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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:
17 HCU (~11 SRM)
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.