Recipe Type: All Grain
Yeast: Wyeast 1272 - American Ale II
Yeast Starter: None
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.051
Final Gravity: 1.011
Boiling Time (Minutes): 60
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 30 days @ 70
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: SxS with Fat Tire: RT is a bit darker and slightly more hop flavor. Very close.
8 lbs 12 oz - Briess 2-row Brewer's Malt
1 lbs - Caramel Munich
8 oz. - Briess 2-row Caramel 80
6 oz. - Briess Victory
6 oz. - Biscuit
2 oz. - Crisp Pale Chocolate Malt
Target UK pellet - .5 oz @ 60 min.
Williamette pellet - .5 oz. @ 10 min.
Kent Golding UK pellet - .5 oz @ flameout
Mash at 154 for 60 minutes.
Batch Sparge @ 170 degrees to get 6.5 gallons of pre-boil wort. Strain wort when transferring to primary. This gets rid of most of the hops and oxygenates the wort thoroughly.
Pitch yeast (no starter) at 75 degrees and primary for 30 days @ 70 degrees.
Bottle with 5 oz of priming sugar.
In a side by side taste test with Fat Tire I have made the following observations.
1. Rear Tyre is slightly darker with a tan head, vs. the white head of Fat Tire.
2. Rear Tyre head is longer lasting with a lingering off-white lacing that lasts until the pint is gone.
3. Rear Tyre has a slightly more bitter hop flavor than Fat Tire. I believe it might be due to the Williamette hops, but it isn't overpowering or harsh.
4. Taste-wise, they are two very similar beers. I would have to say that the Rear Tyre is a bit smoother overall, however.
This beer is going to be a staple in my lineup. We had a team event at work and everyone loved it.