Finally went out and got my own brew set up at home. I decided to start with something simple and enjoyed by my roommates so I could get a test run in my kitchen as well as have a valuable excuse for taking up room in the apartment. The christening batch is a Brown Ale.

Brown Derby Ale

5 gallons

Brewed:Feb. 14,  2009

Malt Extract:

Pale:  6 lbs.

Grain Bill:

Biscuit Malt: 4 oz

British Crystal 11: 4 oz

British Crystal 55: 4 oz

British Chocolate Malt: 4 oz

Hopping Schedule:

#1 UK Northdown (10.4%):    0.5 oz 60 min

#2 Fuggles:                 0.5 oz 15 min

Starting Gravity: 1.045

Fermentation Temperature: 65°-75°F

Yeast: White Labs WLP005 British Ale

Steep grains at 150°F for 20-30 mins. to create a “tea”.  Bring 2-3 gallons of water to a boil. Remove from heat and stir in malt extract and grain “tea”. Bring to a boil. When foaming stops add hops per schedule. Chill and add water as need to bring to 5 gallons at 75°F and pitch yeast. Ferment at 65°-75°F for 7-10 days. Bottle condition for 7 days. Enjoy.

Since I only brewed this two days ago, the last few steps are how I am envisioning it. The only substitution was, the recipe called for Challenger(7.5%) @ 60 mins. so I just did ((original%)quantity)/new%=newQuantity and got my 0.5 oz. of UK Northdown. This substitution was based upon the recommendation of the local brewshop owner. Just have to wait and see.