I have always enjoyed the impressively rich and malty beers from American microbreweries. I've so far only found that kind of malt flavours in American beers. Some of them have an incredible maltiness. I have so far not been able to get even close in my own beers. This beer is hopefully a step towards something more resembling. There is a whopping 21% specialty malts in this recipe, of which most of them are very aromatic and flavourful malts. Lets just hope that is doesn't come out too cloying. There is also a bit of bittering hops in there to cut some of the sweetness. The mashing efficiency came out a little low this time. Not sure why. It could of course have something to do with the specialty malts.
I have not found any information on the attenuation of the Fat Tire yeast, but Brew #57 came out at 80%, so it is pretty high.
The batch was brewed 2008-04-13.
American Brown Ale
25 liters. All grain, batch sparge
44 EBC (Dark brown)
3000g Maris Otter malt, Thomas Fawcett
2300g Münchener malt
500g Biscuit malt, Dingemans
300g Aromatic malt, Dingemans
300g Special B, Dingemans
200g Dark Crystal malt 300 EBC, Thomas Fawcett
100g Pale Chocolate, Thomas Fawcett
66C, 60 min
65g Cascade pellets, 5.8%, 60 min
30g Styrian Goldings pellets, 3.2%, 10 min
Wyeast Fat Tire yeast, on Brew #57's yeast cake
OG: 1.056 FG: 1.013 abv: 5.6%
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I couldn't agree more on the maltiness of American craft beers. If you could reproduce that part of the taste I would be very impressed indeed. Let's hope it works!
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