Pistachio Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.011
IBU = 46  SRM = 6  ABV = 5.3%

Ingredients
5.0 lbs. (2.3 kg) 2-row pale malt
4.25 lbs. (1.9 kg) British pale ale malt
1.0 lb. (0.45 kg) flaked oats
0.5 lbs. (0.23 kg) crystal malt (10 °L)
0.25 lbs. (0.11 kg) crystal malt (40 °L)
10 AAU Palisades hops (60 min.) (1.0 oz./28 g of 10% alpha acids)
5 AAU Palisades hops (15 min.) (0.5 oz./14 g of 10% alpha acids)
5 AAU Palisades hops (5 min.) (0.5 oz./14 g of 10% alpha acids)
1 tsp. Irish moss (15 min.)
24 oz. (680 g) roasted pistachios
Danstar Nottingham Ale yeast

Step by Step
Mash at 153 °F (67 °C) for 60 minutes. Boil wort for 60 minutes, adding hops at times indicated. Ferment at 68 °F (20 C). Roast pistachios with propane torch. Steep in 3 cups boiled water. Freeze liquid and scrape off any fats that rise to top. Thaw and add mixture to secondary.

Extract with grains option: 
Reduce amount of 2-row pale malt to 1.5 lbs. (0.68 kg). Add 1.0 lb. (0.45 kg) light dried malt extract and 3.5 lbs. (1.6 kg) light liquid malt extract.

Steep oats and crushed grains at 153 °F (67 °C) for 60 minutes. Add dried malt extract and water to make 3 gallons (11 L). Boil wort for 60 minutes, adding hops at times indicated and liquid malt extract in the final 15 minutes of the boil. Cool wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 68 °F (20 °C). Roast pistachios. Steep in 3 cups boiled water. Freeze liquid and scrape off any fats that rise to top. Thaw and add mixture to secondary.