Hi, I'm Mark Emiley on behalf of Expert Village. In this segment we are going to go over the recipe that we are going to use for our brew session today.  For all of our recipe I will be using liquid malt extract instead of caramel extract.  If you like to use dry malt extract you can use twenty-five percent less.  I would also be using whole hops instead of pellet hops.  If you like to use pellet hops  you can also reduce the amount of hops by twenty-five percent.  Finally all of our boils would be cooking for sixty minutes.  Before I give you the recipe take a second go grab a piece of paper and a pencil and get ready to write down the ingredient and the amounts that you are going to need.  For our northern English brown we are going to use one of our favorite recipe called little brown seal.  It is going to have some great toffee, some caramel and some dark chocolate melts, and some white chocolate melts.  It will have just some enough hop bitterness to pull it off.  So to do this we are going to use several pounds of liquid malt extract.  For our specialty grains we are going to use a roughly complex bale we are going to use a half pound of victory malt.  We are going to use a quarter pound of crystal.  We are going to use a quarter pound of crystal forty ale and then we are also going to use a half pound of crystal eighty with some nice toffee nuts.  On top of this we are going to add a half pound of pale chocolate malt and also add in one full pound of dark chocolate malt to get a little color in this.  For our hops we are going to start of with .6 ounces of Easten golden and four two percent for sixty minutes.  Also at sixty minutes we are going to add .6 ounces of Williamette at 5.7 percent Alpah acid.  This is going to be whole hops.  With ten minutes left in boil we are going to add the rest of the hops we are going to add four ounces of Williamette and at .7 percent we are also going to add 4.7 percent we are also going to add .4 ounces of this golden with ten minutes left as well.  with fifteen minutes left in the boil we are going to add another half teaspoon of Irish malts to help the protein coagulation.  For yeast, the Fermentis Safale US-05 is a nice English drink which is going to make this most wonderful nice brown beer.  
