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Flat Tire
This is amazingly close to Fat Tire - After several attempts,
I think this is the one!
| Brewer: | Jake Dog Brewing | Email: | - | |||||
| Beer: | Flat Tire | Style: | American Amber Ale | |||||
| Type: | Extract | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.058 | FG: | 1.010 | |||||
| Alcohol: | 6.3% v/v (4.9% w/w) | |||||||
| Water: | Rocky Mountain Tap water - I've made several beers and this is the best water to use. If you don't like how your water tastes, use filtered water. |
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| Grain: | 1 lb. German Munich .375 lb. American victory 1 lb. American crystal 40L |
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| Steep: | Steeped grains at 100° - 145° for 40 minutes | |||||||
| Boil: | 60 minutes | SG 1.042 | 7 gallons | |||||
| 7 lb. Light malt extract | ||||||||
| Irish Moss added last 15 minutes of boil | ||||||||
| Hops: | .5 oz. US Magnum (6.8% AA, 60 min.) .5 oz. Kent Goldings (6.6% AA, 15 min.) .5 oz. Willamette (aroma) |
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| Yeast: | UCCS American Ale Yeast (#1056) | |||||||
| Log: | I use a copper wort chiller and pour the wort through a stainless spaghetti strainer into a bucket. After 7-10 days I transfer to a glass carboy for another 4-5 days. Then I chill the carboy in the fridge for 24-48 hours before transfering the keg. (I found that chilling like that before bottling helps everything settle making a cleaner beer). Ferment at 66°-70° |
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| Carbonation: | Carbonated at 15 psi for 3 days then set at 5 psi for dispensing |
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Recipe posted 05/25/03.
