Recipe Type: Partial Mash
Yeast: Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.011
IBU: 35
Boiling Time (Minutes): 60
Color: 6
Primary Fermentation (# of Days & Temp): 7 days at 68 degrees
Secondary Fermentation (# of Days & Temp): 21 days at 68 degrees

3.25 lb Extra Light Dry Extract (3.0 SRM) Dry Extract
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)

0.55 oz Centennial [10.00%] (60 min)
0.50 oz Simcoe [13.00%] (15 min) Hops
0.50 oz Amarillo Gold [8.50%] (15 min)
0.50 oz Simcoe [13.00%] (5 min)
0.50 oz Amarillo Gold [8.50%] (5 min)

Partial Mash Schedule:

Temp of 150-2 for 75 minutes. Not sure if it needed that long, but that is what beersmith used for a light body single mash.

My efficiency was 60% but I think because I didn't use enough water for sparging. IBU estimate: 41. I added the DME near the end of the boil so the hops utilization would be higher.

Two months after bottling, it is an excellent and incredible beer. It is the perfect refreshing beer after working outside in the hot sun for a while.