Leroy Brown

An American Brown Ale incorporating a lot of left over grains and hops, fermented with two different yeasts.

Grist:
12lb 2 row
1lb white wheat
1lb crystal 40L
8oz chocolate malt
8oz flaked barley

Hops:
2 oz northern brewer 60 min
1 oz northern brewer 30 min
1.5oz cascade 10 min
1.5oz cascade 1 min

1-2 oz centennial dry hop (I'll evaluate it after I taste it and see how much of this potpourri flavor profile I need to have covered up.

Other:
3 oz belgian candi syrup left over from other brews 10 min

Yeast:
Wyeast PACMAN
Wyeast 1028 London Ale

Target OG 1.070
Actual OG 1.068

MASH IN 5.75 gallons 168 degree water, target 154, actual 153.8 degrees at 9:19pm, 152.4 9:55pm
MASH OUT 3.40 gallons 170 degree water
Pre boil volume 6.65 gallons
Post boil volume 5.50 gallons, but left some back in the fermenter due to the copious amounts of hop trub.

Update:
I racked this to a secondary and dry hopped with 1oz centennial on 04.27.12. Crash cooled it on 5/6 to 40 degrees and i am bottling it today at 45 degrees. Tastes pretty amazing right now, I'm really interested to see how these two yeasts played with one another.