Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: NO
Batch Size (Gallons): 5
Original Gravity: 1.042-1.048
Final Gravity: 1.010
IBU: 20-25
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 1 week, 68 degrees
Secondary Fermentation (# of Days & Temp): 2 weeks 68 degrees

3.3 LBS Amber LME
2 LBS Amber DME
8 oz Crystal 60L (crushed)

1 oz Williamette (60 minutes)
1/2 oz Williamette (5 minutes)

Pour two gallons water into brewpot and bring to approx 155 degrees. Steep grains (in a grain bag) 20 minutes, dunking grains like a tea bag. Remove grains and allow to drain without squeezing when finished. Discard the grains.

Heat the brewpot to boiling. Remove from heat and add malt extract. Stir until dissolved. Bring back to a boil and add bittering hops. Boil 55 minutes, then add finishing hops. Boil 5 minutes. Remove from heat and cool rapidly to 70 degrees by using a wort chiller or an ice bath. When cool, put contents into a large fermenter. Fill with cool water until the 5 gallon mark is reached. Using a hydrometer, take an og reading. Sprinkle the yeast in, stir, and secure the lid and airlock. Keep at 68 degrees, if possible.

Bottle after at least two weeks, and a f.g. of 1.012 or less, or rack to a secondary. Bottle with 5 ounces priming sugar.