Nutty Professor Ale - British Brown Ale - 2008 National Homebrew Competition Winner

Ingredients

For 4.8 Gallons (18.17 L)

    7.5 lb (3.4 kg) Maris Otter pale malt
    0.75 lb (340 g) 40° L crystal malt
    0.5 lb (227 g) roasted two-row malt
    0.16 lb (72 g) 60° L crystal malt
    0.13 lb (59 g) Special B malt
    0.13 lb (59 g) chocolate malt
    0.5 oz (14 g) Northern Brewer whole hops, 8% a.a., (60 min.)
    0.25 oz (7 g) Goldings whole hops, 5.2% a.a., (30 min.)
    0.25 oz (7 g) Goldings whole hops, 5.2% a.a., (15 min.)
    0.25 oz (7 g) Goldings whole hops, 5.2% a.a., (1 min.)
    Wyeast No. 1098 British ale yeast (1.75 pint starter)
    4.0 oz (113 g) dextrose to prime
    1.5 tsp (7.4 mL) gypsum
    0.33 tsp (1.6 mL) Epsom salts
    1.0 tsp (4.9 mL) Irish Moss
 

Specifications

    Original Gravity: 1.047
    Final Gravity: 1.016
    ABV: 4.07%
 

Directions

    Mash grain at 154° F (67° C) for 90 minutes.
    Primary fermentation for 9 days at 68° F (20° C) in glass.