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Old 02-13-2007, 03:40 AM   #1
The Pol
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Feb 2007
Posts: 11,454
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: NO   
Additional Yeast or Yeast Starter: NO   
Batch Size (Gallons): 5.25   
Original Gravity: 1.055   
Final Gravity: 1.015   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 12 days @ 65F   
Secondary Fermentation (# of Days & Temp): 14 days @ 65F   

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

Mashed at 153F for 1 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

OG was 1.055 @ 68F with 5.5 gallons

FG 1.015

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Old 05-18-2009, 01:38 AM   #2
Brutus Brewer
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Jul 2006
Upper Sandusky, OH
Posts: 454
Liked 8 Times on 6 Posts


Quote:
Originally Posted by The Pol View Post
5 lbs of Munich
4.5 lbs 2-Row
.5 lbs Crystal 90L
.25 lbs Victory
3 oz Biscuit

Mashed at 153F for 1 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

OG was 1.055 @ 68F with 5.5 gallons

FG 1.015
How did this compare to Fat Tire?

 
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Old 05-18-2009, 04:49 AM   #3
Santalab_2000
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Oct 2008
Posts: 8

Hello. I brewed up a partial mash version of this recipe a couple months ago. It turned out quite well and has gotten pretty smooth after about 5-6 weeks in the bottle. The munich adds a little bit of sweetness and the biscuit comes through at the finish. It's been years since I've had a fat tire, so I can't really say how close of a clone this is, but this receipe turned out to be quite tasty and kind of reminds me of chimay blue. Here's my 5 gal. partial mash variation:

Munich 800g (1.75lb)
Pale 2-row 800g (1.75lb)
Crystal (80L) 150g (1/3lb)
Victory 100g (~1/4lb)
Biscuit 75g (~3oz.)
Light DME 1500g (3.3lb) Late addition

Northern brewer 1oz (60min)

Nottingham ale yeast 1 pkg. (rehydrated)

Original gravity: 1.053
Final gravity: 1.012

Mashed grains for 60min. at 72C (162F)

Thanks for posting the recipe! I'd like to hear more opinions on how this recipe turned out.

 
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Old 11-15-2009, 12:01 PM   #4
bjzelectric
 
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Feb 2009
Hillsborough, North Carolina
Posts: 202
Liked 3 Times on 3 Posts


This could be a stupid question but I was just wondering why this recipe calls for a 2 hour mash. Is it b/c the amount of munich in the grist? Just asking cuz im pressed for time today while making this one.
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Old 10-22-2011, 03:46 AM   #5
Surly
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Sep 2011
Prairie Farm, WI
Posts: 176
Liked 4 Times on 4 Posts


The Pol

You offered this recipe to the community back in 07. You still like this one? Have you made any changes or upgrades to it?

Thanks

 
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