- Recipe Type
- All Grain
- Yeast
- 1056
- Yeast Starter
- Yes!
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.057
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 40
- Color
- 11.9
- Primary Fermentation (# of Days & Temp)
- 14 at 62
- Tasting Notes
- Yum! Maybe not a true American Amber- it\'s very balanced with malt and hops.
This beer came about from a mistake. I wanted to make a Fat Tire clone, but AHS was out of Munich malt, and the hops I wanted. So, I subbed the malt, and then subbed the hops. The result was a beer that tastes like a cross between Fat Tire and Sam Adams Boston Ale. It's easy to drink, and most people love it. Hence the title- "Fat Sam".
The beersmith file is attached for those who have Beersmith. View attachment FatSam.bsm
The recipe is:
10 pounds pale malt (I used maris otter)
1 pound biscuit malt
1 pound crystal 60L
1 ounce centennial (to get you to 28-29 IBUs) 60 minutes
I used an ounce of 7.7 and .25 ounce of 8.5% AAUs
1 ounce Liberty (4.5%) 30 minutes
1 ounce crystal (3.3%) 2 minutes
Clean, well attenuating ale yeast. I've used Pacific ale yeast, WLP001, and Wyeast 1056, as well as Nottingham with good results.
The beersmith file is attached for those who have Beersmith. View attachment FatSam.bsm
The recipe is:
10 pounds pale malt (I used maris otter)
1 pound biscuit malt
1 pound crystal 60L
1 ounce centennial (to get you to 28-29 IBUs) 60 minutes
I used an ounce of 7.7 and .25 ounce of 8.5% AAUs
1 ounce Liberty (4.5%) 30 minutes
1 ounce crystal (3.3%) 2 minutes
Clean, well attenuating ale yeast. I've used Pacific ale yeast, WLP001, and Wyeast 1056, as well as Nottingham with good results.