How Now Brown Ale

Grain
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.63 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.33 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.04 %

Hops
0.50 oz Centennial [10.00 %] (60 min) Hops 16.0 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.7 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.5 IBBU

Yeast
Nottingham for malty character, or Wyeast 1056 for lighter malt flavor

Est Original Gravity: 1.056 SG - Style: 1.045-1.060 SG
Est Final Gravity: 1.013 SG - Style: 1.010-1.016 SG
Estimated Alcohol by Vol: 5.53 % - Style: 4.30-6.20 %
Bitterness: 27.8 IBU - Style: 20.0-40.0 IBU
Est Color: 19.2 SRM (Dark Brown) - Style: 18.0-35.0 SRM


As for the mashing schedule:
Mash-in at 152F and hold for 60 minutes using 4.1 gallons (1.33 qts/lb.)
Note: Mash at 154F for a sweeter, caramel and toffee flavor
Mash-out at 175F and hold for 10 minutes
Vorlauf and Drain
Batch sparge with 4.1 gallons @ 170F
With grain absorbtion, this yields 7 gallons in the boil kettle
1 gallon of boil-off and trub yields 6 gallons in the Primary

Fermentation
14 days @ 68F in Primary
7 days @ 65F in Primary

I've modified the grain bill to accomodate a 10 gallon batch, and to add some more depth and body to the recipe. In short, I want to accentuate the malt even more. What can I say...I like malt!

How Now Brown Ale: 11 gallon recipe
Brewhouse Efficiency: 75%

Grain
18.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.15 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.74 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.49 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 4.49 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.12 %

Hops
2.00 oz Williamette [10.00 %] (60 min) Hops 15.4 IBU
1.00 oz Williamette [5.50 %] (30 min) Hops 5.9 IBU
2.00 oz Williamette [5.50 %] (5 min) Hops 3.1 IBU

Yeast
Nottingham / Wyeast 1056 American Ale / White Labs WLP001 / Safale US-05

Est Original Gravity: 1.052 SG - Style: 1.045-1.060 SG
Est Final Gravity: 1.013 SG - Style: 1.010-1.016 SG
Estimated Alcohol by Vol: 5.15 % - Style: 4.30-6.20 %
Bitterness: 24.4 IBU - Style: 20.0-40.0 IBU
Est Color: 20.5 SRM (Dark Brown) - Style: 18.0-35.0 SRM

Mashing schedule:
Mash-in at 154F with 6.95 gallons of 169F water
Hold for 60 minutes
Sparge with 9.9 gallons of 180F water
(should collect 13-13.5 gallons in the boil kettle, allowing for ~2 gallons of boil-off)

Fermentation
14 days @ 68F in Primary

TwoHeadsBrewing said:

Grain
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.63 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.33 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.04 %

Hops
0.50 oz Centennial [10.00 %] (60 min) Hops 16.0 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.7 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 3.5 IBBU

Yeast
Nottingham for malty character, or Wyeast 1056 for lighter malt flavor

Est Original Gravity: 1.056 SG - Style: 1.045-1.060 SG
Est Final Gravity: 1.013 SG - Style: 1.010-1.016 SG
Estimated Alcohol by Vol: 5.53 % - Style: 4.30-6.20 %
Bitterness: 27.8 IBU - Style: 20.0-40.0 IBU
Est Color: 19.2 SRM (Dark Brown) - Style: 18.0-35.0 SRM


As for the mashing schedule:
Mash-in at 152F and hold for 60 minutes using 4.1 gallons (1.33 qts/lb.)
Note: Mash at 154F for a sweeter, caramel and toffee flavor
Mash-out at 175F and hold for 10 minutes
Vorlauf and Drain
Batch sparge with 4.1 gallons @ 170F
With grain absorbtion, this yields 7 gallons in the boil kettle
1 gallon of boil-off and trub yields 6 gallons in the Primary

Fermentation
14 days @ 68F in Primary
7 days @ 65F in Primary

Click to expand...

I just created an account (after over a year of just pursuing and bumming recipes) to tell you I think this looks GREAT, and I will be brewing it tomorrow. I will keep you posted as to how it turns out.