I didn't want it to be just another Brown Ale, but I also didn't want to throw a recipe together without thinking it through. I actually spent way more time developing this beer in my head and on paper than I normally do. Over the past year I've mostly focused on brewing hoppier styles so adventuring into the Brown Ale territory seemed a bit foreign. This isn't to say I haven't made the style before (just last weekend I brewed up my English Mild) but this is a new beer and I want it to really stand out.
After much internal debate, I went ahead with using Vienna as the base malt. There's a healthy dose of Oats and Pale Chocolate malt in addition to Roasted Barley and Crystal malt. It is bittered to 30 IBUs at 60 minutes, then there's a Crystal hop addition at 10 minutes (for some spiciness). At flameout, I steeped 3 oz of coarsely ground medium-roast coffee from One Village for 2 minutes at 195 degrees while whirlpooling. The contribution from the coffee should be subtly in the background, but it's there if you're looking for it. It is being fermented with WLP002 (English Ale) that offers some great nutty/malty flavors in the mid-60's that should compliment the Pale Chocolate malt well.