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Old 01-13-2007, 11:26 PM   #1
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Default Brewing the FAT TIRE

Bittering hops are in, aroma hops in a few minutes and my efficiency looks to be around 76%..... I cannot wait to get this in the fermenter. This is an AHS clone kit... anyone else bewing?

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Old 01-13-2007, 11:56 PM   #2
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Yup, finished up brewing my Shiner Bock clone from AHS. I already drank all my Fat Tire.

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Old 01-13-2007, 11:58 PM   #3
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No more brewdays for me until we finalize the paperwork on our new house. On the upside, no more apartment brewing for me.

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Old 01-14-2007, 12:01 AM   #4
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Wish I could brew! SWMBO deploys on Tuesday so I'm kind of in limbo until then. Wanna spend every last minute with her.

Next up is the Pub Ale though, I wanted to have this drinkable by the Super Bowl but it will still be pretty green by then.

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Old 01-14-2007, 02:18 AM   #5
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Finished the Fat Tire at 9pm, it is in the fermenting room at 64F and the yeast, it is propagatin'. Ran off 6.5 gallons, boiled er down to 5.5 gallons, got 5 gallons into the fermenter after leaving the break and hops behind. OG is 1.055 and it is supposed to finish around 1.013 or so. 75-76% efficiency tonight, my mash actually ran at 152F for 1:45 minutes since I went out to get the propane tank refilled. Seems to have done nicely though. I have alot of hops left over from the clone kit though, I will have to get another brew ready to go when this one goes to the secondary so that I can pitch onto the yeast cake. Brew on!

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Old 01-14-2007, 04:10 AM   #6
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Ahhhhh, Fat Tire. I lived in Fort Collins a few years back, and I still think of that beer. Sadly, I am in Canada now, and it is virtually impossible to find. I think the New Belgium brewing company is a really under-rated brewery. I guess they get over-shadowed by Flying Dog a lot.

Anyways, love to hear how your kit works out when you finally crack the keg/first bottle!

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Old 01-14-2007, 06:01 PM   #7
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Fat Tire brewday stats....

5 lbs of Munich
4.5 lbs 2-Row
.5 lbs Crystal 90L
.25 lbs Victory
3 oz Biscuit

Mashed at 153F for an hour and 45 minutes
Mashout at 163F for 15 minutes (limits of 5gal mash tun for infusion)
Sparge water was 175F
Initial runoff was 1.078
Final Runoff was 1.010
Total Runoff was 6.5 gallons @ 1.045
Efficiency 78%

Boiled for 60 minutes
.75 oz Northern Brewer pellets @ 60 min
.5 oz Hersbrucker pellets @ 15 min
.25 oz Willamette pellets @ 5 min
1 tsp. Irish moss @ 15 min


Final gravity was 1.055 @ 68F with 5.5 gallons

Rehydrated 11g of Nottingham by Danstar in 91F water for 15 min. Infused with .5 oz of cooled wort at 5 minute intervals thereafter (4x). Pitched yeast at 64F with airlock activity beginning within 13 hours.

Loaf of spent grain bread in the oven as we speak for dinner with the inlaws this evening. Happy brewing everyone!

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Old 01-20-2007, 01:33 AM   #8
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6 days down, fermentation slowing, yeast cake is um, caking!

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Old 01-20-2007, 02:00 AM   #9
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Boy that sounds good. But I am not familiar with Hersbrucker hops. What are they like and what made you choose them? Also, that seems like a long mash - what is the rationale behind it? Just curious.

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Old 01-20-2007, 02:08 AM   #10
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Hey, welll this recipe is an all grainer from AHS... it turnedout great, all of the numbers were right on. The hersbrucker hops were just a part of the recipe, and are the FIRST hops that SWMBO actually liked the aroma of, in this case they were used for flavor in the boil.
The mash length, ha... well I mashed in and decided to go get my LP tank filled while it was mashing, the kid at the UHAUL store had some issues filling the tank... so it was a LONG mash, seemed to work well though, and we only lost 1-2 degrees during that time! This stuff smells SOOOOO good.... transferring to the secondary in a couple days and pitching another brew onto the cake.

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