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Fat Tire Clone - Mine

Fat Tire Clone - Mine

American Amber Ale • Extract • 7.4 gal

BALuke

* 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  01:15am

5.0/5.0 1 rating

Ingredients (Extract7.4 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

BALuke

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.

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