Recipe Type: All Grain
Yeast: 1099
Yeast Starter: no
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 6
Original Gravity: 1.052
Final Gravity: 1.013
IBU: 22.8
Boiling Time (Minutes): 60
Color: 17.8
Primary Fermentation (# of Days & Temp): 14 @ 65
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 7 @ 68
Tasting Notes: This beer took first place at the Carolina Brewmaster's US Open.

Recipe: Bad Kitty Brown

Style: Northern English Brown Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.35 gal
Estimated OG: 1.046 SG
Estimated Color: 17.8 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) 64.72 %
2 lbs Mild Malt (4.0 SRM) 18.49 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) 4.62 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 2.31 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 2.31 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 2.31 %
4.0 oz Chocolate Malt (350.0 SRM) 2.31 %
4.0 oz Special B Malt (180.0 SRM) 2.31 %
1.0 oz Roasted Barley (300.0 SRM) 0.60 %

Hops
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0.50 oz Goldings, East Kent [5.50 %] (60 min) (FWH) 9.7 IBU
0.50 oz Goldings, East Kent [5.50 %] (60 min) Hops 8.8 IBU
0.50 oz Goldings, East Kent [5.50 %] (15 min) Hops 4.4 IBU
1 Pkgs Whitbread Ale (Wyeast Labs #1099)

Mash at 154 for 60 minutes. No mash-out. Double batch sparge at 185*.

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Mash at 154 for 60 minutes. Drain MLT and add .5 oz EKG to the BK. Add half the sparge water and let sit for 10 minutes. Drain and add the other half.
Bring to a boil and add .5 oz EKG. At 15 minutes left in the boil add the last .5 oz EKG along with a whirflock tablet.
Cool to pitching temp, aerate the wort and pitch a pack of 1099 Whitbread yeast.

This recipe won first place at the Carolina Brewmaster's US Open. (My first blue ribbon )
It started out as a Newcastle clone but at the last minute I added the mild malt. It didnt come out anything like Newcastle but it made a great brown.