jakecpunut
Well-Known Member
This recipe came from a guy on another forum.. It turned out well for him so I thought I'd give it a shot. He brewed it as a Fat Tire style but with more hops.. Well since I'm an IPA guy I bumped it up just a tad...
This is my 2nd BIAB
BeerSmith said 1.055 OG - I got 1.051
This is a 2 gallon batch and I'm actually using my old Mr Beer fermenter! It'll ferment at 68 degrees in the chest freezer. Probably will just ferment for 2 weeks?? and not do a secondary.
Got the temp down to 72 degrees in 15 minutes with IC and ice batch and pitched the 1272 American Ale II wyeast.. no starter since it was just a 2 gallon batch.
We'll see...
Recipe: Hoppy Tire
Brewer: Jake
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 2.40 gal
Boil Size: 3.00 gal
Estimated OG: 1.055 SG
Estimated Color: 12.3 SRM
Estimated IBU: 49.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.01 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 62.00 %
0.87 lb Aromatic Malt (26.0 SRM) Grain 17.92 %
0.44 lb Munich Malt - 10L (10.0 SRM) Grain 9.01 %
0.22 lb Biscuit Malt (23.0 SRM) Grain 4.51 %
0.11 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.19 %
0.11 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.19 %
0.11 lb Special Roast (50.0 SRM) Grain 2.19 %
0.50 oz Northern Brewer [8.00 %] (60 min) Hops 29.0 IBU
0.35 oz Williamette [5.50 %] (30 min) Hops 10.7 IBU
0.35 oz Williamette [5.50 %] (15 min) Hops 6.9 IBU
0.35 oz Williamette [5.50 %] (5 min) Hops 2.8 IBU
1 Pkgs American Ale II (Wyeast Labs #1272)
Mash Schedule: My Mash
Total Grain Weight: 4.86 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Mash 6.05 qt of water at 164.8 F 153.0 F
10 min sparge1 6.00 qt of water and heat to 170.0 F
10 min sparge2 4.00 qt of water and heat to 170.0 F
This is my 2nd BIAB
BeerSmith said 1.055 OG - I got 1.051
This is a 2 gallon batch and I'm actually using my old Mr Beer fermenter! It'll ferment at 68 degrees in the chest freezer. Probably will just ferment for 2 weeks?? and not do a secondary.
Got the temp down to 72 degrees in 15 minutes with IC and ice batch and pitched the 1272 American Ale II wyeast.. no starter since it was just a 2 gallon batch.
We'll see...
Recipe: Hoppy Tire
Brewer: Jake
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 2.40 gal
Boil Size: 3.00 gal
Estimated OG: 1.055 SG
Estimated Color: 12.3 SRM
Estimated IBU: 49.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.01 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 62.00 %
0.87 lb Aromatic Malt (26.0 SRM) Grain 17.92 %
0.44 lb Munich Malt - 10L (10.0 SRM) Grain 9.01 %
0.22 lb Biscuit Malt (23.0 SRM) Grain 4.51 %
0.11 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.19 %
0.11 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.19 %
0.11 lb Special Roast (50.0 SRM) Grain 2.19 %
0.50 oz Northern Brewer [8.00 %] (60 min) Hops 29.0 IBU
0.35 oz Williamette [5.50 %] (30 min) Hops 10.7 IBU
0.35 oz Williamette [5.50 %] (15 min) Hops 6.9 IBU
0.35 oz Williamette [5.50 %] (5 min) Hops 2.8 IBU
1 Pkgs American Ale II (Wyeast Labs #1272)
Mash Schedule: My Mash
Total Grain Weight: 4.86 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Mash 6.05 qt of water at 164.8 F 153.0 F
10 min sparge1 6.00 qt of water and heat to 170.0 F
10 min sparge2 4.00 qt of water and heat to 170.0 F
