My second AG was a hit!

I wrote about a newcastle clone I made last month I thought it went to hell...since the brew day was less than succesful. I totally forgot the chocolate malt so instead of 3 oz of black patent I used 7 oz to make up for the forgotten 4oz of chocolate malt....believe it or not the people drinking it were calling it newguinness....it was light in body like newcastle but tasted like guinness.

I personally thought it was very good. Would I make it again, probably not as my tastes have changed more toward IPA's.

Never underestimate the beer you make...someone will like it.

No kidding. I have had buddies that like stuff I don't really care for.

Do you mind posting what you brewed...

I cant remember where I got this, but I have brewed this before:

6.25 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Corn, Flaked (1.3 SRM)
.5 lb Cara-Pils/Dextrine (2.0 SRM)
.5 lb Caramel/Crystal Malt - 20L (20.0 SRM)
.5 lb Caramel/Crystal Malt - 60L (60.0 SRM)
.25 lb Caramel/Crystal Malt - 90L (80.0 SRM)
0.25 lb Chocolate Malt (350.0 SRM)
.90 oz fuggle 4.5% (60 min)
0.25 oz Goldings, East Kent [5.5%] (15 min)

It was good...

All Grain Recipe - Newcastle Brown Ale 1.050/1.014 11.0 Gallons

Grain Bill (75% Efficiency assumed)

18 lbs. - Maris Otter - 2 Row malt
4 oz. - Chocolate malt (none added last time/forgot it)
4 oz. - Crystal malt (60L)
3 oz. - Black Patent malt (7oz last time to make up for forgotten chocolate malt)
Hop Schedule (25 IBU)

1 oz. - Target @ 60 min. (2oz last time because I wanted to try it)
1 oz. - East Kent Goldings @ 15 min.
Yeast

2 White Labs British Ale Yeast (WLP005) - 1800 ml starter (no starter got lazy, pitched it right into fermenter)
Mash/Sparge/Boil

Mash at 154° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 68° to 71°

Hopefully you mess it up like I did and it comes out good...good luck

HAHA... Thanks...