Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 4.5
Original Gravity: 1.059
Final Gravity: 1.008
IBU: 44
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 21 days at 65F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Great amarillo flavor and aroma. A little bitter, but may mellow over time.

10 lbs. Vienna malt mashed at 154F for 60 min.
Batch Sparged

1.0 oz. Amarillo FWH
0.5 oz. Amarillo @ 15 min
0.5 oz. Amarillo @ 2 min
1.0 oz. Amarillo dry hopped for 7 days

Cooled wort to below 70F then pitched one packet of Nottingham dry yeast.
Used swamp cooler method to keep carboy at ~65F for 21 days.
Used 4.1 oz. corn sugar at bottling time to acheive 2.7 vols.

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