Carolina Nut Brown Ale clone recipe
The Carolina Brewing Co., North Carolina

(5 gallons/19 L, partial mash)
OG = 1.049 FG = 1.012
IBU = 25  SRM = 19  ABV = 4.9%

Ingredients

1 lb. (0.45 kg) 2-row pale malt
1.75 lbs. (0.79 kg) Briess Victory® malt
6 oz. (170 g) crystal malt (120 ºL)
4 oz. (113 g) Briess special roast malt (40 °L)
4 oz. (113 g) chocolate malt
1.0 lbs. (0.45 kg) Muntons light dried malt extract
3.3 lbs. (1.5 kg) Muntons light liquid malt extract (15 min.)
6 AAU Northern Brewer hops (60 min.) (0.66 oz./19 g of 9% alpha acid)
6.7 AAU Yakima Goldings hops (3 min.) (1.5 oz./43 g of 4.5% alpha acid)
1 tsp. Irish moss (15 mins)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
0.75 cup of corn sugar (for priming)

Step by Step

Place crushed pale malt, Victory® and special roast malts in a nylon steeping bag and steep in 5 qts. (4.8 L) of water at 155 ºF (68 °C) for 45 minutes.  Place the crystal and chocolate malts in a second bag and submerge in the pot. Steep for 5 minutes. Rinse grains with 5 qts. (4.8 L) of water at 170 °F (77 °C).

Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add Northern Brewer hops and boil 60 mins. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. Add Yakima Golding hops for last 3 minutes of boil.

Cool wort by submerging brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Bottle, age for 2–3 weeks and enjoy!

All-grain option: Replace malt extract with an additional 6.8 lbs. (3.1 kg) of 2-row pale malt. Mash grains at 155 ºF (70 ºC) for 60 minutes. Boil for 90 minutes.