Flat Tired
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. 

 

Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):  gallons
Reference
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
Reference
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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