Amount	Item	Type	% or IBU
4 lbs 4.0 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	71.61 %
6.0 oz	Biscuit Malt (23.0 SRM)	Grain	6.32 %
6.0 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6.32 %
6.0 oz	Munich Malt (9.0 SRM)	Grain	6.32 %
6.0 oz	Victory Malt (25.0 SRM)	Grain	6.32 %
2.0 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2.11 %
1.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	1.01 %
0.50 oz	Williamette [5.50 %] (60 min)	Hops	25.6 IBU
0.25 oz	Fuggles [4.50 %] (25 min)	Hops	4.2 IBU
0.25 oz	Fuggles [4.50 %] (10 min)	Hops	2.1 IBU
0.25 tsp	Irish Moss (Boil 15.0 min)	Misc
0.25 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml] [Cultured]	Yeast-Ale

Mash Profile

**Single Infusion, Full Body, Batch Sparge**
Step Time	Name	Description	Step Temp
45 min	Mash In	Add 7.42 qt of water at 170.5 F	158.0 F

Batch Sparge Round 1: Sparge with 0.49 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of 168.0 F water
Recipe Notes
Harvested yeast from Phat & Tyred Ale http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11
Ferment 1 week ~65F followed by 1 week ~72F
Batch prime with 2.25 oz table sugar boiled in 1 cup water.

Comments 09/29/2010 esheppy
Have several of batch 5 left, but archived for my all grain version of the recipe.

10/03/2010 Brewing Day esheppy
Brewed up my first all-grain version of this beer. Everything went pretty well. I got a tiny boil-over, but not very much got out. Mashing temps stayed pretty perfect. Pitched right at 62 or so. Let it ferment on the coldish side.

10/07/2010 esheppy
Fermentation never really seemed all that active. I think I did a pretty decent job of temperature control. Now, just letting it go.

10/16/2010 Bottled esheppy
Bottled up 18 12oz bottles and 2 PET liter bottles. 2.25oz sugar in a little over a cup of water. Sample tasted good. Attenuated a bit more than expected, but that's ok. Should be ready to try some in a couple of weeks.

11/06/2010 esheppy
Compared the AG version to the PM. Visually they were right on. The taste was so very close. The AG version might have had just a touch of smoothness that is hard to describe. I am very happy with this version of the beer.

11/12/2010 esheppy
Had the AG LB with another of the PM batch.Same impressions. I might have even enjoyed the AG more this time.

12/09/2010 esheppy
Had the last of the PM recipe. Luckily I have plenty of the AG.

Phat & Tyred Ale Batch 5 --- cost $14.90

Style		American Amber Ale		Batch Size		2.40 gal
Type		Partial Mash		Boil Size		1.92 gal

Recipe Characteristics

Recipe Gravity

1.058 SG

Estimated FG

1.015 SG

Recipe Bitterness

31.4 IBU (Rager)

Alcohol by Volume

5.73 %

BU : GU

0.537

Recipe Color

11.9 SRM

Color

Measured OG:

1.059

Measured FG:

1.017

ADF:

71%

Measured ABV:

5.48%

Ingredients

Amount	Item	Type	% or IBU
2 lbs 8.0 oz	Briess Pilsen Light LME (2.0 SRM)	Extract	56.37 %
8.0 oz	Munich Malt (9.0 SRM)	Grain	11.27 %
8.0 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	11.27 %
4.0 oz	Biscuit Malt (23.0 SRM)	Grain	5.64 %
4.0 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5.64 %
4.0 oz	Victory Malt (25.0 SRM)	Grain	5.64 %
2.0 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2.82 %
1.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	1.35 %
0.50 oz	Williamette [5.50 %] (60 min)	Hops	22.2 IBU
0.50 oz	Fuggles [4.50 %] (25 min)	Hops	7.3 IBU
0.25 oz	Fuggles [4.50 %] (10 min)	Hops	1.8 IBU
0.25 tsp	Irish Moss (Boil 15.0 min)	Misc
0.25 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml] [Cultured]	Yeast-Ale

Mash Profile

**Single Infusion, Full Body, Batch Sparge**
Step Time	Name	Description	Step Temp
45 min	Mash In	Add 2.42 qt of water at 170.5 F	158.0 F

Batch Sparge Round 1: Sparge with 0.64 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.01 gal of 168.0 F water
Recipe Notes
Harvested yeast from Phat & Tyred Ale http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11
Ferment 1 week ~65F followed by 1 week ~72F
Batch prime with 2.25 oz table sugar boiled in 1 cup water.
04/17/2010 Brewing Day esheppy
Brewed this up. Let mash go almost a whole hour instead of just 45 minutes. Used yeast starter that has been going since Thursday. My OG was a bit high at 2.4 gal, so I added some water and then emptied some of the wort to drink. Probably still overfilled. Pitched at 72 and moved to a cold cooler.

05/08/2010 esheppy
Bottled this batch up. Attenuation was pretty good. Sample tasted great. Looking forward (as always) to this brew. I harvested some of the yeast for my next BH Black which I'll be brewing soon.

06/01/2010
Put a bunch of these into the beer fridge.

06/08/2010
Another 6 into beer fridge.

06/21/2010
Have had a couple of these. I do believe that this recipe is the best that I can do, so I think I am going to stop tinkering and make this my official recipe.

09/28/2010 esheppy
Well, I've had a few more of these (wonderful), and love every one. I lied on 6/21, though because now I am coming up with my All Grain version. Making it darker in the design since AG seems to (so far) come out so much lighter.

Phat & Tyred Ale Batch 4 --- cost $14.90

Style		American Amber Ale		Batch Size		2.40 gal
Type		Partial Mash		Boil Size		1.92 gal

Recipe Characteristics

Recipe Gravity

1.059 SG

Estimated FG

1.015 SG

Recipe Bitterness

31.4 IBU (Rager)

Alcohol by Volume

5.73 %

BU : GU

0.536

Recipe Color

12.8 SRM

Color

Measured OG:

1.056

Measured FG:

1.017

ADF:

69.6%

Measured ABV:

5.23%

Ingredients

Amount	Item	Type	% or IBU
2 lbs 8.0 oz	Briess Pilsen Light LME (2.0 SRM)	Extract	56.31 %
8.0 oz	Munich Malt (9.0 SRM)	Grain	11.26 %
8.0 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	11.26 %
4.0 oz	Biscuit Malt (23.0 SRM)	Grain	5.63 %
4.0 oz	Caramel/Crystal Malt - 45L (45.0 SRM)	Grain	5.63 %
4.0 oz	Victory Malt (25.0 SRM)	Grain	5.63 %
2.1 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2.93 %
1.0 oz	Chocolate Malt (350.0 SRM)	Grain	1.35 %
0.50 oz	Williamette [5.50 %] (60 min)	Hops	22.2 IBU
0.50 oz	Fuggles [4.50 %] (25 min)	Hops	7.3 IBU
0.25 oz	Fuggles [4.50 %] (10 min)	Hops	1.8 IBU
0.25 tsp	Irish Moss (Boil 15.0 min)	Misc
0.25 tsp	Yeast Nutrient (Boil 10.0 min)	Misc
1 Pkgs	American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml] [Cultured]	Yeast-Ale

Mash Profile

**Single Infusion, Full Body, Batch Sparge**
Step Time	Name	Description	Step Temp
45 min	Mash In	Add 2.43 qt of water at 170.5 F	158.0 F

Date	Note
12/10/2009 Thur	Mixed up starter for harvested yeast. Used 3oz LME in 2 cups water.
12/13/2009 Sun	Mixed it up. Mash was in my new 2 gallon water cooler. My OG was pretty low (1.056 as opposed to 1.059). I do not know what the issue was. The temps seemed about right, although temps range depending on where in the mash the probe is. Think next time I will increase the LME and reduce or get rid of the munich malt. Also cooled too much and had to heat up the wort. Stupidly, I pitched at the colder temp. Very little sign of life after about 5 hours.
12/14/2009 Mon	Early morning, Rutt was at about 70 and fermenting away, so I moved to conditioning cooler. Was glad to see that I did not completely kill the yeast by over cooling.
12/15/2009 Tues	Checked in the evening. Temp was starting to go down just a touch and the kraussen was down, so I moved back out of the conditioning cooler. Hopefully the yeasties are still working hard enough to finish this out.
01/03/2010 Sun	Boiled 2.25oz sugar in 1 cup water for priming. Bottled in 2 liter and 20 12 oz water. FG 1.017 ... which is not bad considering my track record with FG's so far. Sample was good. Not to bitter. Not too sweet. Should be 5.22% ABV.
01/18/2010 Mon	Put these in conditioning cooler. Might be good to give this a try on my birthday and compare it with the other two batches in the fridge.
02/12/2010 Fri	Tried one of these side-by-side-by-side with batches #2 and #3. #2 was the clearest. #3 had the best body. I think this one had the best taste. The differences were subtle enough, though, that it is really hard to pick a favorite. They are all so good. I do think this is a bit too dark for what I am going for, so maybe next time I'll take out the chocolate.... or maybe go with pale chocolate.
02/17/2010 Wed	Really enjoyed one after working out. The way the malts work together with the hops is a thing of beauty. This really is a flavorful nicely bodied beer.
02/26/2010 Fri	The body on this beer is so perfect. I really like the bready taste of this beer. Really love this beer.
02/28/2010 Sun	Last of these went into the beer fridge.

Phat & Tyred Batch 3 11/08/2009 --- $.56 / 12 oz bottle

Recipe	Phat & Tyred	Style	American Amber Ale
Brewer	Sheppy Brew	Batch	2.13 gal
Partial Mash

Recipe Characteristics

Recipe Gravity	1.059 OG	Estimated FG	1.015 FG
Recipe Bitterness	30 IBU	Alcohol by Volume	5.7%
Recipe Color	11° SRM	Alcohol by Weight	4.5%

Ingredients

Quantity	Grain	Type	Use
0.25 lb	Biscuit (Belgian)	Grain	Mashed
2.50 lb	Briess Pilsen Light LME	Extract	Extract
0.12 lb	CaraPils	Grain	Mashed
0.25 lb	Crystal 45L	Grain	Mashed
0.25 lb	Munich (German)	Grain	Mashed
0.25 lb	Two-row (US)	Grain	Mashed
0.25 lb	Victory Malt	Grain	Mashed
Quantity	Hop	Type	Time
0.25 oz	Fuggles	Pellet	5 minutes
0.50 oz	Fuggles	Pellet	20 minutes
0.50 oz	Willamette	Pellet	60 minutes
Quantity	Misc	Notes
1.00 unit	American Ale yeast WY1272	Yeast
0.50 unit	Irish Moss	Fining	1/2 tsp added 15 left in boil

Recipe Notes

1 day before brewing, smack the yeast pack.
Mash: 2.25 quarts water @170F over grain bag. Maintain temp of 150-158F for one hour. Sparge / Steep into about 1.5 gallons water close to168F for about 10 minutes.
Combine wort. Boil, adding hops at appropriate times. Add Irish Moss and Yeast Nutrient as instructed.
Ferment ~65F for one week, and ~72F for one week.
Batch prime with 2.25 oz table sugar.

Date
11/06/2009 Fri	Purchased ingredients. Had forgotten that my LBHS does not sell Briess Golden Light by bulk, so decided to try the Pilsen and go lighter rather than the amber to go darker.
11/08/2009 Sun	Mashed grains in bag inside our little cooler. According to the thermometer, it works absolutely perfectly. After 30 minutes, I tried added hot water, but think I should have just left it as is because the addition did not heat up the mash at all. In fact it lowered temp. Never got below 150, though. Spilled a bit pouring from cooler to pot. Not too much. Overfilled Rutt just from the pot. Not sure why I had so much liquid.
11/09/2009 Mon	Nice layer of Krausen on top. Temps 62 / 66 in the conditioning cooler. Thinking that next batch might include 2oz of chocolate malt and maybe a bit more 2-row.
11/24/2009 Tues	Boiled 2.25oz in 1 cups water and bottled into a 5L "party keg" and 10 12oz bottles (pretty good yield). The sample was downright fantastic. We will have to see how it turns out, but I am really looking forward to it. Not sure I'm actually going to want to share my party keg.
12/10/2009 Thur	Placed in conditioning cooler.
12/24/2009 Thur	My experience with the 5 liter party keg was a bit disappointing. Came out way foamy. The foaminess eventually went away but came back after pressure built back up. Ended up popping the little plastic piece out of the bung. The beer was foamy, but, it did not really taste as carbonated as it did out of the bottle. However, the bottles were really good. Might have to try the party pig.
02/26/2010 Fri	The foam on this one is absolutely perfect. Love the taste too. This is my most perfect beer.

Phat & Tyred 08/27/2009

Recipe	Phat & Tyred	Style	American Amber Ale
Brewer	Sheppy Brew	Batch	2.13 gal
Partial Mash

Recipe Characteristics

Recipe Gravity	1.060 OG	Estimated FG	1.015 FG
Recipe Bitterness	26 IBU	Alcohol by Volume	5.8%
Recipe Color	12° SRM	Alcohol by Weight	4.5%

Ingredients

Quantity	Grain	Type	Use
0.25 lb	Biscuit (Belgian)	Grain	Mashed
1.65 lb	Briess Golden Light LME	Extract	Extract
0.25 lb	CaraPils	Grain	Mashed
0.25 lb	Crystal 15L	Grain	Mashed
0.75 lb	Light DME	Extract	Extract
0.25 lb	Munich (German)	Grain	Mashed
0.25 lb	Victory Malt	Grain	Mashed
Quantity	Hop	Type	Time
0.25 oz	Fuggles	Pellet	5 minutes
0.25 oz	Fuggles	Pellet	20 minutes
0.50 oz	Willamette	Pellet	60 minutes
Quantity	Misc	Notes
1.00 unit	American Ale yeast WY1272	Yeast	Harvested from Eric's Red
0.50 unit	Irish Moss	Fining	1/2 tsp added 15 left in boil

Recipe Notes

3 days before brewing, prepare starter with harvested yeast.
Mash: 2.25 quarts water @170F over grain bag. Maintain temp of 150-158F for one hour. Sparge / Steep into about 1 gallon water close to168F for about 10 minutes.
Combine wort. Boil, adding hops at appropriate times. Add Irish Moss and Yeast Nutrient as instructed.
Ferment ~65F for one week, and ~72F for one week.
Batch prime with 2.0 oz table sugar.

Date
08/24/2009 Mon	Mixed up a starter using 1/2 cup extra light DME with 2 cups water.
08/27/2009 Thur	Mashed grains in our crockpot using the temperature probe. Think it seemed to work out ok, although I think controlling the temp in the brew pot on the stove was easier. Not sure. Guess we will have to see how it turns out. According to my little scale, I actually had 5/8 oz of Williamette hops. I just put them all in. Used yeast nutrient again.
09/08/2009 Tues	Tasted sample. Looks quite a bit lighter than the first batch of Phat. Still cloudy and a bit sweet. We will see how it changes over the next couple of days.
09/11/2009 Fri	Racked into bottling bucket and then bottled into 1 PET and 19 12 oz bottles. The color of the beer was much lighter than I expected. It might have tasted a bit more watery than my last Phat & T. Maybe my mash efficiency was not as high with this batch or maybe I mis-measured the extract the first time. Am certainly interested to compare this to my first batch and of course to New Belgium's Fat Tire.
09/27/2009 Sun	Placed into conditioning cooler.
10/09/2009 Sat	The waiting is killing me. Put one bottle in the fridge. I need to try this beer so I know if my next batch needs to be Phat & Tyred.
10/11/2009 Sun	Tried the beer. After only 2 weeks conditioning, the beer is great. It is not watery like I was afraid of.
10/12/2009 Mon	Placed some more in the beer fridge. Have to make room for some Wetta Blonde in the conditioning cooler.
10/15/2009 Thur	Most of these are now in the beer fridge. Had one of them while watching the Avs. Very good.
10/18/2009 Sun	Last of the bottles are now in the beer fridge.
10/30/2009 Fri	Tried one of this batch and the first batch. Very close. This batch is lighter in color, but cannot really tell a difference in taste.
12/01/2009 Tues	Certainly my favorite beer. Hope the new batch is as good as (or better than) these.
12/07/2009 Sun	Had another. Running out. Such an easy-drinking beer that it is easy for these to be gone before you know it. It is nice to know there is another batch that will be ready in a matter of weeks.
12/10/2009 Thur	Had another no new comments. Just love this beer.
12/16/2009 Tues	Had two more watching the avs just get killed. This beer is really wonderful. The hops combined with the bready malts really come through nicely. I am hoping that substituting Pilsen light LME for the Golden LME in my in process batches does not affect this too much.
12/28/2009 Mon	Had one while watching the Bears on MNF. The biscuity taste (victory / biscuit malt) is much more subtle on this beer than on the new recipe. Don't know if this one is just better conditioned or if the new recipe just has more of the tastes. This one is so perfectly balanced.
01/03/2009 Sun	Had another same great beer. Running out too fast.
01/17/2010 Sun	Had one while putting up garage door opener / watching football. Yummy stuff. Need to try to hold on to at least one of these to compare with the batch that is conditioning.

Phat & Tyred 07/01/2009

Recipe	Phat & Tyred	Style	American Amber Ale
Brewer	Sheppy Brew	Batch	2.13 gal
Partial Mash

Recipe Characteristics

Recipe Gravity	1.054 OG	Estimated FG	1.013 FG
Recipe Bitterness	27 IBU	Alcohol by Volume	5.2%
Recipe Color	12° SRM	Alcohol by Weight	4.1%

Ingredients

Quantity	Grain	Type	Use
0.12 lb	Biscuit (Belgian)	Grain	Mashed
1.50 lb	Briess Golden Light LME	Extract	Extract
0.25 lb	CaraPils	Grain	Mashed
0.25 lb	Crystal 20L	Grain	Mashed
0.75 lb	Dark DME	Extract	Extract
0.25 lb	Munich (German)	Grain	Mashed
0.12 lb	Victory Malt	Grain	Mashed
Quantity	Hop	Type	Time
0.25 oz	Fuggles	Pellet	5 minutes
0.25 oz	Fuggles	Pellet	20 minutes
0.50 oz	Willamette	Pellet	60 minutes
Quantity	Misc	Notes
1.00 unit	American Ale yeast WY1272	Yeast	Harvested From Eric's Red
1/2 tsp	Irish Moss	Fining	15 minutes

Recipe Notes

3 days before brewing, prepare starter with harvested yeast.
Mash: 1.75 quarts water @170F over grain bag. Maintain temp of 150 -158F for one hour. Sparge / Steep into about 1 gallon water close to 168F for about 10 minutes.
Combine wort. Boil, adding hops at appropriate times. Add Irish Moss and Yeast Nutrient as instructed.
Ferment ~65F for one week, and ~72F for one week.
Batch prime with 2.25 oz table sugar.

Date
06/28/2009 Sun	Mixed up a starter using 1/2 cup Dark DME with 2 cups water. Pitched my harvested WY1272 into a sanitized 1 gallon water container. Probably too big, but hopefully should be ok.
07/01/2009 Wed	My first partial mash. Not sure I controlled temp as well as I should have. Also, my big pot makes the 1.75 quarts pretty shallow. We will have to see how it turns out. Overfilled the keg.
07/02/2009 Thur	Checked the keg. Fermentation has taken off with a nice thick creamy layer of krausen. So far the harvested yeast seems to be going good. Glad I used a yeast nutrient.
07/07/2009 Tues	Tried a sample. Already can detect the Fat Tire taste in it. I like it already. Not sure I'll have to ferment as long as originally scheduled. Maybe check again around 7/16 or so.
07/16/2009 Thur	Used Rutt as a "bottling bucket" and batch primed with 2.25oz sugar. Bottled into 23 12oz bottles. Sanitized using Star San and really tried not to fear the foam. Sample tasted real good. Really looking forward to trying this side by side with Fat Tire.
08/01/2009 Sat	Put bottles into conditioning cooler.
08/12/2009 Wed	Put a couple into the fridge. Would like to compare to Fat Tire this weekend.
08/16/2009 Sun	Wow. This might be my new favorite. Compared a bottle to fat tire. A little darker and does not quite have the same "bready" taste as a fat tire, but I think I like it better. I may be able to come closer by increasing the "Victory" malt, but I am not sure I really want to come closer. I really like it how it is. I might have to do this one as my next mix.
08/17/2009 Mon	Placed 6 more bottles into the beer fridge.
08/22/2009 Sat	Placed a few more in the beer fridge.
08/27/2009 Thurs	Had two while brewing my second batch of Phat & Tyred. Still great. Do not notice a change at all, but given how pleased I was on my first taste (see 8/16) that is a good thing!
08/29/2009 Sat	Wonderful beer. I really like it. It is good that I am brewing another batch right now.
08/30/2009 Sun	I do believe that this is my best beer.
08/31/2009 Mon	Last of the bottles in the beer fridge.
09/05/2009 Sat	Had a few up in Breckenridge. I am glad I have more of these coming, because I will only have 10 left after this weekend. Might have to brew a double batch when I make this next time.
09/11/2009 Fri	Shared WW, WB, P&T, Northern Amber, Eric's Red, and Dragon Spit with Jerry, Lisa, and Grammy. Phat & Tyred was my favorite and Jerry said it was his too. The women preferred Wetta Blonde, which was my 2nd favorite. Jerry and I drank quite a few of these, so I will have to get this back on the schedule given that my 2nd attempt was pretty watery.
10/11/2009 Sun	Tried one of these. Probably a little more blended, but not as big a difference as other beers after conditioning.
11/01/2009 Sun	Finished off the last two of this batch. Will ferment another batch around 11/15.

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