Thought I'd let you know that I used your recipe as the base for a partial mash version. Turned out to be quite a bit lower gravity, so I imagine that the hops are going to be more prominent. But the wort smells fantastic (just tucked the primary away in the closet last night) and I'm looking forward to seeing if I did "justice" to the recipe sometime in February.
Here's my version (and I'd love comments/feedback):
Recipe Type: Partial Mash
Yeast: Wyeast 1028 London Ale
Batch Size (Gallons): 5
Original Gravity: 1.060
Boiling Time (Minutes): 90
Amount Item Type %
6.6 lbs Northwestern Amber LME
2 lbs Munich Malt
.5 lbs Caramel/Crystal Malt - 60L
.5 lbs Chocolate Malt
.5 lbs Special B Malt
1 oz Nugget [12.2 % AA] (90 min)
1 oz Nugget [12.2 % AA] (60 min)
1.00 oz Amarillo Gold [7.2 % AA] (20 min)
1.00 oz Amarillo Gold [7.2 % AA] (10 min)
I mashed the grain at a target of 150*F for 75 min (4.6 quarts H20)
Sparged with 7qts. H20
After the boil, I was able to cool the wort down to 70* in ten minutes using my proleptic Christmas gift, a new copper immersion wort chiller. So cool! So much better than stirring ice cubes around the bath tub!
This is my first go at a partial mash, so I'm learning quite a bit as I go. If I make this recipe again, I'd probably either add another 3.3 lbs of amber LME or a couple pounds of the pale malt to raise the original gravity up closer to the first recipe. Other than that, I'm quite happy with how this has turned out.