Pelican Doryman Dark

There is a brewery in Pacific City Oregon called Pelican Brewery. They brew very clean examples of several styles while using only WY1056 (They do brew a few Belgian styles with the Wyeast Farmhouse) One of their beers that wins several awards is their Doryman's Dark. It is an American Brown ale that clocks in at the high end of the color range for an Am Dark. I recently formulated this clone and it was awesome. It will be one of my house beers going forward.

2008-10-12 Doryman's Dark

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.057 Plato: 14.1
Anticipated SRM: 30.4
Anticipated IBU: 45.0
Brewhouse Efficiency: 74 %
Wort Boil Time: 90 Minutes

Actual OG: 1.058 Plato: 14.3
Actual FG: 1.013 Plato: 3.3

Alc by Weight: 4.66 by Volume: 5.97 From Measured Gravities.
ADF: 76.8 RDF 64.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 85 %
Anticipated Points From Mash: 57.38
Actual Points From Mash: 65.64

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 9.50 lbs. Pale Malt(2-row) France 1.036 2
10.4 1.25 lbs. Briess Extra Special America 1.035 130
6.3 0.75 lbs. Chocolate Malt America 1.029 350
4.2 0.50 lbs. Wheat Malt Canada 1.038 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Magnum Pellet 14.00 30.6 60 min.
1.00 oz. Mt. Hood Pellet 3.40 7.5 20 min.
1.00 oz. Cascade Whole 5.75 6.9 10 min.


Yeast
-----
WYeast 1056 Amercan Ale/Chico

Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct
Saccharification Rest Temp: 153 Time: 60

Dorymann's is the reason I make trips to Pelican. Darryl won't say much about the recipe, so I'll have to try yours.

I love Pelican, I just may have to give this a try.

Thanks for the recipe. Doryman's is the best Am. Brown I have ever had.

Are there any pictures or tasting info on this?

Any thoughts on how this would be with Wyeast 1272 or how about Nottingham?

I've been doing partials so here is my run at a partial mash version of this. Please let me know if you see things that need changing.

3 lbs Light Dry Extract (8.0 SRM) Dry Extract 34.3 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 45.7 %
1.5 lbs Caramel/Crystal Malt -120L (120.0
SRM) Grain 11.4 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 5.7 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 2.9 %
0.50 oz Magnum [14.00%] (60 min) Hops 20.6 IBU
1.00 oz Mt. Hood [6.00%] (20 min) Hops 10.7 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 5.9 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale