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Give this a try. (If you don't have pale chocolate, use 1/2 the amount in standard chocolate malt. You can also vary the crystal 25 with something in that range, 10 to 20 is fine.): Northern Brown A ProMash Recipe Report BJCP Style and Style Guidelines 10-B Brown Ale, Northern Brown Min OG: 1.040 Max OG: 1.050 Min IBU: 15 Max IBU: 30 Min Clr: 12 Max Clr: 30 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 10.75 Anticipated OG: 1.046 Plato: 11.52 Anticipated SRM: 14.1 Anticipated IBU: 24.2 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 15.00 Percent Per Hour Pre-Boil Wort Size: 7.74 Gal Pre-Boil Gravity: 1.036 SG 9.00 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Rager Additional Utilization Used For Plug Hops: 2 % Additional Utilization Used For Pellet Hops: 10 % Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 74.4 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3 7.0 0.75 lbs. Crystal 40L America 1.034 40 4.7 0.50 lbs. Crystal 25L Britan 1.035 25 4.7 0.50 lbs. Victory Malt America 1.034 25 2.3 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200 7.0 0.75 lbs. Special Roast Malt America 1.033 40 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.00 oz. Goldings - E.K. Pellet 5.90 24.2 60 min. White Labs WLP002 English Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 10.75 Water Qts: 16.90 - Before Additional Infusions Water Gal: 4.22 - Before Additional Infusions Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions Saccharification Rest Temp : 154 Time: 60 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 60 Total Mash Volume Gal: 5.09 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.