Flat Tire

All Grain Recipe

Submitted By: frank_wood1966 (Shared)
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Brewer: Frank Wood
Batch Size: 5.00 galStyle: American Amber Ale (10B)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 11.6 SRMEquipment: Frank's Equipment
Bitterness: 21.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs Victory Malt (25.0 SRM) Grain 3
10.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
0.40 oz Nugget [13.0%] - Boil 60 min Hops 5
0.20 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 6
0.40 oz Willamette [5.5%] - Boil 0 min Hops 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8

Notes

I brewed the original (called "The Cracker") in March, 2016. The taste is a little like Fat Tire, but not enough. For this recipe I'm going to take a pound away from the 2-row and add 1lb of Munich malt to give it a bit more body. I'm also going to replace the Biscuit malt with Victory malt. Victory malt is 25-28L while Biscuit is 18-27L. I also think Victory is more like an American biscuit and the Biscuit Malt is more like an English biscuit, which is really a cracker. In addition, I'm going to cut some of the C-80 -- that will help with the sweetness I believe. The last step is to go to a thicker mash. The last batch I did a 1.5/qt per lb of grain. This time we'll do 1.375/qt per lb of grain.

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