A Brown

This is a test for making a blackberry porter/brown. Want to see what I need to add after I brew this one.

Brewer:	Sea Bass		Email:	-
Beer:	A Brown		Style:	English Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	45 HCU (~20 SRM)		Bitterness:	7 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.2% v/v (4.0% w/w)
Water:	NYC water is the best municipal water in the country. I boil everything I use to get rid of any treatment that the city uses e.g. chlorine, fluoride, etc. Add gypsum
Grain:	6.9 oz. British crystal 50-60L 5.2 oz. Belgian chocolate 5.2 oz. Flaked rye
Steep:	Steep in 1 gal. for 30 minutes.
Boil:	minutes	SG 1.125	2 gallons
	5.23 lb. Light dry malt extract
	WLP 007
Hops:	.5 oz. Hallertauer Mittelfruh (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	WLP 007 Dry English Ale
Log:	We'll see if the o.g. is this high. I doubt it. I will adjust if it is different. E.B.D. 10/15/07 1 week in primary (if it slows by then) 2 weeks in secondary trying to brew this one quickly. looking at a 62f temperature.
Carbonation:	Bottle condition
Tasting:	Well, I was hoping for some colder weather to help me out, but instead, it got hot and humid... fermented way too hot (+/- 70). still tastes halfway decent but not right for the style.

Recipe posted 10/14/07.