Midwest Supplies Flat Tire with Belgian Yeast

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.00 galStyle: American Amber Ale (10B)
Boil Size: 6.97 galStyle Guide: BJCP 2008
Color: 15.9 SRMEquipment: Brew Pot (10 gal) and Cooler (64 qt)
Bitterness: 40.9 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2
8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 3
8.00 oz Special B Malt (180.0 SRM) Grain 4
0.50 oz Northern Brewer [8.5%] - First Wort Hops 5
0.50 oz Saaz [4.0%] - First Wort Hops 6
0.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 7
0.50 oz Saaz [4.0%] - Steep 2 min Hops 8
0.50 oz Styrian Goldings [5.4%] - Steep 15 min Hops 9
1 pkgs Belgian Ale (White Labs #WLP550) Yeast 10

Notes

Belgian Amber clone of Fat Tire using 3rd generation WLP550 yeast from Brewers Pizza. I left it in primary for the entire fermentation of 3 weeks.