Moose Drool recipe - Can you brew it

[breyton]

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?

[MegaSchwiller]

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

[ukbrewer]

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.

[Pseudolus.]

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?

[TheDarkSide]

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...

[Nate Diggler]

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

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

[JP]

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

[straight cash homey]

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