Tommyknocker Brewery: Imperial Nut Brown Ale

(5 gallons/19 L, all-grain)
OG = 1.080  FG = 1.019
IBU = 56  SRM = 23   ABV = 8.1%

Ingredients

12 lbs. 13 oz. (5.81 kg) 2-row pale malt
1 lb. 9.5 oz. (0.72 kg) Munich malt
1 lb. 2 oz. (0.51 kg) crystal malt (40 °L)
7.5 oz. (0.21 kg) chocolate malt
10.5 oz. (0.3 kg) maple syrup
15 AAU Willamette hops (60 min.) (3 oz./85 g at 5% alpha acids)
Wyeast 1056 (American Ale) yeast or White Labs WLP001 (California Ale) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains at 154 °F (68 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 2-hour boil.

Boil 2 hours, adding hops with 60 minutes remaining and the maple syrup at knockout. Cool, aerate, and pitch yeast.

Ferment at 72 °F (22 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option: Substitute the 2-row pale malt and the Munich malt in the all-grain recipe with 2.4 lbs. (1.1 kg) Munich dried malt extract and 6.6 lbs. (3 kg) Coopers light liquid malt extract. In your brewpot, heat 5 gallons (19 L) of water to 165 °F (74 °C). Place crushed grain in a steeping bag and steep for 20 minutes. After the 20 minutes, remove the grain bag and add the liquid and dried malt extracts. Stir until completely dissolved then bring the wort up to a boil. Boil for 60 minutes, adding hops at the times indicated.. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.