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Master Brew Fat Tire - Extract
Belgian Pale Ale • Extract • 5 gal
If you like New Belgian's Fat Tire, you are gonna love this beer. The bisquit flavor is a little more mellow, but the Maris Otter malt gives a wonderfully unique malt profile, which compliments the mild, Noble hop flavor and Belgian yeast characteristics. This is one beer you will want to try - several times!
July 31, 2007 am 11:40am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .6 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .50 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .50 oz
Fuggle - 4.8 AA% pellets; boiled 40 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Add extract to warm water, stir to completely dissolve. Bring to boil and add hops per schedule. At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast. Primary ferment between 68 - 73 degrees for one week, then rack to secondary and add dry hops. Keep in secondary for 2 weeks, then prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least a week.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 11.2 SRM | 8 - 14 | |
| Alcohol: | 5.0% ABV | 4.8% - 5.5% | |
| Bitterness: | 23.3 IBU | 20 - 30 | |
Discussion
Belgian Pale Ale
2007-08-03 11:00am
Not to be picky but Fat Tire is an Amber Ale.
Post a Comment
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