Moose Druel

My second attempt at creating my best guess for an extract w/ spec. grain for this velvety, chocolate brown ale.

Brewer:	Vetch		Email:	holveck_c@yahoo.com
Beer:	Moose Druel		Style:	American Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	75 HCU (~29 SRM)		Bitterness:	29 IBU
OG:	1.057		FG:	1.016
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Soft water
Grain:	.5 lb. American 2-row .7 lb. American crystal 20L .7 lb. American chocolate .15 lb. American black patent
Steep:	Steep grains at 170 deg F for a full 30 min. and utilize full wort boil if possible.
Boil:	60 minutes	SG 1.052	5.5 gallons
	3.3 lb. Light liquid malt extract 3 lb. Light dry malt extract
	Irish Moss in the last 10-15 minutes (1-2 tsp). 1-2 tsp of Yeast Nutrient (last 15 min of boil)
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Liberty (4% AA, 20 min.) .25 oz. Willamette (5% AA, 20 min.) .5 oz. Willamette (5% AA, 10 min.) .5 oz. Willamette (5% AA, 5 min.)
Yeast:	North American Ale Yeast or Northwest ALE (not Irish Ale)
Log:	I fermented at 70-72 F in primary (5-6 days), and secondary 68-70 F (about a full week). Cold conditioned at 38-40 F for 3 days before bottle/kegging

Recipe posted 01/24/06.