A delicious brown ale using Cherrywood smoked malt. I really enjoy this beer, some smokiness but not overwhelming. I generally use a fairly low alpha hop in this, Glacier, Delta, and keep IBU's around 30.
Recipe for one of my all-time favorites, based on details given by the man himself, Pete Slosberg… Pete said the original was 70% American 2-row, 29% Caramel Malt, 1% Chocolate Malt, Brewer's Gold hops, 29 IBU, 13 Plato (1.052). For now I am splitting the difference between that and some of the more reliable "original clones" from the 1990's, mainly because I don't know if Slosberg used actual Caramel Malt or Crystal Malt, nor the malt's country of origin. 29% US Crystal 60 makes me nervous. ...
Recipe for one of my all-time favorites, based on details given by the man himself, Pete Slosberg - 70% American 2-row, 29% Caramel Malt, 1% Chocolate Malt, Brewer's Gold hops, 29 IBU, 13 plato (1.052). I was in love with this hop-forward beer until the brand was sold and the new owners began dumbing down the recipe, at which point I moved onto other, but not necessarily "better" things.
double batch brew recipe for splitting wort in half. Separate crystal and other specialty malts which will be steeped in 2 quarts of water separately (steep grains at 150 for 30 minutes, rinse with 170 sparge water, bring to a boil, cool wort and add to one fermenter). Boil remaining ingredients as usual. When done, split wort into two fermenters. Will get one blonde ale and one brown ale. Can use different yeasts (i.e., kolsch yeast in the blonde and US05 or Nottingham in brown ale).