(5 gallons, all-grain)
OG = 1.050 FG = 1.011
IBU = 19 SRM = 14 ABV = 4.8%

Ingredients:

8 lbs. 10 oz. (3.9 kg) 2-row pale malt
1 lb. (0.45 kg) Munich malt
6 oz. (170 g) Victory® malt
8 oz. (227 g) crystal malt (40° L)
2 oz. (57 g) pale chocolate malt
4.4 AAUs Target pellet hops (60 min.) (0.4 oz./11 g at 11% alpha acid)
2.5 AAUs Willamette pellet hops (10 min.) (0.5 oz./14 g at 5% alpha acid)
0.5 oz. (14 g) Goldings pellet hops (0 min.)
Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast
3/4 cup corn sugar (if priming)

Step by step:

Heat strike water to roughly 166 °F (74 °C). Mash grains in 3.25 gallons (12.4 L) of water at 154 °F (68 °C) for 45 minutes. Lauter collecting roughly 6 gallons (23 L) of wort in your brewpot. Bring to boil and add Target hop pellets. Boil for 50 minutes and add Willamette hop pellets. Boil 10 minutes longer and then add the Goldings hops. Remove from heat, give the wort a stir to create a whirlpool then let settle for 5 minutes. Cool the wort to about 70 °F (21 °C) and transfer to fermenting vessel with yeast. Ferment 68 °F (20 °C) until complete, approximately 7 days. At that point you can transfer to a secondary vessel, or condition for another week in primary. Rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few weeks to mellow and mature for best results.
Enable GingerCannot connect to Ginger Check your internet connection
or reload the browserDisable in this text fieldRephraseRephrase current sentenceEdit in Ginger×