Iron Horse: Brown Ale clone

Iron Horse Brown Ale clone
Iron Horse Brewery, WA

(5 gallons/ 19 L, extract with grains)
OG = 1.070  FG = 1.022
IBU = 27  SRM = 20 ABV = 6.3%

Ingredients
6.6 lbs. (3 kg) Briess golden liquid malt extract
1.8 lbs. (0.8 kg) light dried malt extract
1.5 lbs. (0.68 kg) crystal malt (80 ºL)
3 oz. (91 g) chocolate malt
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrient (15 min.)
8 AAU Northern Brewer pellet hops (60 min.) (1.0 oz./ 28g of 8% alpha acids)
1.25 AAU Willamette pellet hops (0.25 oz./ 7g of 5.0% alpha acids)
White Labs WLP 023 (Burton Ale) or Wyeast 1099 (Whitbread Ale) yeast
3⁄4 cup (150 g) of corn sugar (for priming)

Step by Step
Steep the crushed grain in two gallons (7.6 L) of water at 158 ºF (70 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water. Add the liquid and dry malt extracts and bring to a boil. While boiling, add the hops as per the hopping schedule. Add yeast nutrient and Irish moss after 45 minutes. Add the wort to two gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to five gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for one week and then bottle or keg. Allow to carbonate and condition for two additional weeks and enjoy your Iron Horse Brown Ale.

All-grain option: This is a single step infusion mash. Replace the malt syrup and dry extract with 13.5 pounds (6.1 kg) 2-row pale malt grain and reduce the crystal malt to 1.2 pounds (54 kg). Chocolate malt remains the same. Mix the crushed grain with 3.5 gallons (13 L) of 174 °F (79 °C) water to stabilize at 158 ºF (70 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately six gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to .75 oz. (21 g) to allow for the higher utilization factor of a full wort boil. The remainder is the same as the extract with grain recipe.