Fat Boy Deluxe

Recipe Characteristics

Ingredients

Recipe Notes

Grains were actually doubled and mashed at the same time in order to pull off enough wort for two 6 gallon batches. The idea being we would have the same wort and only change the type of hop for a single hop batch.

Batch Notes

Brewed Saturday, December 15, 2007. Drill died while milling grains, had to go it by hand. Mashed in basement. Started with 8 gallons of 168 degree water, poured grains into mash tun, losing a pound or two on the ground. Mash temperature was 155 degrees. Mashed for 60 minutes, then ran off a little over 5 gallons of wort. Batch sparged with an additional 8 gallons of 180 degree water. Stirred up mash and pulled off remaining wort, so each boiling pot had a total of 7 gallons of wort.

Brought wort to a boil (45 minute boil), added 45 minute hop addition, 1 ounce of Summit at 18.1% AA. Boiled for 30 minutes and then added 15 minute hop addition, 1 ounce of Summit. Boiled for 15 more minutes, cut the flame, and added final zero minute aroma hop addition, 1 ounce of Summit.

Cooled wort in about 15 minutes. Poured into carboy using a funnel and filter. Pitched 1 packet of US-05 American ale dry yeast and used a wine degasser to distribute yeast and oxygenate. Placed carboy on towel on first floor, which is usually kept at 60 degrees at 8:00 PM. Fermentation had begun by 8:00 AM.