All Grain Yeast:
1056 Yeast Starter:
Yes! Batch Size (Gallons):
5 Original Gravity:
1.057 Final Gravity:
40 Boiling Time (Minutes):
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.