English Nut Brown Ale

10 gallons
O.G. 1.070

22# Hugh Baird 2-row malt
5 oz. Munton 55L crystal malt
5 oz. Munton chocolate malt
3 oz. Briess black patent malt

16 HBU Kent Goldings hops (boil 45 minutes)
16 HBU Fuggles hops (boil 45 minutes)

2 tsp. Irish Moss (boil 15 minutes)
2 Tbsp. Yeast Energizer
2 packages Wyeast 1098 British Ale

Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 45 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 1 month in kegs.