Ingredients:
- 1 tsp. Irish moss
- American Ale Yeast (Wyeast 1056)
- 3/4 cup corn sugar to prime
- 1/8 oz. Stearns and Lehman Flavor-mate hazelnut flavoring
Malts:
- 4.5 lbs. Alexander’s light dry malt extract
- 1.5 lbs. Munich malt (10° Lovibond)
- 1.2 lbs. crystal malt (75° Lovibond)
- 0.56 lbs. Hugh Baird brown malt
- 0.35 lbs. crystal malt (120° Lovibond)
- 0.35 lbs. crystal malt (15° Lovibond)
- 0.24 lbs. pale chocolate malt (187° Lovibond)
Hops:
- 7.8 AAUs Perle pellet hops (1 oz. at 7.8% alpha acid)
- 1.75 AAUs Saaz pellet hops (0.50 oz. at 3.5% alpha acid)
Directions:
Steep specialty grains in 3 gal. of water at 150° to 153° F for 45 min. Remove grains and add DME. Bring to boil and add Perle. Boil 60 min., add Irish moss. Boil 30 min., add Saaz. Cool to 70° F, transfer to fermenter with yeast. Ferment cool (60° F) until complete (7 to 10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring.