My first original recipe - worked in the garage all day, didn't get to brewing until after dark, hence the name. I'm debating adding a 1/2 tsp of cinnamon and perhaps a crushed clove or two. I'm trying for an English Brown style (10C). Here's the recipe...let me know if you think the spices will add to it:
4 lbs Amber DME
1/2 lb Chocolate Malt
2 oz Black Patent
1/2 lb Crystal Malt (10L) (Leftover...threw it in)
A few oz Wheat - (mixed in with the leftover crystal at about 10%)
1 oz Challenger Hops (60 mins)
1 oz Kent Goldings (flameout - 10 mins)
1/2 tsp Irish Moss (15 mins)
2 lbs Pure Honey (using some Desert Blossom and Orange Blossom I picked up locally)
WLP002 English Ale Yeast (White Labs - 3 cup starter, nice and active)
Steeped grains for 40 mins in 2 gallons of water at 155 degrees
Sparged with 3 gallons at 170 degrees
Topped off to 6 gallons
60 minute boil
Any and all opinions appreciated!
Measured OG: 1.053
Measured FG: 1.010
EDIT: This is more of a porter. Turned out quite nice!
4 lbs Amber DME
1/2 lb Chocolate Malt
2 oz Black Patent
1/2 lb Crystal Malt (10L) (Leftover...threw it in)
A few oz Wheat - (mixed in with the leftover crystal at about 10%)
1 oz Challenger Hops (60 mins)
1 oz Kent Goldings (flameout - 10 mins)
1/2 tsp Irish Moss (15 mins)
2 lbs Pure Honey (using some Desert Blossom and Orange Blossom I picked up locally)
WLP002 English Ale Yeast (White Labs - 3 cup starter, nice and active)
Steeped grains for 40 mins in 2 gallons of water at 155 degrees
Sparged with 3 gallons at 170 degrees
Topped off to 6 gallons
60 minute boil
Any and all opinions appreciated!
Measured OG: 1.053
Measured FG: 1.010
EDIT: This is more of a porter. Turned out quite nice!