Northern English Brown
David Curtis, June 2008
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.