I think I found my next brew!
I will follow it spot on except for the brown sugar. I've got some Belgian Candi Syrup left over that might be interesting in this recipe. I'm also bumping it up to 5 1/2 gallons.
Edit:
Here's my preliminary recipe. This is a low OG for me so hope I can stay the course and not up the 2 row.
Pub ale
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.044 Plato: 10.85
Anticipated SRM: 11.1
Anticipated IBU: 27.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 5.00 lbs. American 2-row America 1.037 2
17.1 1.50 lbs. Toasted Malt(2-row) America 1.033 30
6.4 0.56 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
6.4 0.56 lbs. Cara-Pils Dextrine Malt 1.033 2
6.4 0.56 lbs. Flaked Oats America 1.033 2
6.4 0.56 lbs. Flaked Soft White Wheat America 1.034 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Goldings - E.K. Whole 5.00 25.4 60 min.
0.50 oz. Goldings - E.K. Whole 5.00 1.7 5 min.
Yeast
WYeast 1098 British Ale
Mash Schedule
Mash Type: Single Step
Grain Lbs: 8.19
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.22 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 0
Mash-out Rest Temp : 168 Time: 0
Sparge Temp : 168 Time: 0
Total Mash Volume Gal: 3.16 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.