Rusty Truck Brewing Co.’s Fender Bender Amber Ale clone

Rusty Truck Brewing Co.’s Fender Bender Amber Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.012
IBU = 35 SRM = 13 ABV = 6%

Ingredients
3.3 lbs. (1.5 kg) Briess, light, unhopped, liquid malt extract
2.0 lb. (0.9 kg) light, dried malt extract
1.2 lb. (0.54 kg) crystal malt (20 °L)
1.2 lb. (0.54 kg) crystal malt (40 °L)
14 oz. (0.39 kg) Vienna malt
8 oz. (0.22 kg) melanoidin malt (130 °L)
6 oz. (0.17 kg) cara-pils dextrin malt
1 oz. (28 g) black malt (450 °L)
6.87 AAU Magnum hop pellets (60 min.) (0.5 oz./14 g at 13.75 % alpha acids)
3.07 AAU Centennial hop pellets (30 min.) (0.3 oz./8.5 g at 10.25% alpha acids)
3.07 AAU Centennial hop pellets (15 min.) (0.3 oz./8.5 g at 10.25% alpha acids)
3.25 AAU Cascade hop pellets (0 min.) (0.5 oz./14 g at 6.5% alpha acids)
½ tsp. Irish moss (last 30 min.)
½ tsp. yeast nutrient (last 15 minutes of the boil)
White Labs WLP 051 (American Ale V) or Wyeast 1272 (American Ale II) yeast
0.75 cup (150g) of corn sugar for priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (67 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. Add the hops, Irish moss and yeast nutrient to the boil as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Add the dry hops and allow the beer to condition for 1 week and then bottle or keg. Allow the beer to carbonate and age for three weeks and enjoy your Fender Bender Amber ale clone.

All-grain option:
This is a single step infusion mash using 8 lbs. (3.62 kg) 2-row pale malt to replace the liquid and dried malt extracts. Mix all of the crushed grains with 6 gallons (23 L) of 173 °F (78 °C) water to stabilize at 152 ºF (67 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute Magnum hop addition to 0.4 oz. (11 g) (5.5 AAU) and the 30- and 15-minute Centennial additions to 0.25 oz. (7 g) (2.56 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grains recipe.