TableRock Nut Brown Ale clone

5 gallon/19 liter, extract with grains; OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume

Ingredients:

• 6 lbs. (2.7 kg) Briess light extract syrup
• 1 lb. (0.45 kg) dextrin malt
• 0.5 lb. (0.23 kg) Carastan malt
• 6 oz. (168 g) brown malt
• 4 oz. (112 g) crystal malt (120 °L)
• 2 oz. (56 g) black patent malt
• 2 oz. (56 g) chocolate malt
• 5.8 AAU Willamette hops (bittering hop) (1.0 oz. (28 g) of 5.8% alpha acid)
• 1 tsp. Irish moss
• White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
• 0.75 cup of corn sugar (for priming)

Step by Step:

Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.

When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:

Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.