Fat Tire Ale Clone (All Grain)

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00      
Anticipated OG: 1.043 Plato: 10.67
Anticipated SRM: 13.8        
Anticipated IBU: 19.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 11.76  Gal   
Pre-Boil Gravity: 1.036  SG 9.12 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
75.0 12.00 lbs.  Pale Malt(2-row) America 1.036 2
12.5 2.00 lbs.  Crystal 20L America 1.035 20
6.3 1.00 lbs.  Munich Malt Germany 1.037 8
3.1 0.50 lbs.  Biscuit Malt Belgium 1.035 24
3.1 0.50 lbs.  Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Hallertauer Pellet 4.00 13.2 45 min
1.00 oz.  Fuggle Pellet 4.75 3.1 15 min
1.50 oz.  Fuggle Pellet 4.75 2.9 5 min


Extras
Amount Name Type Time
2.00 Tsp  Irish Moss Fining 15 Min.(boil)


Yeast
WYeast 1056 Amercan Ale/Chico


Water Profile
Profile:   
Profile known for:   
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 16.00   
Water Qts: 8.42 Before Additional Infusions
Water Gal: 2.11 Before Additional Infusions
Qts Water Per Lbs Grain: 0.53 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 45 Min
Mash-out Rest: 170 15 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 3.39 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
OG: 1.055 1. Mash Liquor is 1 qt/lb 2. Adding grist into 170DegF mash liquor will stabilize to about 152 DegF 3. Sparge with 170 DegF Liquor to obtain 6 to 6.5 gallons wort 4. ferment at 65 to 69 DegF


Awards
Fat Tire Clone Dana Johnson Zymurgy July/August 2003 p38



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