Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 08:41
Fat Tire Amber Ale (5 gallons, extract with grains)
by Dawnell Smith
Ingredients:
Step by step:
Steep specialty grains in 3 gallons of water at 154? F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70? F and transfer to fermenting vessel with yeast. Ferment at 64? to 68? F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option:
Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154? F for 45 minutes. Sparge with hot water of 170? F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 08:40
600+ Clone Beers and Original Home Brew Recipes
Description:
This is the classic recipe from Redhook brewing company in Seattles Safeco Field.
Size:
5 gallon
Ingredients:
Brewing Instructions:
Mash all grains at 155f for 90 min. Sparge with 170f water slowly and accumulate 6 1/2 gallons of wort.Boil for 60 min. adding 2 oz. Willamettes at the beggining of the boil. After 45 min. add the rest of the Wliiamettes and the irish moss.After 58 min. add the Tettnangers. Cool to 75-80f and pitch starter. Ferment at 50f for 2 weeks.Rack to secondary add polyclar.
Fermentation:
Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 08:40
600+ Clone Beers and Original Home Brew Recipes
Notes from the author, Charlie Gow
Here’s a recipe that comes fairly close. Red Hook ESB is the reason I took up homebrewing. Can’t find it here in the beer wasteland, so I had to try to brew something close. Anyway…
The only tricky thing is getting the appropriate yeast. While Paul Shipman is fairly reticent about his process, he does allow that his yeast is a British Ale yeast. I have had good results with culture Sierra Nevada Pale Ale yeast (Basically a Naragansett) and Wyeast #1098 British Ale Yeast.
This beer ages out fairly quickly (around 3 weeks at 65F cellar temp). While it doesn’t duplicate Red Hook (as if anything could), it comes pretty close.
Ingredients:
Procedure:
Use a one step infusion mash (Adjust water according to local conditions). Mash in at 145F, then raise mash to 156F for starch conversion. Hold at 156F for 75 minutes, boost to 168F and mash out for 10 minutes. Sparge with sufficient water at 165F to yield 6.5 gallons of wort. I keep the mash temp on the high side to leave some residual roundness in the finished product, and the Crystal give the beer a hint of sweetness.
Boil entire volume of wort for 90+ minutes, adding hops as indicated. Force chill to pitching temperature (app. 70F).
Ferment at 64-68F for 6 days in primary, then rack to secondary for 14-21 days. Prime according to personal preference. I use either 1/2 cup dextrose in 1 pint of water or 3/4 cup Light DME.