Double Nut Brown Ale

Clone of Potomac River Brewing Co.'s (defunct) "Double Nut Brown Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.

(NB: the original recipe used munich malt and flaked wheat but amber and
wheat dry malt extract were substituted to avoid having to mash grain.
See all grain version if you prefer to do so.)

Brewer:	myLHBS		Email:	Derek@myLHBS.com
URL:	http://www.mylhbs.com
Beer:	Double Nut Brown Ale		Style:	American Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	37 HCU (~18 SRM)		Bitterness:	49 IBU
OG:	1.061		FG:	1.016
Alcohol:	5.8% v/v (4.6% w/w)
Water:	I use the same local water supply (fairly neutral & mildly hard) that the brewery did and would add: - 1 tsp. gypsum to the boil
Grain:	1 lb. American crystal 60L 2 oz. American chocolate 8 oz. American victory 8 oz. American special roast
Steep:	Steep at 154° F for 15 - 30 mins.
Boil:	60 minutes	SG 1.051	6 gallons
	1 lb. Briess Sparkling Amber dry malt extract 1 lb. Briess Bavarian Weizen dry malt extract 4 lb. Briess Golden Light dry malt extract
	- At boil: .25 oz. Cascade (4.25% AA, 60 min.), .5 oz. Galena (11.5% AA, 60 min.), .75 oz. Mt. Hood (4.25% AA, 60 min.) & 1 tsp. gypsum - After 30 min.: add Whirlfloc/Irish Moss - After 45 min.: 1.5 oz. Cascade (4.25% AA, 15 min.) - At knockout: .25 oz. Cascade (aroma) & 1.25 oz. Mt. Hood (aroma)
Hops:	.25 oz. Cascade (4.25% AA, 60 min.) .75 oz. Mt. Hood (4.25% AA, 60 min.) .5 oz. Galena (11.5% AA, 60 min.) 1.5 oz. Cascade (4.25% AA, 15 min.) .25 oz. Cascade (aroma) 1.25 oz. Mt. Hood (aroma)
Yeast:	Wyeast 1028 (London ale)
Log:	Ferment at 68° F
Carbonation:	Artificial: 2.5 volumes Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Tasting:	Adding gypsum to the boil helps this beer drop crystal clear. The finished product should be bitter-sweet, malty, and have a nutty flavor and aroma. Yeast esters and hop character are noticeable but not overwhelming. Similar to "Bell's Best Brown Ale."

Recipe posted 04/04/06.