Sweet Brown Ale

This is my first brown ale. I've brewed a few batches and I've found a lot of my friends are hop wimps. I made this beer for them.

Brewer:	Brian Stilson		Email:	-
Beer:	Sweet Brown Ale		Style:	American Brown
Type:	Partial mash		Size:	5 gallons
Color:	96 HCU (~34 SRM)		Bitterness:	20 IBU
OG:	1.062		FG:	1.010
Alcohol:	6.7% v/v (5.3% w/w)
Grain:	1.03 lb. German CaraMunich 1.03 lb. British crystal 60L 1.03 lb. Belgian chocolate
Mash:	80% efficiency
	Heated 2.5 gallons of tap water to 160F in my main brewing pot. After reaching that temperature, I turned off the heat and added the grains. After mashing for 1.5 hours, I placed a colander over my old plastic fermenter and poured the wort + grains over it. I then sparged with 1.25 gallons of 170F water. I combined the resulting wort with an additional 1.25 gallons of tap water back into the brew pot and heated up for boil.
Boil:	60 minutes	SG 1.077	4 gallons
	6.21 lb. Light malt extract
	Brought wort up to a boil and added 1 oz Willamette pellet Hops. After 45 minutes, I added 1 oz Fuggle pellet hops.
Hops:	1.02 oz. Willamette (4.5% AA, 60 min.) 1.02 oz. Fuggles (4.5% AA, 15 min.)
Yeast:	Used White Labs #WLP013 London Ale Yeast from a liquid vial. Prepared a diluted malt extract solution, poured into 12oz bottle, poured yeast in, plugged and airlocked. I let the yeast propagate for 24 hours.
Log:	2007-03-18: Prepared yeast starter 2007-03-19: Brewing day, racked into 6.5gal glass carboy, S.G. 1.062 2007-03-20: Approx 16 hours after pitching yeast, a 3in Krausen layer has formed, airlock bubbling frequently (3 per second) 2007-03-21: Krausen has retreated to 1.5in thick. Airlock still bubbling at 3 per second 2007-03-22: Krausen completely retreated. Thin layer of small bubbles remains on beer surface. Airlock bubbling slowed to 1 per minute 2007-03-23: Rack into secondary 5gal glass carboy. Will leave in secondary for 2 weeks.
Carbonation:	Will use 5oz Corn Sugar and bottle condition.
Tasting:	Still waiting.

Recipe posted 03/23/07.