Nut Brown Ale

5 gallons

6.6 -lbs unhopped Amber Malt Syrup
1 -lb Brumalt Malt
½ -lb Crystal Wheat Malt
2 -oz Crystal Hops (boil 60 minutes)
1 -oz Cascade Hops (boil 5 minutes)
½ -teaspoon Irish Moss (boil 45 minutes)
¾ -cup corn sugar for bottling
Imperial A01 House Yeast

original gravity 1.048
final gravity 1.014
alcohol content 4.25%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup Malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add finishing hops for last 5 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.