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Idiot Proof Amber Partial
Color
Stats
OG1.049
FG1.009
IBU26
ABV5.20 %
SRM7
BJCP Style
06B. American Pale Ales, American Amber Ale
Description
Fat Tire clone primed with brown sugar
Submitted by Willtalktick on 20-Mar-2011

Recipe Details
Tasting Notes Clean, crisp, malty; very low hop.
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1728 Scottish Ale (77% app. attenuation)
Primary Fermentation Glass, 14 days
Secondary Fermentation None
Other Fermentation None
Procedure Steep gains, 150F, 30 min in bottled spring water. Dissolve extracts, begin boil. Perle hops @ 60min; Hallertau @ 30min; Irish moss @ 20 min; Willamette @ 50 min. Cooled in snowbank to 85F; added to fermenter; followed with 2.5 gallons of bottle spring water; agitated for 15 min to oxygenate; pitched 100B Wyeast 1728 (Scottish Ale strain). Rapid fermentation; krausen subsided within 4 days; clarified by day 10; bottled on day 14. Primed with 5 oz. cane sugar (50/50, white/light brown). Carbonate 14 days, 65F, then moved to 45F for longer term storage.
  Style Comparison
  Low   High
OG 1.045 1.049 1.056
FG 1.010 1.009 1.015
IBU 20 26 40
SRM 11 7 18
ABV 4.5 5.20 5.7
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
71.4 % 5.00 Light Dry Malt Extract 33.8 2.0
10.7 % 0.75 Munich Light 3.7 8.0
7.1 % 0.50 Belgian Biscuit 2.3 23.0
3.6 % 0.25 Crystal 40L 1.1 40.0
3.6 % 0.25 British Amber crisp amber malt 1.1 35.0
3.6 % 0.25 Belgian Aromatic 1.1 25.0
  7.00     43.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
34.8 % 0.40 Perle Pellet 8.0 3.2 60 0.050 15.9
21.7 % 0.25 Willamette Pellet 5.5 1.4 50 0.046 6.3
43.5 % 0.50 Hallertau Pellet 3.1 1.6 30 0.027 4.1
  1.15               26.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/tsp Irish moss Add at 40 min into boil