Chocolate Hazelnut Brown

My first semi-original recipe. I was trying for a English Brown,
but it came out a little too dark.

Brewer:	Scott Holub		Email:	-
Beer:	Chocolate Hazelnut Brown		Style:	Brown Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	95 HCU (~34 SRM)		Bitterness:	17 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (4.0% w/w)
Water:	Charcoal filtered water
Grain:	1/2 lb. American crystal 180L 1/2 lb. American chocolate 1/4 lb. American black patent
Steep:	~1 gal of water to steep specialty grains. Start with cold water. Set stove on med-low heat for 20 min, then High until just boiling (or should I say just boiling over)
Boil:	60 minutes	SG 1.098	2.5 gallons
	5 1/4 lb. Amber malt extract 1/2 lb. Dark Brown sugar 1 lb. Crushed Roasted Hazelnuts 4 oz. Unsweet Bakers Chocolate
Hops:	1 1/2 oz. Cascade (6% AA, 30 min.) 1/2 oz. Cascade (6% AA, 5 min.)
Yeast:	Rehydrated Muntons Gold dry ale yeast
Log:	Brewed 8/26/2000 Steeped grains, strained out spent grains, added malt extract and brown sugar, Boil 30 min, Add 1 1/2 oz hops (in cheesecloth), boil 25 min add 1/2 oz hops (in cheesecloth), Chocolate, and Hazelnuts. Boil 5 min. Strain out ~1/2 of the Hazelnuts. Cool. Pour into Primary (Plastic Bucket). Pitch Yeast. Fermentation done after 6 days at room temp. No Secondary. Then Bottle. Roasting Hazelnuts: Crushed raw Hazelnuts in a food processor (not to small). Roasted on a cookie sheet under broiler for 3 minutes.
Carbonation:	Bottled with 3/4 Cup Corn sugar.
Tasting:	Great after 7 days in bottle. Maybe a little too much Black Patent Malt, burnt flavor. Maybe put hazelnuts in cheesecloth, they clogged siphon.

Recipe posted 09/10/00.