Recipe Type: Partial Mash
Yeast: Wyeast American Ale 1056
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.014
IBU: 30.1
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 - 64ish
Secondary Fermentation (# of Days & Temp): 17 - 60ish
Tasting Notes: smooth rich and hoppy but not overly

This is the first non-clone non-published recipe that I have actually felt comfortable posting.

I tried this brew after 3 weeks in the bottle and I tell ya - it is my favorite of the 21 batches I've brewed. All of my batches are normal beer - nothing fruity, just good ol Ambers, Porters, APA, IPA Stouts.

Not a TRUE SMaSH but for us Partial mash people it's close.

Simple yet effective.

Brew Date 1/03/09
Bottle date 2/10/09

Longer then normal in the carboys but there seems to be more smoothness in the mouthfeel - could be recipe? could be a coincidence.

I'm loving Amarillo.

I had two 3 gallon batches going on the stove so it was basically a full boil.

OG 1.057
FG 1.014
ABV 5.6%
Approx IBU 30.1

Extra Pale LME 3.3lb
Pale DME 1.4lb

Maris Otter Malt 4lb

Amarillo 1oz 60min
Amarillo 0.5oz 30min
Amarillo 0.5oz 5min
Amarillo 1oz 3 days Dry Hop

Washed Wyeast American Ale 1056

Mashed at 153 in 1.5 gallons of water

Whirlfloc and Yeast Energizer added 15 minutes. Cooled from 212 to 78 in 1/2 hour and pitched Washed yeast at that point.