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Old 09-21-2005, 04:53 AM   #1
Brewsmith
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Default Fat Tire Clone

I checked the usual suspects and found this recipe for a Fat Tire Clone. http://hbd.org/cgi-bin/recipator/recipator?group=20&item=1517 The ingredients are as follows:
7 lb. American 2-row
1.5 lb. American Munich
0.5 lb. Belgiun Biscuit
0.75 lb. American Crystal 20L
4 oz. American Crystal 40L
4 oz. American Crystal 120L

1 oz. Williamette 5% 60 min
1.5 oz. Williamette aroma

Having never used biscuit malt before, does this seem about right. Also, I'm assuming that the aroma hops are to be added at heat knock-off and removed when cooled. Any suggestions, comments, tweaks?



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Old 09-26-2005, 08:13 PM   #2
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bump... im curious too!



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Old 09-26-2005, 08:21 PM   #3
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I use secondaries. :p
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Also interested. I've looked around and found maybe a half dozen different clone recipes for Fat Tire, but they all are pretty different. Biscuit Malt is about the only ingredient common to all of them.

I can't decide on which one to cook up, which is why "Fat Tire Clone" is last on my list of "on-deck" recipes.

-walker

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Old 09-26-2005, 11:41 PM   #4
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I just ordered a couple of books with recipes (Clone Brews etc.) and I'm almost positive that there is a recipe for Fat Tire in one of them. If there is I'll check out the differences and post.

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Old 09-27-2005, 04:28 AM   #5
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I'm brewing this recipe Thursday. I got it from another forum from a brewer who is well respected. He swears its as close as you can get.
I'm altering the hops because I'm no longer a big fan of NB, but here is a good base to get started with.

NOTE: The 2 lbs. of amber malt is home toasted Belgian Pale at 350 degrees for 25 mins.


Flat Ass Tired


Brew Type: All Grain
Style: American Amber Ale
Batch Size: 5.00 gal Assistant Brewer: Beer Wench
Boil Volume: 6.5 gal Boil Time: 90 min


Ingredients
6.00 lb Pale Malt (2 Row) Bel (3 SRM) Grain 58.5 %
2.00 lb Amber Malt (22 SRM) Grain 19.5 %
1.00 lb Munich Malt (9 SRM) Grain 9.8 %
0.50 lb Biscuit Malt (23 SRM) Grain 4.9 %
0.25 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 2.4 %
0.25 lb Caramel/Crystal Malt - 40L (40 SRM) Grain 2.4 %
0.25 lb Special Roast (50 SRM) Grain 2.4 %
0.75 oz Northern Brewer [8.5%] (60 min) Hops 22.8 IBU
0.50 oz Williamette [5.5%] (30 min) Hops 7.6 IBU
0.50 oz Williamette [5.5%] (15 min) Hops 4.9 IBU
0.50 oz Williamette [5.5%] (5 min) Hops 2.0 IBU
American Ale II (Wyeast Labs #1272) [Starter 1000 ml]

Beer Profile Estimated Original Gravity: 1.058 SG (1.045-1.056 SG) Measured Original Gravity: 1.059 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 12 SRM (11-18 SRM) Color [Color]
Bitterness: 37.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 5.7 % (4.5-5.7 %) Actual Alcohol by Volume: 6.1 %

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Old 09-27-2005, 06:44 AM   #6
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Quote:
Originally Posted by ORRELSE
...I'm altering the hops because I'm no longer a big fan of NB...
Kinda curious as to why you dont like NB anymore.
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Old 09-27-2005, 05:13 PM   #7
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Any extract? Im not up to all grains yet.

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Old 09-27-2005, 08:22 PM   #8
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Quote:
Originally Posted by Tony
Kinda curious as to why you dont like NB anymore.
Don't know. I did a batch of LWPA with NB instead of Perle and it just wasn't right. Didn't seem to fit with an IPA.

Quote:
Originally Posted by OtherWhiteMeat
Any extract? Im not up to all grains yet.
Substitute the top 2 lines of the recipe I posted with something like this:

4 lb Light DME
1 lb Wheat DME

That will get you close to the OG. The wheat DME might aid in head retention and add some body.
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Old 09-27-2005, 11:33 PM   #9
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Quote:
Originally Posted by ORRELSE
Don't know. I did a batch of LWPA with NB instead of Perle and it just wasn't right. Didn't seem to fit with an IPA.
Tony...he means Northern Brewer hops, not New Belgian Brewing, I think.
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Old 09-29-2005, 06:50 AM   #10
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Just received my copy of Beer Captured. The recipe in there calls for 8lb. Belgian two-row, Crystal 80L, Munich Malt, Victory Malt and Biscuit Malt. The grain base looks fairly similar to the above posted recipes. Hops are a little different. Magnum for bittering, Hallertau Hersbrucker for flavor and Williamette for aroma. All three agree on the Aroma hops. Hope this is useful.



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