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pudmans fat tire clone 3
American Pale Ale • Extract • 5 gal
June 21, 2002 pm 01:10pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.33 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .75 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- .25 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .75 oz
Liberty - 4.2 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- .75 oz
Liberty - 4.2 AA% pellets; boiled 40 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- .5 oz
Willamette - 4.9 AA% pellets; boiled 40 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Liberty - 4.2 AA% pellets; boiled 5 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- .5 oz
Willamette - 4.9 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
steep grains in 3 gallons of 150deg water for 30min remove grains and bring to boil, add extract. bring back to boil and follow hop chart. add irish moss at T-minus 15min. cool, pitch yeast, and ferment in primary for 5 to 7 days. rack to secondary for 2 weeks. prime and bottle.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 12.9 SRM | 5 - 14 | |
| Alcohol: | 5.3% ABV | 4.5% - 6% | |
| Bitterness: | 32.8 IBU | 30 - 45 | |
Discussion
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