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Fat Tire Clone - Mine
American Amber Ale • Extract • 7.4 gal
* Add grains to 2 gallons of steep water until it reaches 170° F then remove from the heat source. * Rinse the bag into the pot with 1 gallon of 150° F water. * Add liquid and dry malt to water (constantly stirring) and bring to a boil and add 1st set of hops. * After 40 minutes add 2nd set of hops. * After 45 minutes add the Irish moss. * After 59 minutes add 3rd set of hops and then remove at 60 minute boil. * Cool to 70° F and pitch yeast(s), stir rapidly and vigorously for 2-3 minutes. * Place cover and air-lock. Check in 12 hours to see if blow back hose is needed (18, 24 hrs.) * After 3 weeks, prepare 7.5 oz of corn sugar in 2 cups boiled water and put in second fermenter to add wort. * After adding wort, bottle and rest for 4 weeks.
February 19, 2010 am 01:15am
5.0/5.0 1 rating
Ingredients (Extract, 7.4 gal)
- 0.75 lbs
Munich Malt; Simpsons
Munich Malt; Simpsons
Used for extra flavour and colour in nitro-keg ales.
- 0.75 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.75 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.60 lbs
Biscuit Malt (Mout Roost 50); Dingemans
Biscuit Malt (Mout Roost 50); Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 0.10 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3.50 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 5.00 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2.00 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.00 oz
Fuggle - 4.8 AA% whole; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.00 oz
Fuggle - 4.8 AA% whole; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.50 tsp
Irish Moss - Add 15 minutes prior to end of boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 12.7 SRM | 10 - 17 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 33.4 IBU | 25 - 40 | |
Discussion
Great stuff
2010-02-19 1:21am
After 4 weeks this was pretty darn good. After 8 weeks even better. After 12 weeks, holy crap is it better than the original brewery's. Won't be paying someone else to brew it for me. Definately will be giving these as gifts.
Post a Comment
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