Cheesefood
Well-Known Member
OK, so I've finally tried Fat Tire. They just started selling it in Chicago bars.
It's good, but it's lacking any true malt or hops characteristics. Since I have the kit coming, and since I have some leftover ingredients lying around, let me know your thoughts on this recipe:
Specialty Grains
What do you think? Overdoing it, or will this add just a tad more flavor and character?
It's good, but it's lacking any true malt or hops characteristics. Since I have the kit coming, and since I have some leftover ingredients lying around, let me know your thoughts on this recipe:
Specialty Grains
- 0.50 lbs. Victory Malt
- 0.50 lbs. Briess Caramel 60
- 0.50 lbs 6-row*
- 0.25 lbs Belgium Aromatic*
- 6 lbs. Munich Malt Syrup
- 1 lb. Extra Light DME
- 1 oz. Liberty (60 min)
- 0.5 oz. Hallertau (15 min)
- 0.5 oz Cascade*
- 0.5 oz. Hallertau (5 min)
- Wyeast #1762 Belgian Abbey II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 65-75.
What do you think? Overdoing it, or will this add just a tad more flavor and character?