Armadillo Run Road Kill Red

I started this off trying to make a Fat Tire clone but my first attempt was too hoppy. I changed the hops (to what I happened to have on hand) and came up with something that is certainly not Fat Tire but is close enough for the Fat Tire drinkers and is a very good, well balanced beer. I have made it a few times and it is always a hit with everyone that tries it.


8 lbs 12.0 oz Pale Malt (2 Row)
12.0 oz Caramel/Crystal Malt - 80L
8.0 oz Munich Malt 30
4.0 oz Biscuit Malt
4.0 oz Cara-Pils/Dextrine
4.0 oz Victory Malt
0.75 oz Fuggles [4.50 %] - Boil 60.0 min Hop 7 12.7 IBUs
0.50 oz Fuggles [4.50 %] - Boil 20.0 min Hop 8 5.1 IBUs
0.50 oz Saaz [4.00 %] - Boil 5.0 min Hop 10 1.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)

Mash at 152* for one hour

Is this a five-gallon batch? What are your primary and secondary times and temps??

5.25 gallons + or -. I usually don't secondary. I leave it about two weeks at 65 and then cold crash it for a couple of days before I keg (or bottle). It won't hurt it to leave it longer though. I have a batch that I brewed on Jan 23 that I just started to cold crash today. It finished at 1.012. As soon as it clears I'll keg it. I am drinking the hydro sample right now and even flat, it's pretty tasty

Here's that moment where I have to show off my stupid newbieness to brewing... What's cold crashing?

Bringing the temperature down so that the solids drop out of suspension and the beer clears. I leave it at 65 degrees for a couple of weeks then before I keg or bottle it I bring the temp down to about 35 or so for a couple of days until it clears (or until I get around to taking care of it). If you bottle you can still prime and bottle condition. There is still plenty of yeast in suspension.

Brewed Jan 23.