Northern English Brown
This is a very tasty brown. Strong rosty tobacco nose, at least thats what I get. This beer took 1st in the Puget sound ProAm, and silver in second round of nationals:rockin: So Im pretty happy with it.
8# Maris Otter (Crisp) 80%
.75# Brown Malt (British) 7.5%
.50# British crystal (Crisp) 5%
.50# Victory (Briess) 5%
.25# Pale chocolate (Fawcett) 2.5%
1oz E.K.G. 60min FWH
.5oz E.K.G 5min
1/2 tsp 5.2 stabilizer
Just cause I'm lazy 2 pk's of Wyeast 1028 London Ale, or you could make a starter.
Ferment @68 for 7-10 days, carb to 2.4 vol....Drink:mug:
What temperature do you suggest mashing at?
I made this one about four weeks ago and it's great! My efficiency was a little better than normal so it came out at about 6% ABV. I mashed at about 152 degrees.
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