Moose Drool CLONE Recipe

Big Sky Brewery

American Brown Ale Style

Mash 154^
70% eff.
15% evap. rate
7.27 pre-boil
70 min boil

87%_10.8 lbs_Dom. Pale 2 Row Pale
10%_1.25 lbs_Crystal 80 (gives Caramel Sweetness)
2.8%_5.5 oz_Chocolate (Too much could give a tannic)
.2%_14 grams_Black (pat?)

Fuller's Yeast Strain
WYEAST
WLP 002 (English Ale)

Starting Gravity 1.052

Ferment @ 60-66-67^ (you can move to a warmer temp during the last few days to get a
cleaner taste and move away from the diacetal sp?)

IBU 26
SRM 38
ABV 5.1%
60 min_1.4 oz_Kent Goldings - bittering hops = 27 ibu
10 min_0.6 oz / 17 grams_Willamette
00 min_0.6 oz / 17 grams_Liberty

Mash Paddle

Schutte Lumber


Walnut 1x4x6 @ 20.34


At this price we could definately invade Leland's shop and sell them on ebay @ $30 a pop and and profit $40 to create some funds for overhead.
I think I recall people using lemon oil to condition the paddles


(they did not offer olive wood)

Good thing we don't live in Zimbabwe!

The Cost Of A Beer In Zimbabwe

Rabid inflation causes prices to skyrocket.
Richard Byrom
While here in the U.S., we are battling what economists call "deflation," or the devaluation of the dollar, our friends in Zimbabwe have a different problem. For a number of reasons, their monetary system has undergone massive inflation over the past couple years -- to a disastrously high degree.
The picture above was taken at Country Club bar in Zimbabwe on November 24th, 2007. At that time, a single beer would put you back Z$1 million. According to the photographer, Richard Byrom, the bar patron had been to the bank and was supplied with their remaining $500 bills. In case your math is rusty, that comes out to 250,000 notes for one cold, frosty ale.
We still think paying $8 for a Budweiser is highway robbery, but it's nothing compared to this.

http://weblogs.npr.org/blogs/newsandviews/2008/12/the_cost_of_a_beer_in_zimbabwe.html

TBN_Doc's Brew Day

Yeast Starter: "Doc" breaks down his process @ 1:19 in to Podcast from 1/13/2008 _ Part 1 Doc's Brew Day (can sit in fridge for about two weeks max)

RO: Reverse Osmosis water

Pre-Boil = de-carbonates the water but removes the calcium as well. One might have to re-introduce calcium to water if one does a Pre-boil

Bring HLT to 168^ - 175^ to kill enzymes for 10 min. then begin mash-in (sparge)

Mash to Boil kettle transfer rate will effect efficiency

Get a stick and mark the gallons
-Pre-boil volume TIMES pre-boil gravity = Post-boil volume TIMES post-boil gravity __solve for x

Hops Break
-Wait for the wort to boil to the point that it boils and appears similiar to egg drop soup (Hop break).
-Trickle the hops in to the kettle to avoid boil-over.

Carbonation
-Set to 12 lbs and carbonate.
-The colder the beer the great absorbtion of co2

H.E.R.M.S.

http://hunahpu.blogspot.com/search/label/HERMS

Grain Storage

Vittle Vault Stackable Airtight Container a bit pricey a about $40 a pop but a very nice option

(There are some non-stacking models that are half as much)

Long Hammer IPA

by RED HOOK

a little sweet, it doesn't embody that fresh aroma and flavor I have been leaning towards with my recently favorited IPAs
6.5%

I would rather spend my muahla elsewhere

Saint Bridget's Porter

by GREAT DIVIDE BREWING

a solid example of a porter. very chocolatey and smokey.
5.9%

I don't know if I am a big fan of porters although w/ a nice piece of BBQ or Chili to go with it seems to be a great way to enjoy one. After my first taste, I feel better about my first batch of Homebrew (at least flavorwise).

I think I am going to like this BEER stuff!

2009.01.31_Bottled the Imperial Porter

2.5 hours to bottle 50 bottles w/ clean-up

Sierra Nevada to turn beer yeast into fuel

I just saw this and you gotta love it!

The Bayou Classic Banjo Burner KAB4

It has arrived today via FedEx after ordering this last Friday...that is nice expedited STANDARD shipping! Thanks http://www.webstaurantstore.com/!