Fat Tire Amber Ale 10 Beer Recipe | BIAB Belgian Dubbel by Ozarks Mountain Brewery | Brewer's Friend
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Fat Tire Amber Ale 10

173 calories 15.7 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Todd
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Monday April 1st 2013
1.053
1.010
5.5%
34.9
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.36 lb American - Pale 2-Row13.36 lb Pale 2-Row 37 1.8 62.2%
1.91 lb Belgian - Munich1.91 lb Munich 38 6 8.9%
3.82 lb Canadian - Honey Malt3.82 lb Honey Malt 37 25 17.8%
0.95 lb Belgian - CaraMunich0.95 lb CaraMunich 33 50 4.4%
0.48 lb American - Caramel / Crystal 10L0.48 lb Caramel / Crystal 10L 35 10 2.2%
0.48 lb American - Caramel / Crystal 40L0.48 lb Caramel / Crystal 40L 34 40 2.2%
0.48 lb American - Special Roast0.48 lb Special Roast 33 50 2.2%
21.48 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.32 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 6.6 22.2%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 4.26 22.2%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 1.71 22.2%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.2 qt Temperature -- 153 °F 60 min
22.9 qt Sparge -- 170 °F 10 min
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale / Light Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
Mash Chemistry and Brewing Water Calculator
 
Notes

this turned out to be a very strong flavored beer with a caramel overtone, ran it through a 5 micron filter then dry keg hopped with 1/2 ounce each of Amarillo, Cascade and Hallertau tied to the bottom of the dip tube then bottled through it to end up with a nice finish, overall very nice and twice the flavor than most Belgian Saison's but I think this turned out very good!

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2016-03-24 19:31 UTC
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