I am planning on brewing a Northern English Brown this weekend. I will be doing a full-boil with a partial mash. I will be using about a 1L starter. Could I please get a few comments/suggestions on it? I am trying to make a nice nutty brown that remains fairly true to style. I was mostly curious about opinions on my hops and the use of the toasted malt/crystal malt. My recipe is as follows:
3.3 lbs Amber malt syrup (Muntons)-15 min. late addition
1 lb Amber DME (Muntons)
1.5 lbs Marris Otter
.5 lbs Toasted Maris Otter
.5 lbs Dark Crystal (Simpson's)
.25 lbs Chocolate (Simpson's)
1 oz. E.K. Goldings (60 min)
.5 oz. Fuggles (10 min)
1 tsp Irish Moss (15 mins)
1 tsp yeast nutrient (10 mins)
Wyeast London Ale Yeast (1028 I believe)
3.3 lbs Amber malt syrup (Muntons)-15 min. late addition
1 lb Amber DME (Muntons)
1.5 lbs Marris Otter
.5 lbs Toasted Maris Otter
.5 lbs Dark Crystal (Simpson's)
.25 lbs Chocolate (Simpson's)
1 oz. E.K. Goldings (60 min)
.5 oz. Fuggles (10 min)
1 tsp Irish Moss (15 mins)
1 tsp yeast nutrient (10 mins)
Wyeast London Ale Yeast (1028 I believe)