Recipe Type: All Grain
Yeast: Wyeast British Ale
Yeast Starter: no
Batch Size (Gallons): 10
Original Gravity: 1.059
Final Gravity: 1.015
IBU: 34
Boiling Time (Minutes): 90
Color: 20 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68
Secondary Fermentation (# of Days & Temp): N?A
Tasting Notes: Hoppy, slightly bitter, first one but a great brown

I used a recipe for a northern english brown and added a few lbs extra grain, then used the hop schedule from the Stone Pale Ale

16.5 lb Maris Otter
2lb Munich 10L
2lb American 60L Crystal
12oz Chocolate malt

60 minute mash @ 150 degree F

90 minute boil shcedule

Right before boil, I added 2 pkg of Burton Salts
.9oz Colombus 15.5%AA @90 min
1.54oz Ahtanum 5.2%AA 4.9%Beta @ 10 min
1 Whirflock Tablet @ 10 min
2.4oz Ahtanum 5.2%AA 4.9%Beta @ F/O

Like I said, this is my first attempt at a Brown Ale. I love it. Definately will try again. After two weeks in the bottle, it has conditioned into a nice beer. The extra hops add a layer of flavor that isn't in most browns, but is nice if you're American and are used to hoppier beers. My friends say it's like a Newcastle on steroids.