Tonight I’m brewing up a second attempt at an amber ale.  My first try was my third batch ever.  I wasn’t very happy with it and ended up giving most of it away.  Everyone who got some liked it, but it wasn’t up to my standards.  I hadn’t yet learned the importance of taking good notes, so I’m not sure what I did wrong.  It is very possible I racked it to the secondary too soon…but anyway, time to move on.

This amber ale is Mainstreet’s Fat Tire clone.  Not very original, I know.  Fat Tire was one of the two beers that got turned onto the craft beer scene (the other was McMenamin’s Ruby).  All I’m looking for is a very drinkable beer that I don’t have to think about too much.  I also think there’s something to be said for working on improving my consistency in brewing process.  This time around I’m using the New Belgium Fat Tire yeast (from Wyeast) and a yeast starter.  I’m also paying attention to the temperature when I pitch the yeast and getting a better cold break.

Amber Ale recipe
8lbs light malt extract
1lb CaraMunich malt
8 oz Special B malt
2oz Willamette hops (4.5% alpha) - (1oz @ 60, 1/2oz @ 15, 1/2oz @ 5)
Wyeast Fat Tire Ale