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Old 11-27-2005, 12:26 PM   #101
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my HBS called for WLP001. i agree w/ EP. i wish i would have used the Belgian strain, because mine is half-way there. it should be more like a dubbel (my clone, not the original). mines not biscuity enough.......

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Old 11-27-2005, 03:31 PM   #102
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Quote:
Originally Posted by DeRoux's Broux
my HBS called for WLP001. i agree w/ EP. i wish i would have used the Belgian strain, because mine is half-way there. it should be more like a dubbel (my clone, not the original). mines not biscuity enough.......

I'm confused. Do you want a belgian ale or a Fat Tire clone?
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Old 11-27-2005, 04:40 PM   #103
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fat tire clone, but my HBS recipe isn't close. that's why i wondered if i should have used a belgian strain like those book clone recipe's call for. maybe that yeast strain helps the malty profile come out????
just playing devils advocate here....

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Old 11-27-2005, 06:22 PM   #104
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I've never had Fat Tire, so I'm judging based on ORRELSE's clone which others said was very close. There was also quite a discussion on this same topic over on the green board, and the concensus amongst the Old Wise Ones was the same.

The Belgian yeasts have a flavor profile all their own, to include banana, clove, spicy phenols, etc. Nothing wrong with that, if that's what you're after. But by most accounts, these are not characteristics of Fat Tire.

El P....don't worry, I'm sure it'll still be good!

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Old 11-27-2005, 09:37 PM   #105
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Too late to turn back now! Starter's already done, grain is in the mash tun and sparge water is being heated as I type. Like you said, if it's not a clone, it should be at least good and interesting.

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Old 11-29-2005, 05:32 AM   #106
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Some stats for the brew:
My first all grain 5 gallon batch
10.2 Lbs grain mashed at 149 for 90 min.
Collected 6.5 gallons of wort
60 min boil to reach 5.5 gal.
OG: 1.056 @ 83% Efficiency

I hope all future brews go as well as this went. This was one of the easiest brewing sessions. I thinks all of the extra time in mashing and waiting for things to come to a boil got me prepared for everything else plenty of time to spare. Update in a few weeks when it's ready. I'm planning a side-by-side comparison when it's finally bottled and conditioned.

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Old 12-02-2005, 06:22 AM   #107
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Alright!

I just ordered the ingredients to do this one again. I decided the general consensus on it was pretty good, so the only thing I'm tweaking is using chocolate wheat (it intrigues me) instead of chocolate malt. Other than that, I'm not tweaking it at all from the last version I did. I'm going to see if I can get the same consistency in flavor seeing I thought it was a very drinkable "session" type beer.
It seems like a good one to have on tap all the time.

Here is the final recipe I am sticking with.

Fat Tire Cloner

BJCP Style and Style Guidelines
10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.85
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 13.0
Anticipated IBU: 38.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
73.7 8.00 lbs. Pale Malt(2-row) Belgium 1.037 3
9.2 1.00 lbs. Munich Malt Belgium 1.038 8
4.6 0.50 lbs. Biscuit Malt Belgium 1.035 24
4.6 0.50 lbs. Crystal 10L America 1.035 10
4.6 0.50 lbs. Crystal 40L America 1.034 40
2.3 0.25 lbs. Special Roast Malt America 1.033 40
0.9 0.10 lbs. Chocolate Wheat Malt Belgium 1.030 500

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Willamette Pellet 5.50 24.6 60 min
1.00 oz. Fuggle Pellet 4.00 9.1 30 min
1.00 oz. Fuggle Pellet 4.00 4.8 15 min
1.00 oz. Willamette Pellet 5.50 0.0 0 min


Yeast
WYeast 1056 Amercan Ale/Chico


Notes
Safale-56 is the yeast used for this batch.

2 lbs. of toasted 2 row(350 deg for 30 mins) should be used.
This recipe I didn't have time to do it, so 8 lbs of 2-row was used.

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Old 12-02-2005, 03:35 PM   #108
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you'll dig the chocolate wheat grain. i use it in a bown ale.......
brew on!

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Old 12-05-2005, 08:37 AM   #109
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Default You were right about the yeast...

Well, you guys mentioned that you should use an american strain for the Fat Tire clone, and I would now have to agree. I used the White Labs WLP 550 Belgian Ale yeast and there is definately a difference. I just transferred to secondary and had a taste. It's good, very good actually, but not an exact clone. I think the grain came close. The color seems about right. But the belgian yeast is considerably different. Gets bottled in two weeks. Side by side test in a month.

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Old 12-05-2005, 01:19 PM   #110
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Quote:
Originally Posted by brewsmith
Well, you guys mentioned that you should use an american strain for the Fat Tire clone, and I would now have to agree. I used the White Labs WLP 550 Belgian Ale yeast and there is definately a difference. I just transferred to secondary and had a taste. It's good, very good actually, but not an exact clone. I think the grain came close. The color seems about right. But the belgian yeast is considerably different. Gets bottled in two weeks. Side by side test in a month.
i guess my grain bill was off, because i'm not happy with mine either. next time, i need to try y'alls recipe. my HBS's was off.....
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