Cigar City Maduro Brown Clone Recipe

Chino's Maduro Brown Clone

Specs
Batch size/brew length: 5 gal
ABV 5.5%
IBU (calculated) 26
OE 14.0°P
SRM 25
AE 3.8°P

Grist
63% Maris Otter (maltster unknown, and I use Warminster Floor Malted MO)
13% Crisp Dark Crystal 77L (sub: Briess Caramel/Crystal 60L)
8.5% Brewers Flaked Oats or Rolled Oats 1L
7% Briess Victory Malt 28L
5.5% Crisp Brown Malt 65L
3% Baird’s Chocolate Malt (450-500L) (sub: Briess Dark Chocolate Malt 430L -- this is no longer made from a 6-row malt, so no need to watch the mill gap anymore)

Mash
Single infusion mash 152°F at 3L/kg, sparge using method of choice

Boil
60 minute boil
East Kent Goldings at 60 min to achieve target IBU of 25, considering extraction from the 10 min addition (below). Substitutes: any similar, lower-alpha hop.
1 oz Fuggles at 10 min

Ferment
Wyeast 1275 - substitutes: Wyeast 1099, any other restrained British ale strain, or perhaps even Wyeast 1272 (American Ale II).
Ferment at 66-68°F
Wyeast 1275 will need cold crashing or finings to drop clear on a quick production

Package
I like this carbonated to 2.2 volumes