Recipe Type: Partial Mash
Yeast: 1 PK Danstar Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.038
Final Gravity: 1.010
IBU: estimate 14
Boiling Time (Minutes): 60
Color: SRM 3
Primary Fermentation (# of Days & Temp): 5 @ 70
Secondary Fermentation (# of Days & Temp): 14 @ 70
Tasting Notes: Crisp and refreshing, nice hop aroma, well carbonated with nice foamy head

2.5 lb Marris Otter
1 lb Scottish 2 Row or Scottish Otter
7oz Wheat Malt
3 lb Extra Pale LME

Mash grains @ 151 f in 2 gallons of water for 1 hour. Strain wort into boil pot and sparge with 2 qts water @ 170 f.
Add 1 gal water and bring to boil. Add LME, return to boil and then boil for 60 min following hop schedule below. Add cold water to top off to 5 gal final volume. Cool to 70 and pitch yeast.

1 oz Challenger 60 min
5/8 oz Mt Hood 60 min
1/2 oz Willamette 15min
1/4 Challenger 15min