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Amber Ale
This is a recipe that I made to try and duplicate the malt flavors of New Belgium Brewings Fat Tire Amber Ale. It turned out really close ot their ale. This Belgian Style Ale is one that is frequently forgotten but simply one of the nations best kept secrets.
| Brewer: | MIchael Uhrich | Email: | - | |||||
| Beer: | Amber Ale | Style: | Belgian Pale Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.050 | FG: | 1.008 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Grain: | 7 lb. Belgian pale 1 lb. Belgian Munich 1 lb. Belgian CaraVienne |
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| Mash: | 75% efficiency | |||||||
| Mash in 2 3/4 gallons at 150F for 45 minutes. Mashout at 170 and sparge enough to yield 6.5 gallons. | ||||||||
| Boil: | 60 minutes | SG 1.038 | 6.5 gallons | |||||
| Add 1 oz Willamettes boil for 60 minutes. Add irish moss for 20 minutes. Add 1/2 oz Willamettes for 1-2 minutes. Optional dry-hopping with 1/2 oaz Willamettes in secondary fermentation for dry hop flavor. |
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| Hops: | 1 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (aroma) |
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| Yeast: | Wyeast strain 1056 or 1272. 1056 is better to let the malt create the main flavor of the beer. | |||||||
| Log: | Fermented in glass for 5 days at 65F. Racked off to secondary glass and dry hopped for 5 more days at 50F. | |||||||
| Carbonation: | Primed with 3/4 cup corn sugar for 2 weeks at 65F. | |||||||
| Tasting: | A wonderfully nutty-toasted malt flavored beer with a fresh hop aroma. Low bitterness and lingering malt flavors. Great beer!! | |||||||
Recipe posted 11/25/00.
