Recipe Type: All Grain
Yeast: US-05
Yeast Starter: nope
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: I don't check
IBU: 37
Boiling Time (Minutes): 60
Color: 23 SRM (*see notes below)
Primary Fermentation (# of Days & Temp): 2 weeks @ 66*F
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 2 weeks @ 66*F
Tasting Notes: might need another tweak to nail it, but this is dman close to what I want

Walker's Northwoods Brown

Grains - Mashed @ 155*F

• 6.50 lbs Thomas Fawcett Golden Promise
• 2.00 lbs Munich (light)
• 0.50 lbs Crystal 60L
• 0.50 lbs Honey Malt
• 0.50 lbs Special B
• 6 oz Chocolate Malt
• <see notes below>

Hops

• 0.75 oz Simcoe @ 60 minutes

Misc Ingredients

• 1.5 tsp Spruce Extract added at flame-out
• <see notes below>

Yeast

• 1 packet of dry US-05 - no starter - no rehydration - just dumped in

Notes
I have been adjusting my water chemistry lately, but didn't want to throw that stuff into the recipe above because these things need to be adjusted based on the individual brewer's water profile.

For me and my water, I add the following salts to the full volume of water I use for the whole brew session:

• 4 grams Calcium Chloride
• 2 grams Calcium Sulfate (gypsum)

In addition, I add the following to my grist:

• 2 oz Acid Malt

Regarding the color: I used Thomas Fawcett chocolate malt in this beer, and it allegedly has an lovibond score of 375 according to the place I purchased it from. That 375L would produce a beer with a 23 SRM color.

HOWEVER, this 375L color cannot possible be right. I split a 55# sack of that chocolate grain with several other people and we all independently agreed that it is significantly darker than 375L. I don't know the SRM of my finished product, but it is way darker than 23 SRM. The beer is nearly black.