This recipe has been mentioned here before, but it's from the Hophead on the green board, and it is reportedly extremely close to Fat Tire. I need some help converting the recipe to partial mash. Do I consider the amber malt to be enzymatic, or non-enzymatic? I have a maximum capacity for the PM of 4lbs, so it'll be tough if it's non-enzymatic.
Thanks for any help.
Thanks for any help.
Flat Ass Tired
Brew Type: All Grain
Style: American Amber Ale
Batch Size: 5.00 gal Assistant Brewer: Beer Wench
Boil Volume: 6.5 gal Boil Time: 90 min
Ingredients
6.00 lb Pale Malt (2 Row) Bel (3 SRM) Grain 58.5 %
2.00 lb Amber Malt (22 SRM) Grain 19.5 % (2lbs Pale malt oven toasted at 350 degrees for 30 minutes)
1.00 lb Munich Malt (9 SRM) Grain 9.8 %
0.50 lb Biscuit Malt (23 SRM) Grain 4.9 %
0.25 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 2.4 %
0.25 lb Caramel/Crystal Malt - 40L (40 SRM) Grain 2.4 %
0.25 lb Special Roast (50 SRM) Grain 2.4 %
0.75 oz Northern Brewer [8.5%] (60 min) Hops 22.8 IBU
0.50 oz Williamette [5.5%] (30 min) Hops 7.6 IBU
0.50 oz Williamette [5.5%] (15 min) Hops 4.9 IBU
0.50 oz Williamette [5.5%] (5 min) Hops 2.0 IBU
American Ale II (Wyeast Labs #1272) [Starter 1000 ml]
Beer Profile Estimated Original Gravity: 1.058 SG (1.045-1.056 SG) Measured Original Gravity: 1.059 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 12 SRM (11-18 SRM) Color [Color]
Bitterness: 37.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 5.7 % (4.5-5.7 %) Actual Alcohol by Volume: 6.1 %