Recipe Type: All Grain
Yeast: Wyeast 1882PC Thames II
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.014
IBU: 39.3
Boiling Time (Minutes): 60
Color: 18.51 SRM
Primary Fermentation (# of Days & Temp): 21 days in the mid 60's
Additional Fermentation: No
Secondary Fermentation (# of Days & Temp): No
Tasting Notes: The roast is a bit restrained for your typical American Brown Ale.

Took first place in the American Brown Ale/American Amber Ale Category at the New Jersey State Fair.
40/50 pts

Biggest complaint were a bit too estery, most likely from the Thames II, and overly carbonated which I don't get. Carbed to 2.5 volumes and the BJCP states that American Brown Ales are moderate to moderate high carbonation.

This was a great beer, nice balance and moderate roast. Flavors of brown bread, and pretzels. Hops flavors were a bit muted but had herbal, spicy notes with some cinnamon and nutmeg aromas.

I will be brewing this again with 1/4lb of chocolate and a slightly different hop profile.

10lb Lt Munich
3lb Dk Munich
1lb Caramunich

.75oz Warrior 40 minutes
.5oz Nugget 20 minutes
.5oz Yakima Magnum 5 minutes
1oz EKG 0 minutes
.5oz Nugget Dry 7 days

.25oz Yakima Magnum Dry 7 days

Mashed at 152f for 70 minutes
10 minute mash out at 168f
60 minute boil