I've simplified it and it may be the best Brown I've ever had. It's ready so fast you'll freak.
5 gallons. OG 1.057 (82% Eff.) FG 1.016. 28 SRM. 40 IBU.
73% 7 lbs Great Western Pale Ale Malt 3L
10% 1 lb Great Western Crystal 75L
10% 1 lb Weyermann Dark Munich Malt 9L
5% 8 oz Hugh Baird Chocolate Malt 450-500L
1% 2 oz Hugh Baird Pale Chocolate Malt 200-250L
Mashed 155F 1.3 qt/lb mashed out and double batch sparged.
60 minutes .75 Target 11.9% AA
15 minutes 1 oz Vanguard 4.5% AA
0 minutes 1 oz Willamette (post-boil 10 minutes before chilling)
1/2 cup Nottingham slurry from the cake of a previous brew that was racked the same day. Fermented by pitching at 60F and raising the temp 1 degree per day.
I kegged this batch on day six and chilled it to 32F for a day. Then I hooked the gas to the out port and shook it about one hundred times. I left it at 30 psi for a few days. After that I moved the gas to the in port and connected the tap.
The first pull was a winner, the last was even better. It only lasted two weeks in the keg.