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Fat Toad Amber

A nice smooth amber, full of body and a great finish. Enjoy....

Brewer: Brent Rollman Email: brollman@bioreagents.com
Beer: Fat Toad Amber Style: American Amber Ale
Type: All grain Size: 5.5 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 35 IBU
OG: 1.047 FG: 1.019
Alcohol: 3.6% v/v (2.8% w/w)
Water: Tap water was boiled for 15 minutes and allowed to cool to 170 F before added to the grains.
Grain: 8 lb. American 2-row
2 lb. American Munich
1 lb. American crystal 60L
Mash: 65% efficiency
~3.5 gallons of 170 F water was added to all grains in a picnic cooloer mash tun. Starch conversion complete (by iodine test) at ~40 minutes but continued mash until 1 hour. Sparge with ~4.5 gallons of 170 F water to yield ~ 7 gallons of wort.
Boil: 60 minutes SG 1.037 7 gallons
Add 1 oz. of cascades (7 HBU) at beginning of boil. Add 1 oz. of Fuggles (5 HBU) at 30 minutes and another 1 oz. at 58 minutes. Steep all hops for an additional 10 minutes following the boil.
Hops: 1.02 oz. Cascade (6% AA, 60 min.)
1.02 oz. Fuggles (4.75% AA, 30 min.)
1 oz. Fuggles (aroma)
Yeast: White Labs California Ale Yeast. I use a starter culture of 500 ml.
Log: Primary fermentation for 6 days.
Secondary fermentation for 7 days.
Carbonation: Rack from secondary directly to 5 gal. keg and artificailly carbonated with 25 psi CO2 at ~60 F for 3 days.
Tasting: Since I do not use any clarifying agents this brew does has some chill haze. Nice head tht leasts as long as the beer. The high mash temperature produces a full bodied beer however the alcohol content is low (~3.5%). Also, my mash efficiencies are low (~65%) since I'm always in a hurry during the sparge. Adjust your grain bill accordingly if your efficiencies are better.

Recipe posted 11/28/00.