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fat tire ??
Does anyone out there happen to have an AG fat tire recipe?? thank you
This is a recipe that I have found. I just orderd the parts and peices for this. If you brew this before me, let me know how it is. I will not be getting around to it till after turky day.
FAT TIRE
6 lb pale malt 2 row
o 0.50 lb. crystal malt (20° Lovibond)
o 0.50 lb. crystal malt (40° Lovibond)
o 0.50 lb. carapils malt
o 0.50 lb. Munich malt
o 0.50 lb. biscuit malt
o 0.50 lb. chocolate malt
o 3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
o 1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
o 2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
o 1 tsp. Irish moss
o 2/3 to 3/4 cup corn sugar to prime
o Wyeast 1056 or BrewTek CL-10
Step by step:
.. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70° F and transfer to fermenting vessel with yeast. Ferment at 64° to 68° F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option: Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154° F for 45 minutes. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule
I found this one which I am brewing up this weekend:
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2.00 lb Amber Malt (22.0 SRM) Grain 17.78 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.89 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.44 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.22 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.22 %
0.25 lb Special Roast (50.0 SRM) Grain 2.22 %
0.75 oz Northern Brewer [8.50 %] (60 min) Hops 22.1 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 7.3 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 4.7 IBU
0.50 oz Williamette [5.50 %] (5 min) Hops 1.9 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
You should roast about 2lbs of th e Pale Malt in the oven.
I have the Wyeast very special strain of yeast from New Belgian Brewing Co., so I'm excited to run with this recipe - it sounds fantastic and has been getting rave reviews.
webby , I found that recipe as well the reviews seemed alot better than the other one posted. i am brewing this weekend going with this one sounds great. i am also going to lhbs to see if they have the vss yeast. thanks
Well, I made this recipe, but because of a poor milling of the grains I came in waaay light. I also forgot to separate 2 lbs of the pale malt to roast in the oven. The result is a 4.5% ABV beer that is very week in flavor and dominated by the hops, even though the hops themselves are rather easy.
I picked up ingredients today for this recipe so I can try it again. I remembered to separate 2 lbs of the pale malt this time.
Unfortunately because of the hop shortage I had to substitute both hop varieties. I'm excited to see what happens. Instead of Northern Brewer I am using Brewers Gold and instead of Williamette I'm using Saphir hops. Should be interesting...
I hope your next batch comes out better. i made the same recipe and it came out awesome I added 2 extra pounds of 2row though.
Any Extract recipes for the Fat Tire?
DC
ok here is my question I made 5 gallon batch and loved it so now I want to double the batch. do i just double the every thing in there and boil?? please help
deafcone wrote:
Any Extract recipes for the Fat Tire?
DC
http://www.byo.com/recipe/685.html
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