Brown Ale American Brown Ale All Grain 5.2 gallons 1.0584 OG 1.0141 FG 6.0% ABV 26 SRM 36 IBU Modified Tinseth (per Brewcipher) 74% mash efficiency, 154* mash temp 8.5# Briess 2-two .75# US Chocolate 350 SRM .5# Special Roast .5# Caramunich III 56 SRM .25# Honey Malt .125# Turbinado Sugar 2 ml Hopshot @ 60 ~20 IBU 1 oz Simcoe @ 5 8.5 IBU 1 oz Simcoe @ FO 5.7 IBU 1 oz Hersbrucker @ FO .8 IBU US05 yeast, rehydrated Water PPM: Ca 55, Mg 0, Na 14, Cl 56, SO4 40, HCO3 58 (2g CaCl2, 2g CaSO4, 1g NaCl, 1g Ca(OH)2 added to distilled water, mostly as kettle additions to target a mash pH of 5.44) 70 minute boil, skim break material before 60 min hopshot addition Batch sparge @ 1.42 at qt/lb mash thickness in 5gal igloo cooler The flavor is pretty heavy on dark chocolate for a brown. Some roasty nuttiness comes through from the special roast, although the honey malt is pretty well masked to me. I believe I have this around 2.1 vols CO2 and I'm liking it there. Next time I brew this I'm going to move to 10 oz each Chocolate and Caramunich III as 12 oz of Chocolate was a little heavy handed, although definitely not unpleasant. I'll probably also lower the mash temp a touch and/or add a bit more sugar. 1.014 FG is a smidge higher than I wanted to go for this. This picture was taken in bright sunlight - it's actually pretty dark for a brown. It had only been in the keg for 10 or 11 days and hadn't quite fully carbed and cleared at this point either. I'll add another picture next time I pour myself a glass. Cheers!