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One last question came to mind as I was submitting my other post. Why the British 2-row and Maris Otter? For a base malt, I don't find that Maris brings extra complexity to the party. I have used it in the past to maintain authenticity of a style (when UK 2-row wasn't easily available to me)...

This looks quite good, but just a quick sanity check. Assuming you are using a 1.25 qt - 1lb of grain.... that will be 17lbs of grain with 5.3 gallons of water in your mash tun. Have you got the space for it? Also, with bigger beers like this, you tend to get lower efficiency. From the looks...

QFT. It's in single digits in MN this week and when dealing with brewing outside, I always mash in the house if possible. And be ready with a lot of top-up water post boil.

I use beersmith. Though I find a lot of value in checking a lot of it by hand to keep myself sharp, and sanity check my own variables.

I wouldn't be shy about going to 1lb in a batch that size unless it affects color too greatly. I did one with a 1/2lb in a 5 gallon batch and got plenty of good nutty flavor.

All good advice, and I am curious how this will turn out, I imagine hazelnut will be a nice compliment to a brown ale, but I am curious how much chocolate malt you've used in prior recipes? You might just be a bit shy of the speciality malts. When I've made brown ales in the past, I have gone...

Sorry to bug you again, I was just curious if I could get a quick bit of clarification. When I force carb. in the fridge, the beer comes out fairly well carbonated in about a week. (setting the regulator to 14psi @ 40F and waiting patiently) The 2-3 week you mention, is that how long...

Thanks Bobby, this is exactly the info I was looking for. I can't thank you enough.

I know these two combined topics have been covered, but I am looking for a very specific detail for a project I am working on. I would like to age a beer in a corny keg. I know this is done frequently with great success by other brewers, but I would like to both keep this keg out of the...