I am brewing a nice, run of the mill bitter too pretty much use the cake on this:
I am calling it brown bastard:
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.67 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1.67 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 1.67 %
0.25 lb Chocolate Malt (412.0 SRM) Grain 1.67 %
0.25 lb Dark Crystal (75.0 SRM) Grain 1.67 %
0.25 lb Extra Dark Crystal (160.0 SRM) Grain 1.67 %
0.25 lb Medium Crystal (55.0 SRM) Grain 1.67 %
0.25 lb Pale Chocolate Malt (200.0 SRM) Grain 1.67 %
0.25 lb Victory Malt (25.0 SRM) Grain 1.67 %
1.00 oz Magnum [10.00 %] (60 min) Hops 26.7 IBU
1.00 oz Cascade [4.80 %] (15 min) Hops 6.4 IBU
1.00 oz Williamette [4.80 %] (5 min) Hops 2.6 IBU
Est Original Gravity: 1.068 SG
Est Final Gravity: 1.017 SG
Est Color: 20.5 SRM
Bells Yeast, primary for four weeks, age in keg for another two weeks cold, carb and serve.
I have had great success with a very similar, and seemingly complex malt bill for an india brown ale, I modified the bill slightly and came up with this. There is just a flavor that the english crystal and two types of chocolate malt give a beer that is very delicious and distinct......... I am hoping that the C10, Caramunich and Victory combo ads distinct "buttered toast/bread" component to the beer.
Let me know what you think......