
Specifics
General Information
Method: | All Grain |
Roast 4 lbs of Amer. 2-row @ 350 for 25 minutes to create Amber malt. Mash at 154 Ferment at 66 F Using yeast cultured from a 'can conditioned' Fat Tire can. Original recipe calls for Northern Brewer & Willamette hops. Had a strange astringent flavor in the fermenter but it mellowed out once in the keg. Overall a very close approximation to the real thing, although I'm hoping to get some more hop aroma with some dry hops.
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Recipe
Grains | ||
12.00 pounds | 58.5% of grist | |
4.00 pounds | 19.5% of grist | |
2.00 pounds | 9.8% of grist | |
1.00 pounds | 4.9% of grist | |
0.50 pounds | 2.4% of grist | |
0.50 pounds | 2.4% of grist | |
0.50 pounds | 2.4% of grist | |
20.50 pounds | Total Grain Weight | 100% of grist |
Hops | ||
1.00 ounces |
14.4% Pellets @ 60 minutes Type: Bittering Use: Boil |
14.4 AAUs |
1.00 ounces |
4.5% Pellets @ 30 minutes Type: Bittering and Aroma Use: Boil |
4.5 AAUs |
1.00 ounces |
4.5% Pellets @ 15 minutes Type: Bittering and Aroma Use: Boil |
4.5 AAUs |
1.00 ounces |
4.5% Pellets @ 5 minutes Type: Aroma Use: Boil |
4.5 AAUs |
4.00 ounces | Total Hop Weight | 27.9 AAUs |
Yeast | ||
New Belgium Fat Tire Yeast Can Culture — Liquid — 2 L stirred starter |
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