That's the name of the recipe I brewed 13 days ago. I kegged it up today with a 12 pack on the side and it tasted wonderful. I'm very pleased since I have recently experienced a minor level of astringent off flavor in my beer. I adjusted the sparge temperature and, based on today's tasting, believe the problem has been resolved. I can't wait until it's been carbonated and cold conditioned.
Tomorrow I'll make an American Brown.
Then we'll talk about the local beer scene here in Memphis.