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Phat tube amber

Phat tube amber

American Amber Ale : All Grain : 5.75 gal

kappel

This was a great beer. More hoppy and toasty than fat tire.

May 4, 2013 at 06:56pm

0.0/5.0 0 ratings

Ingredients (All Grain5.75 gal)

  • 10 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs Munich Malt Type 2 (Organic); Weyermann

    Munich Malt Type 2 (Organic); Weyermann

    Organic Munich Malt Type 2 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • .5 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs Weyermann CaraFoam®; Weyermann

    Weyermann CaraFoam®; Weyermann

    Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer

  • 1 oz Sorachi Ace - 11.9 AA% pellets; boiled 1 min

    Sorachi Ace

    Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.

  • 1 oz Centennial - 9.1 AA% pellets; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Palisade™ - 6.7 AA% pellets; boiled 60 min

    Palisade™

    Palisade™ is an aroma type cultivar bred by Yakima Chief Ranches. Used for its aromatic properties and moderate bittering.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • .5 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Yeast: New Belgium brewery slurry from fat tire. 1.5 qt/lb, grain temp 65f, target 150f, soft colorado tap water, mash: 3.75 gal. at 165f,, sparge 170 f. With 1 Tbspoon 5.2 buffer. Aerate and ferment at 65-68f. Dry hop with 1 oz. citra.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.054 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 12.0 SRM 10 - 17
Alcohol: 5.4% ABV 4.50% - 6.00%
Bitterness: 30.6 IBU 25.00 - 40.00

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