Yambor44

Recipes 

Fat Tire that is.................




And my SMaSH Cascade (Marris Otter and Cascade). Ended up at 5.19 ABV. Sample tasted real good. Should be a nice summer session beer. I made this beer to see if it was the Marris Otter or the Kent Goldings Hops that I found non appealing in my Best Bitter. Must have been the hops.

ecojack

Recipes 

Looks great!

__________________
Primary: Karankawa Pale Ale
Primary: Palisade Pale Ale
On Deck: AHS Summer Irish Ale & Honey Hibiscus Wit

jamesnsw

Recipes 

Mmm looks delicious.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale

EricCSU

Recipes 

What did you not like about EKGs? I have never brewed with them so I don't know that hop very well. Is the Fat Tire a clone? What was your recipe?

Eric

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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

Yambor44

Recipes 

Just has a funny taste (to me) I guess. I have made a best bittier kit from extract and grains back when I first started that I really liked. This is the first All grain version that I have done and the first time using the EKG hops. So I don't know. I have had 2 experienced beer drinkers try it and they both say its spot on for an English Yale (taste and mouth feel) so I have ruled out off flavors and infections.

Yes the Fat Tire is a clone. I will post recipe after I get home today. I toasted 4 pounds of 2 row to make the Amber Malt and it really kicked up the "roastyness" of this beer. Tastes real good.

Yambor44

Recipes 

Here ya go:
Fat Tyre
16-E Belgian Specialty Ale
Author: Rob
Date: 10/3/09

Size: 11.0 gal
Efficiency: 77.0%
Attenuation: 75.0%
Calories: 175.19 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.026 - 1.120)
Terminal Gravity: 1.013 (0.995 - 1.035)
Color: 15.9 (1.0 - 50.0)
Alcohol: 5.18% (2.5% - 14.5%)
Bitterness: 30.4 (0.0 - 100.0)

Ingredients:
14.0 lb American 2-row
4.0 lb Amber Malt
2.0 lb Munich Malt
1.0 lb Biscuit Malt (Mout Roost 50)
.5 lb Special Roast Malt
.5 lb 2-Row Caramel Malt 40L
.5 lb 2-Row Caramel Malt 10L
2 oz Northern Brewer (5.7%) - added during boil, boiled 60 min
1 oz Willamette (4.6%) - added during boil, boiled 30 min
1 oz Willamette (4.6%) - added during boil, boiled 15 min
1 oz Willamette (4.6%) - added during boil, boiled 5.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
To make Amber Malt put 4 pounds of 2 row on a cookie sheet in the oven. Heat at 350 for 20-25 minutes, stirring at the 15 minute mark.

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