Brown Stoned Again

A basic American Brown Ale. My Goals are to get over 50% of the
gravity from the mash. Additionally I want to go a little easy
on the hops, and emphasize the character of the malts.

Brewer:	Kevin R. Gallagher		Email:	-
URL:	http://krgallagher.com
Beer:	Brown Stoned Again		Style:	American Brown
Type:	Partial mash		Size:	5.5 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	26 IBU
OG:	1.056		FG:	1.015
Alcohol:	5.3% v/v (4.2% w/w)
Water:	1 Tablespoon of Burton Water Salts per 2 gallons of water in the mash and the sparge water.
Grain:	3 lb. American crystal 40L 1 oz. American chocolate 1 oz. American black patent 7 lb. American 2-row
Mash:	75% efficiency
	mash in at 150° for one hour. Sparge with 170° water until gravity aproaches 1.010.
Boil:	45 minutes	SG 1.052	6 gallons
	1 lb. Light malt extract
	Added Malt Extract and water to a volume of 6 gallons and a gravity of 1.055. Added 1 teaspoon yeast nutrients and 1 teaspoon irish moss in the last 10 minutes off the boil.
Hops:	1 oz. Cascade (6% AA, 45 min.) 1 oz. Cascade (6% AA, 15 min.)
Yeast:	Made a 1 pint starter using malt extract and tap water at a gravity of 1.056. Used Wyeast "1335 British Ale yeast ll" at double the suggested pitch rate. The yeast packets were a bit old so I began my starter about 36 hours before I pitched.
Log:	Brewed 4/9/2002. Let cool in a sealed sterile container over night and pitched the following day at 5:00 PM. This was because my yeast was slow to take off and I wanted a good pitch. Will rack to 5 gallon secondary on 4/19/2002. Will bottle when gravity is 1.015 or lower.
Carbonation:	2.0 volumes	Dried Malt Extract: 5.07 oz. for 5 gallons @ 65°F
	Prime with light DME.
Tasting:	I really am enjoying this one. It has a nice malty character with a lot of complex flavors. I think it is a good example of a brown ale. My only complaint is that it could have a little more carbonation.

Recipe posted 06/10/02.