Scott’s Nutty Brown Ale - Spice, Herb, or Vegetable Beer - 2013 National Homebrew Competition Winner

Ingredients

For 23 Gallons (87 L)

    30.0 lb (13.61 kg) British pale malt
    2.25 lb (1.02 kg) Special Roast malt
    1.75 lb (0.79 kg) pale chocolate malt
    1.5 lb (0.68 kg) 50˚ L crystal malt
    1.5 lb (0.68 kg) Victory malt
    Hazelnut extract (at bottling)
    5.8 oz (164 g) East Kent Goldings, 5% a.a. (60 min)
    2.3 oz (65 g) East Kent Goldings pellets, 5% a.a. (5 min)
    White Labs WLP013 London Ale (3 L starter)
 

Specifications

    Original Gravity: 1.052
    Final Gravity: 1.01
    ABV: 5.60%
    IBU: 24.2
    SRM: 13
 

Directions

    Mash at 152° F (67° C) for 90 minutes. Mash out at 168° F (76° C) for 15 minutes. Add hazelnut extract at bottling, about 6 drops per 12 ounces.
    Primary fermentation for 7 days at 65° F (18° C).
    Force carbonated to 2.2 vol.