Jud
Well-Known Member
I took the Fat Tire Clone out of the North American Clone Brews Book. I was brewing this for my SWMBO. I force carbed it last night. I filled up a pint glass, and it doesn't taste like Fat Tire. I have no idea. You guys think you could look it over for me and see what happened? Oh not that I am complaining. It taste closer to Dead Guy Ale. This is something I can live with, but I would like to know how to fix it, for SWMBO. Thanks!!
Type: All Grain
Date: 12/23/2009
Batch Size: 5.50 gal
Brewer: Jud
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 78.00
Taste Notes:
Ingredients
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.62 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.69 %
0.50 lb Munich Malt (9.0 SRM) Grain 3.85 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.85 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.3 IBU
1.00 oz Saaz [4.00 %] (15 min) Hops 6.1 IBU
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Beer Profile
Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.90 % Actual Alcohol by Vol: 0.65 %
Bitterness: 21.4 IBU
Est Color: 19.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 13.00 lb
Sparge Water: 1.52 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 16.25 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 9.10 qt of water at 196.6 F 168.0 F
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for:
Storage Temperature: 37.0 F
Type: All Grain
Date: 12/23/2009
Batch Size: 5.50 gal
Brewer: Jud
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 78.00
Taste Notes:
Ingredients
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.62 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.69 %
0.50 lb Munich Malt (9.0 SRM) Grain 3.85 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.85 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.3 IBU
1.00 oz Saaz [4.00 %] (15 min) Hops 6.1 IBU
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Beer Profile
Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.90 % Actual Alcohol by Vol: 0.65 %
Bitterness: 21.4 IBU
Est Color: 19.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 13.00 lb
Sparge Water: 1.52 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 16.25 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 9.10 qt of water at 196.6 F 168.0 F
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for:
Storage Temperature: 37.0 F