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