Hey Guys and Gals! An all-grain amber ale in the style of Fat Tire. Makes 5 US gallons.
Ingredients
Grain
7 lb Pale Malt (2 Row) US
2 lb Amber Malt
1 lb Munich Malt 10L
0.5 lb Biscuit Malt
0.5 lb Caramel/Crystal Malt 10L
0.5 lb Special Roast
Hops
0.5 oz Northern Brewer (8.5%), 60 minutes
0.5 oz Willamette (5.5%), 30 minutes
0.5 oz Willamette (5.5%), 15 minutes
0.5 oz Willamette (5.5%), 5 minutes
Yeast and bottling
1 pkg American Ale II (Wyeast #1272)
3 oz priming sugar
Directions
1. Heat 2.5 gallons of water in the brew pot and add the grains in a grain bag. Slowly raise the temperature to 150 to 160F and steep for 20 minutes. Do not go past 160F.
2. Remove the grain bag without squeezing it and let it drain into the pot.
3. Bring the wort to a rolling boil, avoiding a boil over, and boil 60 minutes. Add the hops on the schedule above, counted as minutes before the end of the boil.
4. Cool the wort to about 100F as quickly as possible (a wort chiller helps). Transfer to the primary, top off with cold water to 5.125 gallons, aerate, and take a gravity reading.
5. At 78F, pitch the yeast as a 2L starter.
6. Ferment at the low end of the yeast’s range for 7 to 14 days or until bubbling stops, racking to a secondary carboy after 4 days.
7. Add the priming sugar, siphon slowly into sterilized bottles and cap.
Stats: estimated OG 1.062, FG 1.015, ABV 6.15%.
All recipes · From the Terebelo family: Terebelo Distillery · all our companies