Due to operator error, I can't seem to find the thread about Aztec Brown. It's been on my mind and I can taste it. And with a big fresh cake of 1728 that'll be available in another week I want to make a "Florida-Winter'ish" Brown Ale. I like the idea of adding a little spice as well; maybe 1/2 stick cinnamon & 1/2 a habanero both late in the boil.
So here's my "tortilla'ing" (noodling) at the moment, all subject to tweaking. Welcoming input please.
~ 4 gallons. Estimated OG: 1.072 SG, Color: 24.3 SRM, IBU: 24.8 IBUs, Boil Time: 40 Minutes
8 lbs Pale Malt (2 Row) 63.4 %
2 lbs Barke Munich (10.0 SRM) 15.8 %
1 lbs Grits (1.0 SRM) 7.9 %
6.0 oz Caramel/Crystal 60L 3.0 %
6.0 oz Caramel/Crystal 80L 5 3.0 %
6.0 oz Chocolate Malt (450.0 SRM) 3.0 %
8.0 oz Piloncilo Sugar (10.0 SRM) 4.0 %
0.50 oz Cascade [7.60 %] - Boil 40.0 min Hop 13.8 IBUs
0.50 oz Mandarina Bavaria [10.70 %] - Boil 15.0 min Hop 11.0 IBUs
0.50 oz Cascade [7.60 %] - Steep/Whirlpool
0.50 oz Mandarina Bavaria [10.70 %] - Steep/Whirlpool
Slurry Scottish Ale (Wyeast Labs #1728)
Mash Schedule: BIAB, Medium Body - Total Grain Weight: 12 lbs 10.0 oz