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Old 11-15-2008, 07:30 PM   #1
Yooper
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Recipe Type: All Grain    Yeast: 1056    Yeast Starter: Yes!    Batch Size (Gallons): 5    Original Gravity: 1.057    Final Gravity: 1.010    IBU: 40    Boiling Time (Minutes): 60    Color: 11.9    Primary Fermentation (# of Days & Temp): 14 at 62    Tasting Notes: Yum! Maybe not a true American Amber- it's very balanced with malt and hops.   
This beer came about from a mistake. I wanted to make a Fat Tire clone, but AHS was out of Munich malt, and the hops I wanted. So, I subbed the malt, and then subbed the hops. The result was a beer that tastes like a cross between Fat Tire and Sam Adams Boston Ale. It's easy to drink, and most people love it. Hence the title- "Fat Sam".

The beersmith file is attached for those who have Beersmith. FatSam.bsm

The recipe is:

10 pounds pale malt (I used maris otter)
1 pound biscuit malt
1 pound crystal 60L

1 ounce centennial (to get you to 28-29 IBUs) 60 minutes
I used an ounce of 7.7 and .25 ounce of 8.5% AAUs
1 ounce Liberty (4.5%) 30 minutes
1 ounce crystal (3.3%) 2 minutes

Clean, well attenuating ale yeast. I've used Pacific ale yeast, WLP001, and Wyeast 1056, as well as Nottingham with good results.


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Old 06-27-2009, 02:43 PM   #2
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This beer scored a "38" last year in the NHBC. It's a good everyday drinker.


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Old 09-28-2009, 03:58 PM   #3
Ogdenenator
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Trying to use beersmith to convert this to extract with steeping grains.

Any idea what to do with the biscuit malt?
Just steep it anyway?

Thanks this looks like a good recipe
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Old 01-29-2010, 04:06 PM   #4
BrokenBrew
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After a little over two weeks on gas, I just pulled my first pint of this last night. This is probably the best beer I've made to date. Great malt flavor, plenty of bitterness, with a pretty good hop nose. Definitely one I'll do again!

The only thing I changed was I used Cascade for the second two hop additions, and WLP001 for the yeast.

Thanks for all you do on this board, all the great advice you've given me, and the great recipes. You, Revvy, EdWort (to name only a few) have helped me improve my beer far past I would have ever gotten on my own.

Thanks!

 
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Old 01-29-2010, 04:09 PM   #5
Yooper
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Quote:
Originally Posted by BrokenBrew View Post
Thanks for all you do on this board, all the great advice you've given me, and the great recipes. You, Revvy, EdWort (to name only a few) have helped me improve my beer far past I would have ever gotten on my own.

Thanks!
Thank you for the kind words. I'm glad the beer turned out so well for you!
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Old 06-13-2010, 04:03 PM   #6
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Does anyone think 1-3oz of Honey Malt would be good with this? Looking to make a honey flavored brew today.

 
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Old 06-22-2010, 09:52 PM   #7
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Yooper, I'm going to brew this this weekend. What mash temp and time do you recommend? I have a bunch of local New Mexico grown cascade hops. They seem to have a slightly higher AAU than store bought cascade. How do think they will do in this recipe. I used them in an Irish Red and the flavor and bitterness made it out of style but it was a great tasting beer anyway.
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Old 06-23-2010, 01:34 AM   #8
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Quote:
Originally Posted by AirRageous View Post
Yooper, I'm going to brew this this weekend. What mash temp and time do you recommend? I have a bunch of local New Mexico grown cascade hops. They seem to have a slightly higher AAU than store bought cascade. How do think they will do in this recipe. I used them in an Irish Red and the flavor and bitterness made it out of style but it was a great tasting beer anyway.
I mashed it at 153 or 154, I believe. I don't know about the cascades. I LOVE cascade, but this recipe isn't citrusy with the hops I chose, so it'd be a big difference. I think the malt bill will work fine with it, but it won't be anything like the recipes I've done.
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Old 06-23-2010, 03:02 AM   #9
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Thanks, I'll give it a go and let you know how it comes out in about 6 weeks or so.
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Old 06-24-2010, 05:02 PM   #10
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Quote:
Originally Posted by YooperBrew View Post
I mashed it at 153 or 154, I believe. I don't know about the cascades. I LOVE cascade, but this recipe isn't citrusy with the hops I chose, so it'd be a big difference. I think the malt bill will work fine with it, but it won't be anything like the recipes I've done.
I got ingredients for 10 gallons. I am going to split it to 2 five gallon batches. One will use the hops recommended here although they did not have Crystal so we subbed Mt. Hood. The other 5 gallons will be with the local DeSmet Farms Cascades. Should be interesting to taste the difference.


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