 |
 |
 |
 |
 |
 |
 |
Flat Tire Ale #2
Adjusted from previous Fat Tire Clone attempt. Switched from Belgian yeast to California Ale yeast, and reduced the hops (first one was too bitter).
| Brewer: | Williams & Puckett | Email: | - | |||||
| Beer: | Flat Tire Ale #2 | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
|
Bitterness: | 28 IBU | |||||
| OG: | 1.051 | FG: | 1.010 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Water: | Add 3g baking soda to increase residual alkalinity. | |||||||
| Grain: | 7 lb. 8 oz. American 2-row 7 lb. 8 oz. British pale 2 lb. American Munich 1 lb. 8 oz. American victory 1 lb. American crystal 60L 4 oz. American crystal 90L |
|||||||
| Mash: | 70% efficiency | |||||||
| Mash all grains together at 155F for 1 hour. Recirculate until clear, then sparge with 160 F water until 12 gal collected. | ||||||||
| Boil: | 60 minutes | SG 1.042 | 12 gallons | |||||
| 1 tsp Irish Moss dissolved in warm water, add at 15 min. | ||||||||
| Hops: | 1 oz. Northern Brewer (8% AA, 60 min.) 1 oz. Willamette (7.5% AA, 30 min.) .5 oz. Willamette (aroma) |
|||||||
| Yeast: | White Labs WLP051 California V Ale Yeast, directly pitched. | |||||||
| Carbonation: | 2.5 volumes | Keg: 9.7 psi @ 35°F | ||||||
Recipe posted 01/06/12.
