Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: 1L
Batch Size (Gallons): 5.25
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 75
Boiling Time (Minutes): 60
Color: 21L
Primary Fermentation (# of Days & Temp): 7 @ 65
Additional Fermentation: 4 days cold crashed
Secondary Fermentation (# of Days & Temp): Dry hop at tail end of primary fermentation for 7 to 10 days
Tasting Notes: Familiar brown ale malt character, with nice aroma and IPA style bittering.

5.25 gallons
70% efficiency
Color: 21L
IBU 75
1.053 OG
1.013 FG
5.3%ABV

Grain Bill:
8.5lbs Pale Ale/Maris Otter
1.5lbs Crystal 60L
.5lb CaraPils
.375lb Chocolate malt

Mash at 154, 1 hour.

1.25oz Warrior (60 min)
1oz Glacier (15 min)
1oz Glacier (5 min)
2oz Glacier (Dry hop)

Wyeast 1272, 62-68 degrees.
Dry hop a day or so before hitting FG for 7 days.
Cold crash for four days.

Tasting notes:
Turned out real nice. Underlying taste of Newcastle brown with an upfront bittering and mellow bitter finish.

Next time I brew this, I'll kick the dryhop up a bit for stronger aroma, and may even switch out the Glacier hops for something with a bit different flavor profile.