Nutty Professor Ale Northern English Brown Ale NHC08

Category 11: English Brown Ale

2008 AHA National Homebrew Competition Gold Medal

Sponsored by Alternative Beverage
Von Bair, Bethany, CT, Northern English Brown Ale, Underground Brewers Club of Connecticut

"Nutty Professor Ale"

Northern English Brown Ale

Ingredients for 4.8 U.S. gallons (18.17 liters)

7.5       lb (3.4 kg) Maris Otter pale malt

0.75    lb (340 g) 40° L crystal malt

0.5       lb (227 g) roasted two-row malt

0.16    lb (72 g) 60° L crystal malt

0.13    lb (59 g) Special B malt

0.13    lb (59 g) chocolate malt

0.5       oz (14 g) Northern Brewer whole hops, 8% alpha acid, (60 min.)

0.25    oz (7 g) Goldings whole hops, 5.2% alpha acid, (30 min.)

0.25    oz (7 g) Goldings whole hops, 5.2% alpha acid, (15 min.)

0.25    oz (7 g) Goldings whole hops, 5.2% alpha acid, (1 min.)

Wyeast No. 1098 British ale yeast (1.75 pint starter)

4.0       oz (113 g) dextrose to prime

1.5       tsp (7.4 mL) gypsum

0.33    tsp (1.6 mL) Epsom salts

1.0       tsp (4.9 mL) Irish Moss

Original Specific Gravity: 1.047

Final Specific Gravity: 1.016

Boiling Time: 60 minutes

Primary Fermentation: 9 days at 68° F (20° C) in glass

Directions

Mash grain at 154° F (67° C) for 90 minutes.

Judges' Comments

"Good job. Nice/great interpretation of style."

"Maybe a touch more hop flavor, but still very good. Nice finish, well balanced."