Northern English Brown
David Curtis, June 2008

O.G.: 1.050
F.G.: 1.014
IBUs: around 25
SRM: around 15

Percentage of extract:

80.75% Maris Otter
5% Briess Victory Malt
5% Crystal 60L
8% Briess Special Roast
1.25% British Chocolate Malt

22.5 IBUs of Kent Goldings at 60 min.
2.6 IBUs of Kent Goldings at 5 min.

White Labs WLP022 Essex Ale Yeast

Mash at 150 degrees for an hour.
Ferment around 67 to 68 degrees.

Notes: The yeast I used is a Platinum Strain from White Labs, so it's only available 2 months of the year. However, I think it played a huge part in the woody, almost musty, flavors in this beer.