Table Rock Nut Brown...
Anyone tried brewing this recipe from BYO 2003?
* 6 lbs. (2.7 kg) Briess light extract syrup
* 1 lb. (0.45 kg) dextrin malt
* 0.5 lb. (0.23 kg) Carastan malt
* 6 oz. (168 g) brown malt
* 4 oz. (112 g) crystal malt (120 °L)
* 2 oz. (56 g) black patent malt
* 2 oz. (56 g) chocolate malt
* 5.8 AAU Willamette hops (bittering hop)
* (1.0 oz. (28 g) of 5.8% alpha acid)
* 1 tsp. Irish moss
* White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
* O.75 cup of corn sugar (for priming)
Step by Step
Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.
When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!
Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.
I plan on doing this over the weekend (all-grain) and I was wondering if anyone has any feedback. I'm adding a couple items to the grain bill and to the hop additions.