I just kegged an all grain supposed fat tire approximation. It came out good but with a slightly acidic or lemony flavor. If I was shooting for that I'd think I nailed it, but it was totally unexpected.
Mashed at 154f for 90min
OG 1061
FG 1012
My expected OG was 1.052 so I overshot that and FG was supposed to be 1.010 so it is a tad high, but it was definitely done.
6.43% abv
10 gal batch
10lbs Munich
10lbs 2row
1lb victory
.5 biscuit
.25lb 80L crystal
.8oz Northern @60min
.6oz halertau @15min
.25oz Willamette @5min
All pellet
1332 ale yeast (not the recommended yeast butit was what I had)
Fermented in a chamber for 2 weeks at 64f 2 weeks at 69f
Kegged yesterday so it is really green.
Still very hazy, and I only pulled a tiny bit in a glass, but the final product tastes very similar to the intermediate fermenting samples.
Thanks for the help
Mashed at 154f for 90min
OG 1061
FG 1012
My expected OG was 1.052 so I overshot that and FG was supposed to be 1.010 so it is a tad high, but it was definitely done.
6.43% abv
10 gal batch
10lbs Munich
10lbs 2row
1lb victory
.5 biscuit
.25lb 80L crystal
.8oz Northern @60min
.6oz halertau @15min
.25oz Willamette @5min
All pellet
1332 ale yeast (not the recommended yeast butit was what I had)
Fermented in a chamber for 2 weeks at 64f 2 weeks at 69f
Kegged yesterday so it is really green.
Still very hazy, and I only pulled a tiny bit in a glass, but the final product tastes very similar to the intermediate fermenting samples.
Thanks for the help
