First, Thank you for all of your inputs. As it turns out I have some more time than I originally thought. It looks like brewing this will be about 2 weeks out. BUT, I have made some changes (see below). I left the Honey malt in for two reasons: I have not used it before, and sweet really turns on my taste buds. So I want this beer to be sweet but balanced with the malts and hopefully the nuttiness.
So my justification for each grain is:
MO: base
Crystal 80: nuttiness, caramel, sweetness
BlackPrinz: color
Pale Choc.: nuttiness
Honey Malt: sweetness, nuttiness
Nuthouse Brown
Southern English Brown Ale
Type: All Grain Date: 2/24/2013
Batch Size (fermenter): 5.50 gal Brewer: Steve Harrison
Boil Size: 7.50 gal Asst Brewer:
Boil Time: 60 min Equipment: A My 5 gallon
End of Boil Volume 6.50 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 85.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Ingredients
Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 72.7 %
12.0 oz BlackPrinz Malt (500.0 SRM) Grain 2 9.1 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 9.1 %
8.0 oz Pale Chocolate Malt (200.0 SRM) Grain 4 6.1 %
4.0 oz Honey Malt (25.0 SRM) Grain 5 3.0 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 21.3 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 7 -