Yeah, maybe I should just wait a few weeks and see - thanks for the advice.
The recipe is Saunder's Nut Brown (from Papazian):
6.6 lbs muntons pale syrup
1.5 lbs 40 L crystal malt
2.5 oz chocolate malt
2.5 oz roasted barley
1.2 oz styrian goldings (pellets, 4.2%, 60 mins boil)
1.2 oz styrian goldings (pellets, 4.2 %, 15 mins)
0.5 oz kent goldings (pellets, 0 mins boil)
0.25 oz Cascade (plugs, 0 mins boil)
The grain was a "tea bag" for 30-40 mins at 150 F.
Like I said, I did a full boil using bottled water. The cascade smelled so good I dropped in a little extra
, but still less than 0.5 oz. I used a liquid yeast, one of the london or british styles from White Labs.
In the primary for 2 weeks, I didn't bother with a secondary (too eager to drink it ...)