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Old Notes: This is very loosely based on A-to-Z Brown Ale from page 46 of Extreme Brewing by Sam Calagione. I made it a partial mash, used Maris Otter for grain and LME, switched to all English hops and eliminated the Candi sugars. I also added grain to darken the ale. *** Also note *** The Maple Syrup should be unopened, bottle cleaned thoroughly, and added to the Primary after about three days or possibly to the secondary. The likely Yeast choices are: 1. Whitbread - Wyeast 1099 \__ Southern Brown 2. West Yorkshire Ale - Wyeast 1469 / 3. London Ale - Wyeast 1028 - Northern Brown 4. Northwest Ale - Wyeast 1332 - American Brown Specialty grains were supposed to come out to 1.5 lb. I measured the Crystal 60L as two scoops/0.5 lb. Two scoops each of chocolate and oats and what do you know; 2.0 lbs! Hence the new weights. Eliminating the maple syrup drops the OG from 1.068 to 1.065. From this fact I think we can calculate the ABV based on adding the maple syrup during fermentation instead of at the end of the boil if we with to. West Yorkshire Ale yeast was what was available and what we went with. New Notes: Interesting page on Brown Ale Yeasts: https://www.beercraftr.com/beer-yeast-list/brown-ale-yeast/ I’ve played with the recipe a bit to use ingredients on hand, new preferences, and to make it all grain. 2022-01-17: Brewday. water grain ratio at 1.25 originally but that was one thick mash with no water at all. I brought it up to around 1.5 - just to the BrewMometer post. With only 9.5 lbs of grain it might be that I should have used the 7.5 G Boilermaker. With a pH of 5.43 I am not going to adjust pH. I over collected by about a gallon and decided to therefore boil until I was back down to my target initial volume of 7G. Only captured 5G. Oxygenated by shaking for two minutes. OG = 1.060. 2022-01-18: Still not bubling but the temp is up nearly to 70°F so I dropped the room temp 2°F to 66°F. The carboy is on the high shelf. 2022-01-19: Fermenting away, bubbles slow but regular. 3/8" of krausen. Temp about where I want it around 68°F. 2022-01-20: Bubbling stronger and temps up from exothermic fermentation. Temps still in reasonable range so I am not making any changes. 2022-01-21: Temp steady this morning but I want it cooler now and will drop room temp one degree. Bubbling steady and krausen has dropped some. 2022-01-31: Temp in room dropped at some point through accident; messing with the thermostat. Refractometer reads 8.5 Brix for a good gravity of 1.017. We need to go to secondary - and doing just that - racking to secondary. 2022-06-04: Racking to keg #6. Refractometer reads 8.3 => 1.016 for FG - another point drop and acceptable.