Over-Inflated-Rubber-Thingy-Amber-Ale.md

Over Inflated Rubber Thingy Amber Ale v2 (Stomp Them Grapes/Hop to It!)

Fat Fire, New Belgium Brewery, Amber Ale Clone Brew

Original Gravity: 1.048 Final Gravity: 1.011

Ingredients

• 8 oz Crystal 20L
• 8 oz Munich 10L
• 8 oz CaraPils
• 8 oz Biscuit
• 1 oz Chocolate
• 6.5 lb Wheat Liquid malt extract
• 1 oz Willamette hops
• 1 oz Fuggle hops
• 1 tsp Irish moss (clarifying agent)
• US-05, Wyeast 1272 American Ale II

Directions

1. Remove the Wyeast pack and "smack" as instructed
2. Heat 1.5 gallons of water to 160 F, remove from heat
3. Place crushed specialty grains into a small muslin bag and steep for 30 minutes
4. Remove grains and allow excess water to drip off, discard grains
5. Add 6.5 lb Wheat liquid malt extract
6. After the extract has dissolved, top pot to comfortable boil volume, return to heat
7. When rolling boil, add 1 oz Willamette hops
8. After 45 minutes, add 1/2 oz Fuggle hops and 1 tsp Irish moss
9. After 10 minutes, add 1/2 oz Fuggle hops
10. After 5 minutes, remove pot from heat and chill as quickly as possible
11. Once wort is cooled below 80 F, pour into primary fermenter
12. Top off to 5 gallons with cool water
13. Stir with spoon to aerate, record starting gravity and pitch yeast
14. Place lid and airlock on and ferment at 62-72 F
15. After 7-10 days take another gravity reading (it should within 2-8 points of the final)
16. Rack the beer into a carboy for secondary fermentation
17. After another 10-14 days, take another gravity reading (it should be close to the final)
18. Rack beer into bottles (condition for 14 days) or a keg