Recipe Type: Extract
Yeast: Nottingham Ale Dry Yeast
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.020
IBU: 29
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 12
Secondary Fermentation (# of Days & Temp): 6
Tasting Notes: 8% Alcohol

Steep at 160 F:
1 pd, 4 oz Briess Crystal Malt 40L

60 Minute, 2 Gallon Boil
8 pds Amber Dry Malt Extract

Hops:

60 Min: 1.0 oz Simcoe
30 Min: .5 oz Simcoe
5 Min: .5 oz Simcoe

Re-hydrated Nottingham Dry Ale Yeast (that took about 4.5 days to start).

Primary for 12 Days. Secondary for about a week.

Notes: This beer will knock you on your butt. Originally I called it something lame like "Restatement Amber" (although it's significantly darker than a typical Amber Ale), until my SWMBO started calling it "Restatement Eight" after it's alcohol content (8%).

I serve it especially cold, and it is surprisingly refreshing, despite being pretty heavy. My friends have absolutely raved about it. It's hoppier than I thought it would be (I presumed it would be diminished by the 8pds of ADME), and the juxtaposition of the caramel malt taste and the brightness of the hops really gives it a distinctive taste.