permo
Well-Known Member
I have been researching a fat tire clone for a few months now, I have read many articles and many quotes and interviews from supposed New Belgium brewmasters. They say they use a clean american yeast, but I don't think they do...there is a taste there, an earthiness of some sort that is not malt related, it is yeast or hops...regardless.
I can say that fat tire is a fantastic session beer, not to assertive, but still keeps you coming back for more..bread crust, earthiness, biscuit, light noble hop/citrus aroma....medium carbonation...just a nice all round beer.
Here is what I have came up with for a grain bill and hop schedule for a 6 gallon batch.
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.00 %
0.50 lb Munich Malt (9.0 SRM) Grain 4.00 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.00 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.00 %
1.00 oz Williamette [5.50 %] (60 min) Hops 16.0 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
Mash at 154 for 60
Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.42 %
Bitterness: 16.4 IBU Calories: 235 cal/pint
So the question remains....what to use for yeast? A search of clone kits available on the internet shows a fifty/fifty split between neutral yeast strains and belgian strains......food for thought.
The adventerous brewer part of me says use the Chimay strain and ferment cool...........ramping up temps at the end.
Another part of me says use nottingham or US-05 and ferment on the lower end.
thoughts?
I can say that fat tire is a fantastic session beer, not to assertive, but still keeps you coming back for more..bread crust, earthiness, biscuit, light noble hop/citrus aroma....medium carbonation...just a nice all round beer.
Here is what I have came up with for a grain bill and hop schedule for a 6 gallon batch.
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.00 %
0.50 lb Munich Malt (9.0 SRM) Grain 4.00 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.00 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.00 %
1.00 oz Williamette [5.50 %] (60 min) Hops 16.0 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
Mash at 154 for 60
Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.42 %
Bitterness: 16.4 IBU Calories: 235 cal/pint
So the question remains....what to use for yeast? A search of clone kits available on the internet shows a fifty/fifty split between neutral yeast strains and belgian strains......food for thought.
The adventerous brewer part of me says use the Chimay strain and ferment cool...........ramping up temps at the end.
Another part of me says use nottingham or US-05 and ferment on the lower end.
thoughts?