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Does anyone know of Mr. Beer recipes or non-MB recipes that make a beer similar to the Moose Drool made in Missoula MT? I know there are some "clone" beers that were designed to simulate other beers tastes and that is what I'm looking for in this case.

Thanks!

PS If you haven't ever had a Moose Drool give one a try.

I love moose drool. I would also like to know of a good "clone" recipe.

Here is the non MB recipe I've found for the Moose Drool. Does anyone know a MB material selection to use instead? If not I can venture outside the MB realm. Thanks!

Big Sky Moose Drool Clone (5.5 Gal)
Grain Bill
9 lbs. - 2 Row Pale Malt
1 lb. - Crystal Malt (60L)
1/2 lb. - Crystal Malt (20L)
1/2 lb. - CaraPils Malt
1/2 lb. - Flaked Oats
1/3 lb. - Chocolate Malt
1/8 lb. - Black Patent Malt
Hop Schedule (19 IBU)
1 oz - East Kent Goldings (First Wort Hop)
1 oz - Liberty (30 min.)
1 oz - Willamette (5 min.)
.75 oz - Liberty (0 min. - flameout)
Yeast
White Labs English Ale Yeast (WLP002) - 1800 ML Starter
Mash/Sparge/Boil
Mash at 154° 60 min.
Sparge as usual
Boil for 60 minutesbr> Cool and ferment at 66° to 68°

I hear a lot of good things about this Moose Drool but can not seem to find it. I guess they dont have distributors in MI.

From Big Sky Brewery Website: "Moose Drool is brewed with pale, caramel, chocolate, and whole black malts; and Kent Goldings, Liberty, and Willamette Hops." Here is a 2-gallon partial extract recipe that closely matches thier OG, IBU and color:

2.75 lbs Light LME
5 1/2 oz Crystal 75 Malt
3 oz Chocolate Malt
1/3 oz Black Malt

1/3 oz Golding Hops - 60 min (pellet)
1/4 oz Liberty Hops - 15 min (pellet)
1/4 oz Willamette Hope - 5 min (pellet)

Use a 30 min steep of the 3 malts at 155 F, remove and add LME and Golding for a 60 min boil. Add other hops at 15 min and 5 min left.
Cool and pitch yeast in wort in MB fermentor as normal.

If anyone tries this, let me know. I had a Moose Drool in lower Montana when we traveled out to Yellowstone last year. It's dark and malty, not strong, but a bit lighter than a porter. It would be a great "session" beer.

I use the mellow amber, nut brown, a booster with 1/4 ounce of liberty, Willamette, and Kent Golding hops -- booster for higher alcohol -- this is my "Moose Drool" mmm mm good

That sounds good. Mellow Amber with Nut Brown Ale is one of my favorite combinations.

Hello just wondering about Mercedes tasty sounding moose drool. Is that 1/4 oz of each hops variety? I just ordered the same mix but without any hops, and want to try this.

I use a quarter ounce of each of the listed hops -- all in the same hopsack -- added to the 4 cups of water as it comes to a boil, when it hits a boil then I remove the pot and place the lid on and let it sit for 5 minutes before mixing the other ingredients...mmm..mmm..

My Moose Drool Clone recently came of age. It actually turned out so close that when doing a side-by-side tasting, I had to hold them up to the light to tell which was which -mine was a bit darker. This was so good that I went ahead an brewed another batch of it this past weekend -gonna keep this one in the pipeline! Thought that I would share it with you guys and gals.

Big Sky's Moose Drool is on the left. My Moose Drolled is on the right.



D Train Brewery Moose Drooled
Style American Brown Ale
Batch Size 2.13 gal
Extract/Steep
Recipe Characteristics
Recipe Gravity 1.053
Estimated FG 1.014
Estimated ABV 5.2%
Recipe Bitterness 25.4 IBU
Recipe Color 29° SRM
Ingredients
1247 g (2.75 lb) Light LME Extract
142 g (5.00 oz) Crystal 80L Steeped
113 g (4.00 oz) Chocolate Malt Steeped
14 g (0.50 oz) Black Patent Steeped
14 g (0.50 oz) Kent Golding 5.5% Pellet 60 minutes
07 g (0.25 oz) Liberty 3.5% Pellet 20 minutes
07 g (0.25 oz) Willamette 5.0% Pellet 5 minutes
0.50 tsp Irish Moss Fining
1.00 unit Safale S-04 Yeast
Recipe Notes
Bring 2 gallons of water to 155F.
Add sacked specialty grains.
Steep for 30 minutes, keeping temp between 155F-165F.
Do not let steeping temperature exceed 168F.
@ 30 minutes pull grains, let sack drain into wort.
Bring wort to boil.
Stir in malt extract.
60 minute boil.
@60min 0.50oz East Kent Golding pellet.
@20min 0.25oz Liberty pellet.
@15min Add 1/2 tsp Irish Moss
@05min 0.25oz Willamette pellet.
@00min Remove from heat.
Rapidly cool wort (add 12oz Frozen Boiled water to wort & place pot in ice bath) to less than 80F.
Pour into fermenter (leave last bit of gunk in the brew pot).
Top off with cool water to 8.5qt mark.
Aerate and pitch yeast @ 70F.
Aerate and cap the fermenter.
Ferment @ 68F for 14 days.
Carbonate 14 days.
Cold condition 14 days.
Batch Notes
52g Cane sugar for batch priming.
Will use 56-58g next batch.

Hey DRock ... have you considered starting a blog or something with all these recipes you have? Do you have one for Fat Tire?

When you add the hops, do you put them in hop sacks or do you just add them straight to the boil?

Frozen boiled water sounds like an oxymoron to me.

Yeah, it's called mrbeerfans He's all over that site.

Definitely gonna try D Rock's recipe for Moose Drooled! Can't get Moose Drool or anything else made by Big Sky Brewing here in NY. It's on my to-brew list along with his recipe for "A Pilsner" that he posted on Mr.Beerfans.com

Thanks, D Rock!

The Jamil Show has morphed into a Clone Show, "Can You Brew It?". The first episode was Moose Drool. I have taken notes from that episode and will probably make some adjustments, all be it minor. I did have all the ingredients correct, but I may play with the percentages a bit. Within the next two days I will post what I will be doing different. However, if you are keen to brew it, the recipe that I posted is pretty spot on and produces an OUTSTANDING American Brown Ale. Stay tuned for an update, tho.

Will the little tweaks have something to do with the hops? I heard that episode. They mentioned something about sandwiching the hops: Kent-Liberty-Willamette-Liberty? Whatever it is, it'll be fun to brew!


A little OT-There's a great site called Beer Recipator-for anyone interested in converting 5 gal. recipes to Mr Beer size kegs:

hbd.org/cgi-bin/recipator/recipator

I was playing with it yesterday, trying to resize a recipe called Three Hearted Ale (NB) which is a Bell's Two Hearted Ale clone. The IBU is 60.9-with loads of Centennial Hops. The only problem I had was entering the Boil Volume. Couldn't figure out what that is/should be. Probably the amount of water used to boil the wort or the amount of boiling water with extracts? Anyway, that's a topic for a different thread.

Based on The Jamil Show Can You Brew It Moose Drool episode, I had all the ingredients right. While my version was pretty dang spot on, here is my reformulation based on Jamil's take on Moose Droll. Of course he had access to Big Sky's Brewer. So, this should nail it. Biggest differences are the percentages of the Malts. Specifically the Black Patent and Chocolate. I realize that the Black Patent has been reduced to a level of "why even bother", but trust me, the hint of Black Patent is what sets this beer apart. So, this should take a bit of the roast off of my first recipe and nail the Moose on the head!
Oh, I also played with the hop additions- part Jamil, part Big Sky's Brewer.

Recipe: Moose Drool Clone
Brewer: D Train Brewery
Asst Brewer: Ninkasi
Style: American Brown Ale
Type: Extract/Steeping Grains

Recipe Specifications
--------------------------
Batch Size: 2.13 gal
Boil Size: 2.44 gal
Estimated OG: 1.052 SG
Estimated FG: 1.014 FG
Estimated ABV: 5.01 ABV
Estimated IBU: 30.8 IBU
Estimated Color: 18.1 SRM
Boil Time: 60 Minutes

Ingredients:
------------
1310 gm (2.88 lb) Golden Light LME (Briess) (4.0 SRM) 87.04 %
150 gm (5.29 oz) Crystal Dark - 77L (Crisp) (75.0 SRM) 9.97 %
42 gm (1.48 oz) Chocolate Malt (450.0 SRM) 2.79 %
03 gm (0.10 oz) Black Patent Malt (500.0 SRM) 0.20 %
16 gm (0.56 oz) East Kent Goldings [5.50 %] (60 min) 24.9 IBU
04 gm (0.14 oz) Liberty [3.30 %] (20 min) 2.3 IBU
07 gm (0.25 oz) Williamette [5.00 %] (10 min) 3.6 IBU
04 gm (0.14 oz) Liberty [3.30 %] (0 min) -
.50 tsp Irish Moss (Boil 10.0 min)
1 Pkgs Safale English Ale (DCL Yeast #S-04)
----------------------------
Notes:
Bring 2.44 gallons of water to 155F.
Add sacked specialty grains.
Steep for 30 minutes, keeping temp between 155F-165F.
Do not let steeping temperature exceed 168F.
@ 30 minutes pull grains, let sack drain into wort.
Bring wort to boil.
Stir in malt extract.
60 minute boil.
@60min 16 gm East Kent Golding pellet.
@20min 04 gm Liberty pellet.
@10min 1/2 tsp Irish Moss.
@10min 07 gm Willamette pellet.
@00min 04 gm Liberty pellet.
Rapidly cool wort (add 12oz Frozen Boiled water to wort & place pot in ice bath) to less than 80F.
Pour into fermenter (leave last bit of gunk in the brew pot).
Top off with cool water to 8.5qt mark.
Aerate and pitch yeast @ 70F.
Aerate and cap the fermenter.
Ferment @ 68F for 14 days.
55g Cane sugar for batch priming.
Carbonate 14 days.
Cold condition 14 days.
Enjoy!
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