Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.045
Final Gravity: 1.012
IBU: 36.5
Boiling Time (Minutes): 60
Color: 9
Primary Fermentation (# of Days & Temp): 21 days @ 65F

I'm glad I went light on the ABV for this one. It was an easy drinker that went quickly...

Brew Type: All Grain Date: 1/8/2008
Style: Special/Best/Premium Bitter Brewer: Ben
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.45 gal Boil Time: 60 min
Brewhouse Efficiency: 78.00 %

Ingredients Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.71 %
0.50 lb Vienna Malt (3.5 SRM) Grain 5.71 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.86 %
0.50 oz Centennial [10.30 %] (60 min) Hops 18.0 IBU
1.00 oz First Gold [6.50 %] (15 min) Hops 11.3 IBU
1.00 oz Centennial [10.30 %] (5 min) Hops 7.2 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Measured Original Gravity: 1.045 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 9.1 SRM
Bitterness: 36.5 IBU
Alcohol by Volume: 4.30 %

Mash @ 156.0F for 60min