Fat Tire Amber Clone

Makes 5 gallons

6.6 Lbs. -Light unhopped malt extract syrup
½ lb 20L Crystal Malt
½ lb 40L Crystal Malt
½ lb Dextrin Malt
½ lb Munich Malt 10L
½ lb Victory Malt
1 oz Willamette Hops (boil 60 mins)
½ oz  Fuggle Hops (flavor hops, boil last 15 min)
1 oz Fuggle Hops (finishing hops, boil last 3 mins)
½ tsp Irish Moss (boil 60 mins)
2/3-¾ cup of corn sugar for bottling (Fat Tire is slightly lower in carbonation)
White Labs Dry English Yeast

Original Gravity = 1.052
Final Gravity = 1.014
Alcohol 4.6% by volume

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup, stirring to dissolve. Return to a boil, then add 1 oz. Willamette hops and Irish Moss, and boil for 60 minutes. Add ½ oz. Fuggle hops for last 15 minutes of the boil. Add 1 oz Fuggle hops for the last 3 minutes of the boil. Turn off heat then add remainder of Malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.