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Walker's Fat Tire Clone
Yet another fat tire clone.
(A hybrid of several other clone recipes that I have seen.)
| Brewer: | Walker | Email: | - | |||||
| Beer: | Walker's Fat Tire Clone | Style: | American Amber Ale | |||||
| Type: | Extract w/grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.053 | FG: | 1.012 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | 1 tsp gypsum | |||||||
| Grain: | 1 lb. American Munich 4 oz. American victory 8 oz. Belgian biscuit 4 oz. American crystal 20L 4 oz. American crystal 40L 4 oz. Dextrine malt (Cara-Pils) |
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| Steep: | crushed grains are put into bags and placed into 2.5 quarts of water and held at 155°F for 45 minutes. bags are then put into a strainer and slowly rinsed with 5 quarts of 170°F water. |
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| Boil: | 60 minutes | SG 1.098 | 3 gallons | |||||
| 7 lb. Light malt extract | ||||||||
| boil timing begins when the hot break happens. Irish moss is added in the last 15 minutes of the boil. |
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| Hops: | 0.75 oz. Northern Brewer (8.5% AA, 60 min.) 0.5 oz. Willamette (5% AA, 30 min.) 0.5 oz. Willamette (5% AA, 15 min.) 0.5 oz. Willamette (5% AA, 5 min.) |
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| Yeast: | Wyeast 1272 (American Ale II) Made a starter the day before brewing. Smacked the yeast pack in the morning and pitched into 1 quart water and 1 cup light DME that was boiled for 15 minutes and cooled to 72°F about 12 hours after smacking it. |
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| Log: | Primary ferment at 70°F until bubbling had slowed to one every 90 seconds. Then wait one more day. Rack into secondary and keep at 70°F for at least two weeks before bottling. |
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| Carbonation: | 2/3 cup corn sugar boiled in 1 pint of water. | |||||||
Recipe posted 10/13/05.
