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Fat and Stoopid Amber Ale
Brewed: 03/26/2011 Kegged: 04/23/2011
 Well, one day I started to make my world-famous Phat & Tyred Amber Ale. Things went horribly wrong. The mash started out ok. I hit my strike temperature. My mash temp was a bit high at the beginning, but not so much that I even had to adjust. Everything was going great....
Until I started draining the wort from the cooler. I got (horror of horrors) a stuck sparge. Gosh darn it, I couldn't even drain all the first-running's. So, I had to scramble. I dumped my grains into a grain bag and steeped them in what was supposed to be my sparge water. But, I guess I had way too much sparge water because I ended up with way too much wort. Plus, some of my grain ended up in the boil pot because I was trying to dump it in the bag by myself.
At this point, I decided that I was not going to make "Phat & Tyred". Because of the thin wort, I decided to boil longer. And, I ended up adding some "left-over" LME to the batch. I quickly made a new profile in Beer Smith to sort of model my whole brewing experience. Then, rather than use the hops I had purchased for Phat & Tyred, I went with left-overs.
The recipe below approximates how everything ended up, but if this beer turns out awesome, it is going to be hard to screw up like this again.
This was the first batch of beer that I kegged.
| Fat & Stoopid Ale (AG) --- cost $27.93 |
| Style |
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American Amber Ale |
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Batch Size |
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5.50 gal |
| Type |
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All Grain |
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Boil Size |
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7.99 gal |
| Mash Efficiency |
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75.00 |
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Boil Time |
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120 minutes |
Recipe Characteristics
| Recipe Gravity |
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1.063 SG |
|
Estimated FG |
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1.016 SG |
| Recipe Bitterness |
|
38.9 IBU (Rager) |
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Alcohol by Volume |
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6.19 % |
| BU : GU |
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0.617 |
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| Recipe Color |
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12.8 SRM |
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| Measured OG: |
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1.060 |
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Measured FG: |
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1.014 |
| ADF: |
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77% |
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Measured ABV: |
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6% |
Ingredients
| Amount |
Item |
Type |
% or IBU |
| 1 lbs 8.0 oz |
Briess Wheat LME (3.0 SRM) |
Extract |
12.17 % |
| 7 lbs 11.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
62.39 % |
| 11.0 oz |
Biscuit Malt (23.0 SRM) |
Grain |
5.60 % |
| 11.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
5.60 % |
| 11.0 oz |
Munich Malt (9.0 SRM) |
Grain |
5.60 % |
| 11.0 oz |
Victory Malt (25.0 SRM) |
Grain |
5.60 % |
| 4.0 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2.03 % |
| 2.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
1.01 % |
| 0.50 oz |
Columbus [14.20 %] (60 min) |
Hops |
28.9 IBU |
| 0.25 oz |
Pearle [7.50 %] (10 min) |
Hops |
1.5 IBU |
| 0.75 oz |
Centennial [10.00 %] (10 min) |
Hops |
6.1 IBU |
| 0.50 oz |
Saaz [5.80 %] (10 min) |
Hops |
2.4 IBU |
| 0.50 tsp |
Irish Moss (Boil 15.0 min) |
Misc |
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| 0.50 tsp |
Yeast Nutrient (Boil 10.0 min) |
Misc |
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| 1 Pkgs |
American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml]
[Cultured] |
Yeast-Ale |
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Mash Profile
Single Infusion, Full Body, Batch Sparge
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| TOTALLY Screwed up the Sparge ... so none of the Mash information really means anything.
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
My first corny keg. Carb with 12 PSI @38F for 5 to 7 days.
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