water
Gypsum
Calcium Chloride

Mash
145°F Strike 60 Mins
155°F 15 Mins and perform iodine test to confirm conversion.
168°F Mash Out

Hop Bill
Bittering
Magnum 5 IBU 60 Min
Flavor (50/50)
EKG 5 IBU 30 Mins
EKG 10 IBU Knockout
Styrian Goldings 10 IBU Knockout (US Fuggle substitute, or Mix Willamette/German Tradition)

Yeast
British Ale or London Ale
Yeast similar to Fullers

Cool to 63°F, Pitch Yeast.
Ferment 66-67°F

1oz Oak Cubes for two weeks, add when you pitch yeast.

breyton wrote:Does anyone have the Moose Drool recipe

I think the moose saliva is going to be the toughest ingredient to source. Anyone know how much the flavor will be impacted if I can only get llama spit? Maybe half llama half alpaca?

Pardon the thread jacking, but when the new show is posted, will it be under the current Jamil show on iTunes, or will we need to subscribe to a new show?

Moose Drool sounds awesome...go figure I just brewed an American Brown Ale yesterday...

It's listed in the Jamil Show section... it just isn't available for download... YET!

MegaSchwiller wrote:I'm also interested in the checking out the recipe — also, anyone know if the show is available via podcast/archive/whatever?

I heard that Firestone does a step mash ... anyone confirm that?

Notes I took for the DBA

Matthew Brynildson - Brewer

Malt Bill
84% Base Malt (80% Domestic 2-Row/20% Maris Otter).
7% Munich 10°L (Gambrinus or Great Western).
6% Crisp 75°L.
2% Crisp 120°L.
1% Chocolate Briess 450°L.

Water (Burtonize water)
RO Water
Gypsum
Calcium Chloride

ukbrewer wrote:Mash
145°F Strike 60 Mins
155°F 15 Mins and perform iodine test to confirm conversion.
168°F Mash Out

Hop Bill
Bittering
Magnum 5 IBU 60 Min
Flavor (50/50)
EKG 5 IBU 30 Mins
EKG 10 IBU Knockout
Styrian Goldings 10 IBU Knockout (US Fuggle substitute, or Mix Willamette/German Tradition)

Yeast
British Ale or London Ale
Yeast similar to Fullers

Cool to 63°F, Pitch Yeast.
Ferment 66-67°F

1oz Oak Cubes for two weeks, add when you pitch yeast