Rhoobarb's Silky Brown Ale

[Rhoobarb]

I first brewed this four years ago and have made various tweaks along the way until I got it the way I wanted. I tried to replicate Flossmoor Station's Pullman Brown Ale. I even questioned their former brewmaster, Matt Van Wyk, about it the night before I first brewed it. The only difference is, they use Wyeast 1318. I've used both and like WLP007 better. That said, I had a buddy's Brown that used Safale S-04 and loved the flavor profile. I have some S-04 on hand to use the next time I brew this. This isn't an exact clone, but it's as close as I can get and it's damn good!

Rhoobarb's Silky Brown Ale
Brewer: Mark Pannell
Recipe Type: All Grain
Yeast Starter: 1500ml
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.014
IBU: 35.1
Boiling Time (Minutes): 60
Color: 27.5

8.50 lbs. Pale Malt(2-row) American
1.25 lbs. Crystal 60L American
12 oz. Flaked Oats**
10 oz. Black Strap Molasses*
8 oz. CaraPils Dextrine Malt Belgium
6 oz. Chocolate Malt Great Britain
2 oz. Roasted Barley Great Britain
1.00 oz. Fuggle Whole 4.00%AAU (60 min.)
1.00 oz. Northern Brewer Whole 7.00%AAU (30 min.)
0.50 oz. Fuggle Whole 4.00%AAU (30 min.)
0.50 oz. Willamette Whole 4.00%AAU (10 min.)
0.50 oz. Willamette Whole 4.00 %AAU (0 min.)
1.00 Tsp Irish Moss Fining 15 Min.(boil)
White Labs Yeast: WLP007 Dry English Ale

*Note: add last 15 mins. of boil
**Note: Roast flaked oats @ 300oF for 30 mins. at least 24 hours prior to brewing.

Single Step Mash 90 min. @157oF

Primary Fermentation: 7 days @ 68oF
Secondary Fermentation: 14 days @ 68oF