Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.014
IBU: 64.8
Boiling Time (Minutes): 60
Color: 5
Primary Fermentation (# of Days & Temp): 7 days at 66
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 2 weeks at 66

9.5 lbs. American 2 Row
1.0 lb. Crystal 20L

1.0 oz Warrior (16.4% aa) 60 min
1.0 oz Hallertauer (6.0% aa) 15 min
1.0 oz Sterling (5.3% aa) 5 min

1 tsp. Irish Moss at 15 min

Mash at 154 for 60 min.
Dough-in with 3.3 gallons of 170' water.
Double batch sparge with 3 gallons of 170' water each time.
Collect 6.75 gallons or wort for boil.
Dry Nottingham (no need to rehydrate)