Updated it to All-Grain.... with a twist. That twist being one gallon of apple cider!
Recipe is for 4 gallons of beer. Then add the cider at the end of primary.
8 lbs American 2-row
.5 lbs Breiss Carabrown 55°L
.25 lbs American Chocolate Malt
1 oz Hallertau (Pellets, 4.50 %AA) boiled 60 min.
.5 oz East Kent Goldings (Pellets, 5.00 %AA) boiled 5 min.
.5 tbsp Cinnamon (ground, boiled 5 min.)
.5 tbsp Nutmeg (ground, boiled 5 min.)
1 Vanilla Bean (split, scraped, added to 2ndary)
1 gal Pasteurized apple cider (added to end of primary)
1 pkg Danstar Nottingham
Single infusion mash (1.25 qts./lb.) at 158 degrees for 60 minutes. Big and malty because cider may dry it out.
I used Breiss Carabrown (55L) but in Beertools used British Crystal (55L) for the calculations... Couldn't find Carabrown on Beertools.
Brewing 4 gallons, then adding 1 gallon of cider towards the end of primary and letting that ferment as well.
How is it? Jury's still out. The cider is pronounced. Had to make a spice extract and add more. Still not positive if I'd make it again. The extract version might have been better!