Flying Dog Brewery Tire Bite Golden Ale recipe

(5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.012
IBU = 18 SRM = 4 ABV = 4.5%

Ingredients

8 lbs. (3.6 kg) 2-row pale malt
1 lb. (0.45 kg) white wheat malt
10 oz. (0.28 kg) Munich malt
4.25 AAU Perle hops (75 min.) (0.61 oz./17 g at 7% alpha acids)
2 AAU Hallertau hops (2 min.) (0.5 oz./14 g at 4% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1007 (German Ale) or White Labs WLP029 (German Ale/Kölsch) yeast (1 qt./~1 L yeast starter)
3/4 cup corn sugar (if priming)

Step by Step

Mash the grains at 153 °F (67 °C) for 45 minutes. Sparge with hot water of 170 °F (77 °C) or more to collect 5 gallons (19 L) of wort. Add 1.5 gallons (5.7 L) of water and bring to boil.

Boil for 90 minutes total. After the boil is complete, chill the wort down to pitching temperature, aerate the wort, and pitch the yeast.

Ferment at 65 °F (18 °C) until complete (7 to 10 days), then hold the beer at 65 °F (18 °C) for another six days for a diacetyl rest. When the rest is complete, bottle or keg as normal.

Extract with Grains Option: Scale the 2-row pale malt down to 6 oz. (170 g). Add 1 lb. 10 oz. (0.7 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract (late addition). Place the crushed malts in a nylon steeping bag and steep in 3 qts. (2.8 L) of water at 153 °F (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in the dried malt extract and bring to a boil. Add Perle hops and boil for 75 minutes total, adding remaining hops at times indicated in the ingredient list. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. After the boil, cool the wort and transfer to fermenting vessel. Top up to 5 gallons (19 L). with water. Follow the remainder of the all-grain recipe.