Recipe Type: All Grain
Yeast: Wyeast 1335 British Ale II
Yeast Starter: Needs 153 billion cells
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1.011
IBU: 30 (BU:GU = .54)
Boiling Time (Minutes): 60
Color: 17 SRM
Primary Fermentation (# of Days & Temp): 2 weeks @ 63 - 75
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Classic Northern English Brown Ale. Tasty and ready to drink in 3 - 4 weeks (bottled)

All of my ingredients come from Northern Brewer:

Malts:

6 lbs. Marris Otter
1 lb. Simpson's Medium Crystal
1/4 lb. Simpson's Chocolate

Hops:

1.5 oz. E.K. Goldings (4.75% AA) 60 mins.
.25 oz. E.K. Goldings (4.75% AA) 10 mins.

Mash at 153 for 60 minutes.

For this beer you should start your fermentation temperature around 65 and then, after the krausen has fallen off, bump it up to about 70 in increments to ensure it finishes attenuating within the 2 week time frame (shouldn't be a problem with this yeast). You may decide to ferment a little bit warmer as a faint hint of esters is acceptable in this style and the range max is 75. Personally, I like them to be almost unnoticeable in a brown ale.

After 2 weeks in primary, it should be ready to bottle and as soon as it's carbonated it should be a good, clean, crisp Northern English Brown Ale. Go Man U!

IMPORTANT: OG is based on 80% efficiency. 75% will get you an OG of about 1.041 which is still within the accepted range for this style.