Fat Tyre Clone(A(AID_BeA333?KAmerican Pale AlesAmerican Pale Ale…?+?G??@ff@A B@0ALight to deep copper color.Light to medium body, nice malt support.Similar to a Bitter but with higher bittering rates.Well attenuated.Sierra Nevada Pale Ale, Summit Pale Ale, Great Lakes Burning River Pale Ale.eAMagnum`A@ABA A!AGermanyA33cA@?A3AHallertau Hersbrucker@@AAA BMild to strong. 'Noble'.GermanyGerman lagers and ales.Hallertauer Mittelfruh, Crystal, Liberty, Mt. Hood.A@?S@Willamette@`@BHBABMild, slightly spicy.USA pimarily Oregon.English Ales, Bitters, India Pale Ales, Portes, StoutsFuggles, Styrian Goldings, E.K. Goldings.Ǎ@?/;?Pale Malt(2-row)t(2-row)America?ff?@}ϛB}ϘBA@BCrystal 80Lstal 80LverywhereX9?B@pABody and Richness.Distictive Nutty flavor.ӎBӋB?/@Munich Malt(light)t(light)AmericaX9? A@ AӎBӋB? @Victory Maltory MaltAmericaZ?A@ A'B'B@??Biscuit Maltit MaltBelgiumz?A@ As{Bs{B?LU?Irish MossFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.>Amercan Ale/ChicoWYeast1056Dry, Soft, Smooth, Clean.Great all round yeast.IMBBoise Idaho - VictoryA@AAA>@<AA DJeff McClainJason Hoodenpyle Ȇ??G?33@D@@@)\>)\>)\>***1) Dough in grains @ 1.20 qts/lb. 7.0 gallons for 20 minutes @ 128'F infussion 2) Mash @ 150'F for 60 minutes 3) Mash out at 168'F for 20 minutes 4) Initial runnings 4.5 gallons at 20.0 brix 5) 12.4 gal preboil at 11.1 brix 6) 11.0 gal post boild (in kettle hot) 13.0 brix (1.053) Bottled on 10/17 at 1.012 SG. Used 3/4 cup Kayro syrup (shrug).Pretty watery tasting and I really don't like this.@AAA@?z4@>B@A>P0AȆ?