Dutch Brown Ale

First attempt to clone "Tilburg's Dutch Brown Ale" in an extract recipe. I'm thinking the munich Dunkel will come closest in color and body/taste, just different yeast.

Brewer:	Art Shipley		Email:	wshipley@aaahawk.com
Beer:	Dutch Brown Ale		Style:	Munich Dunkel
Type:	Extract w/grain		Size:	2.5 gallons
Color:	82 HCU (~31 SRM)		Bitterness:	14 IBU
OG:	1.061		FG:	1.014
Alcohol:	6.0% v/v (4.7% w/w)
Water:	none
Grain:	4 oz. Belgian CaraMunich 10 oz. Belgian Special B 5 oz. Gambrinus Honey malt
Steep:	Steep grains from cold water to just starting have wisps of steam
Boil:	60 minutes	SG 1.043	3.5 gallons
	2.5 lb. Amber malt extract (Laaglander) 1 lb. Light dry malt extract (Laaglander)
	Irish moss at 30 min
Hops:	.3 oz. Perle (6.5% AA, 60 min.)
Yeast:	Wyeast #1338 European Ale Yeast
Log:	5-8 days in primary at 65°F 2 weeks in secondary at 65°F
Carbonation:	2.6 volumes	Keg: 10.7 psi @ 35°F
Tasting:	Will edit this space after I make it :)

Recipe posted 02/23/06.