Recipe Type: Extract
Yeast: Wyeast #1792 Fat Tire Ale Yeast
Yeast Starter: Smack Pack Only
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.016
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 11 @ 68° F.
Secondary Fermentation (# of Days & Temp): 14 @ 68° F.
Tasting Notes: Seemed overly sweet to me on day 64 (39 days in bottle).

Extract: 7 lbs. Extra Pale LME (60 Min.)
Grains: 3 oz. Biscuit Malt
1/2 lb. Crystal 90L
1/3 lb. Victory Malt
6 oz. Munich Malt
Hops: 60 Min. - 3/4 oz. Northern Brewer (4.95 AAU, 9.88 IBU)
15 Min. - 1/2 oz. Hersbrucker (1.65 AAU, 1.63 IBU)
05 Min. - 1/4 oz. Willamette (0.95 AAU, 0.38 IBU)
Yeast: Wyeast Fat Tire Yeast
Priming Sugar: 4.5 oz. corn sugar/glucose
IBUs: 12.46???? --- 28????
OG: 1.054
FG: 1.016

Day 0:
- This was a partial boil of 2.5 gal. and 2.75 gal. top up water.
- Steeped all specialty grains in a muslin bag at 155° F. for 15 min.
- Raised temp to boiling and added extract.
- Added hops according to above schedule.
- Chilled in ice bath to 78° F. in about 20 Min.
- Added to primary fermenter and toped up to 5.25 gal. (with boiled and chilled water)
- Stirred vigorously to mix and aerate wort for 3 min.
- Took O.G. reading
- Pitched yeast
- Stirred vigorously 1 Min.

Day 11:
-Measured F.G. of 1.016.
-Racked to glass carboy.

Day 25:
-Boiled priming sugar in 2 cups water for 10 min.
-Added priming sugar/water to bottling bucket
-Racked cider from carboy to bottling bucket, pausing occasionally to gently stir cider and priming sugar.
-Bottled in 5- - 12 oz. bottles.

Day 53:
-Put one bottle in fridge two days ago, and tried it today.
-It had a slight poof when opened, but is flat.
-It's overly sweet, with an overly bitter finish.

Day 64:
-Chilled 1 bottle in freezer for 15 min. and opened it.
-It's finally cabbed, but still too sweet/malty. The bitterness is probably in the correct range now.