Recipe Type: All Grain
Yeast: Wyeast 1335 British Ale II
Batch Size (Gallons): 5.00
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 31.2
Boiling Time (Minutes): 60
Color: 17.7
Primary Fermentation (# of Days & Temp): 38 @ 65F
Tasting Notes: Toffee notes, along with some biscuit, and hints of caramel. Very good.

Ingredients:
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Amt Name Type # %/IBU
10# Pale Malt (2 Row) UK Bairds (2.9 SRM) 82.5 %
1# British Crystal Malt II (65.0 SRM) 8.2 %
12.0 oz British Dark Crystal Malt II (120.0 SRM) 6.2 %
6.0 oz Victory Malt (25.0 SRM) 3.1 %
0.75 oz Northdown [9.60 %] - Boil 60.0 min 26.5 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 4.6 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 1.0 0.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg British Ale II (Wyeast Labs #1335)


Mash Schedule: Single Infusion, No Mash Out
Total Grain Weight: 12 lbs 2.0 oz
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Name Description Step Temperat Step Time
Mash In Add 18qt of water at 166.9 F 152.0 F 75 min
Sparge 3.5 gallons at 168F for 15 minutes

Notes:
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5 gallons into primary, left about 1qt in kettle.

Bottled 5/15/11
Carbonate with 3oz of sugar, bottling 4.5 gallons aiming for 2.3 CO2 volumes

For re-brew will use the mash in/mash out process to achieve better results, or better use of the grain.

Designed this brew to be a fusion of both northern and southern English brown ales. Very pleased with the results of this batch. Good carbonation in the glass for each bottle opened so far. This one is on my 'rebrew' list already. Looking forward to kegging part of that batch.