Recipe Type: All Grain
Yeast: nottingham
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
IBU: 27
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7

I haven't brewed this yet but the real thing is pretty tasty so it's on the short list.

I saw this:

when we went and toured the brewery...it helped with coming up with the clone

I scaled this down just a couple of points so make it more sessionable, the IBUs came down with it. Like this:



Anyway here's the recipe for 5.5 gallons assuming 70% efficiency:

Grainbill:

10lb 2-row
1lb Caravienna

Hops:
.75oz Cascade (60min)
.5oz Cascade (30min)
.5oz Hallertauer(10min)*** The real recipe calls for Liberty but I've got a pound of Halleraer so I went with it

The site talks about how malty it is so I'd have to imagine it's mashed pretty high, I'll probubly do it at 155*F

Here's what th saint's got to say http://www.saintarnold.com/beers/amber.html

EDIT: They say this is fermented with thier proprietary yeast...whatever that is. I used nottingham on the Brown Ale of thiers and it came out awesome. Thier site says both beers are brewed with the same yeast so I wouldn't hesitate to use nottingham on this.