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Its lame but i didnt find kombucha

Brown Bear

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Note: 
Made as a brown porter but fits better as brown ale.

Just miss having dark beers. One more for the season going for a bit lighter and dryer finish.

Estimates:
e: 75%
IG 1.054
FG 1.014

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US Open Results:
Fruity and maybe nutty aroma, not enough malt aroma

Flavor mainly lacking roasted and chocolate character. Possibly phenolic plastic taste or slight astringency.

**Reduce fermentation temp to lower esters and increase chocolate/roasted barley. Watch sanitation
Style: 
brown porter [12A]
Ibu: 
31.2
Abv: 
4.8%
Size: 
5.15 gal

Recipe

* 8.5lb Maris Otter
* 2oz Black Patent
* 4oz Chocolate malt
* 8oz Crystal 60L
* 8oz Wheat DME (13oz wheat malt)
* 0.6oz UK Northern Brewer Pellets(10.6%AA)@60min
* 0.5oz Willamette Pellets(5.8%AA)@15min
* 0.5oz Willamette Pellets(5.8%AA)@5min
* 1/2tsp irish moss@15min
* 1/3 beet braggot cake (washed once)

Procedure

Mash:
* 3.5gal water @ 164F => 152F

Sparge:
* 4gal @ 170F

Boil:
* Boil for 90 min following hop schedule
* Final vol 5.15gal
Data Points [ + ]
129
note: 
mash hit 152F

6.5gal collected from sparge@1.0415 (78.75% = 52.37/66.5)

let trub/hops behind in kettle so lower volume than desired. IG a touch low too.
date: 
03/16/2010
SG: 
1.051 @ 60F
141
note: 
racked 1gal onto 1Tsp Counter Culture Magnolia Grill coffee grounds.

so clear kegged the remaining 4gal with 3.75oz dextrose.
date: 
03/27/2010
SG: 
1.014 @ 60F
142
note: 
bottled 1gal coffee porter with 0.8oz priming sugar

there is a hard to pin down aroma that occasionally smells like mold (I did let the grounds float). I don't notice it in the taste but there seems to be a bittersweet almost chocolaty essence which I assume is from the coffee beans. It reminds me of cocoa powder or bakers chocolate.
date: 
03/29/2010
SG: 
1.014 @ 60F
157
note: 
bottled for US Open. Seems to be a grassy taste in the middle-finish. Maybe I'm searching for defects maybe its there...see what the judges say.
date: 
04/26/2010
SG: 
1.014 @ 60F