Blonde Monkey's Brown Brother

A nice brown beer despite the mistakes I made while brewing sick (bad idea). If you make this brew, trim down the brew time and increase sparge water temps.

Brewer:	Randy Champagne		Email:	randyc@accuserve.net
Beer:	Blonde Monkey's Brown Brother		Style:	American Brown
Type:	All grain		Size:	4.25 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	62 IBU
OG:	1.053		FG:	1.008
Alcohol:	5.8% v/v (4.5% w/w)
Water:	1 pkg Burton's Water Salts
Grain:	8 lb. 8 oz. American 6-Row 1.6L 8 oz. Chocolate Malt 340-453L 1 lb. Cara Foam Crystal Light 1.3-2.3L
Mash:	65% efficiency
	Struck 3.5 gallons of 170° water with grist in sanitized 10 gallon cooler. Stirred mash and maintained roughly 150° temparature for 90 minutes: To maintain the temperature, I added another gallon of 170° water in stages durig the mash. Lautered then sparged with 4 gallons of 180° water for 30 minutes
Boil:	105 minutes	SG 1.037	6 gallons
	Planned hops for 60 minute boil. Boiled 60 minutes but gravity too low. Let sit with lid on overnight then boiled another 45 minutes. Added 1/4 tsp Irish Moss. Cooled wort rapidly in full tub of cold water (~30 minutes).
Hops:	.5 oz. Centennial Pellets (9.1% AA, 105 min.) .5 oz. Cascade Plugs (5.8% AA, 75 min.) .5 oz. Cascade Plugs (5.8% AA, 60 min.) .5 oz. Cascade Plugs (5.8% AA, 45 min.)
Yeast:	Wy'East #1272 - America Ale II
Log:	Brewed on July 7, 2000 Fermented in primary glass carboy at 68° for 1 week. Racked to glass secondary at ~70° for 2 weeks.
Carbonation:	2.5 volumes	Keg: 17.6 psi @ 50°F
	Agitate Cornelius keg for 15 minutes with pressure on to carbonate quicker. Let sit for 24 hours prior to drafting.
Tasting:	Not nearly as bitter as the over-boil would suggest. My wife loves nut brown ale and this is her favorite homebrew to date. It's nutty, sweet and nicely bittered despite my mistakes.

Recipe posted 07/29/00.