PHAT TYRE AMBER ALE

 PHAT TYRE AMBER ALE (All Grain)

OG 1.052 READY: 6 WEEKS

Suggested fermentation schedule:

- -1-2 week primary; 1-2 weeks secondary; 2 weeks bottle conditioning

MASH INGREDIENTS

- -5 lbs. Belgian Pilsner malt

- -2 lbs. German Munich Malt

- -2 lbs. German Dark Munich Malt

- -0.50 lbs. Victory Malt

- -0.50 lbs. Breiss Crystal 60

MASH SCHEDULE OPTION A:

MULTI STEP

Protein Rest: 122° F for 20 minutes

Sacch’ Rest: 152 F for 60 minutes

Mashout: 170° F for 10 minutes

MASH SCHEDULE OPTION B:

SINGLE INFUSION

Sacch’ Rest: 152° F for 60 minutes

Mashout: 170° F for 10 minutes

BOIL ADDITIONS & TIMES

1 oz Perle (60 min)

1 oz Hersbrucker (15 min)

YEAST

If you chose dry yeast: SAFALE US-05. Optimum temperature: 59-75°F

If you chose liquid yeast: WYEAST #1762 BELGIAN ABBEY II. Optimum temperature: 65-75°F

BOIL ADDITIONS & TIMES

- -1 oz Perle (60 min)

- -1 oz Hersbrucker (15 min)

YEAST

- -If you chose dry yeast:SAFALE US-05. OPTIMUM TEMPERATURE: 59-75°F

- -If you chose liquid yeast:WYEAST #1762 BELGIAN ABBEY II. OPTIMUM TEMPERATURE: 65-75°F