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Old 08-02-2011, 02:15 AM   #1
DregAddict's Avatar
Nov 2010
Las Vegas, Nevada
Posts: 598
Liked 14 Times on 12 Posts

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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