Here is my second attempt. This one uses the Kolsch yeast (I have a bunch leftover from last summer's creme ale). Made a 500ml starter with it and it really took off nicely. I still have maybe 300 or 400 ml of yeast left if anyone wants any...
Recipe: Fat Squirrel (2.0)
Style: American Brown Ale
Batch Size (fermenter): 18.93 l
Boil Time: 60 Minutes
OG / FG / ABV / Ratio: 1.052 SG / 1.012 SG / 5.3 % / 0.706
Color / IBU: 16.0 SRM / 37.0 IBUs
Grains: Amt Name Type # %/IBU
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 29.6 %
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 29.6 %
1 lbs Munich II (9.0 SRM) Grain 3 9.9 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 9.9 %
1 lbs Victory Malt (25.0 SRM) Grain 5 9.9 %
12.0 oz Barley, Flaked (1.7 SRM) Grain 6 7.4 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 7 2.5 %
2.0 oz Roasted Barley (300.0 SRM) Grain 8 1.2 %
Boil: Amt Name Type # %/IBU
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 26.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
2.00 oz Saaz [4.00 %] - Boil 10.0 min Hop 11 10.8 IBUs
Ferment: Amt Name Type # %/IBU
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 12 -
Mash Schedule: Single Infusion, 153F One Sparge