- Recipe Type
- All Grain
- Yeast
- Wyeast 1272
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- Starter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.049
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- 8.7
- Primary Fermentation (# of Days & Temp)
- Your preference
- Secondary Fermentation (# of Days & Temp)
- Your preference
- Additional Fermentation
- NA
- Tasting Notes
- Needs changes...
Fat Tire Clone
This is the recipe given by New Belgium in the Dec 2010 BYO issue. The only difference is that I used .10lbs more of C60 than the recipe because I couldn't measure .40.
70% efficiency:
Maris Otter 8.50lb
Munich 1.0lb
C60 .5lb
Victory .4lb
Single Infusion Mash at 154ºF for 60 min.
UK Target 10.5AA .40oz @60min
Willamette 4.5AA .5oz @10min
UK Golding 5.5AA .5oz @turn off
I fermented this at 68ºF using my typical 3 weeks in the primary. It then conditioned in a corny for approx 3 weeks before being cooled and forced carbed.
Tasting Notes:
This is NOT Fat Tire. It is a good beer though. The nutty/biscuity flavor and aroma of Fat Tire just isn't there. I believe that part of this is the yeast (they gave 1272 in the article but I think that was just to recommend something available that was close). I also think I will up the Victory Malt next time and add some biscuit.
I'm keeping the recipe and will probably brew it again as is, but it is not Fat Tire.
I hope more people comment on this and come up with ways to make this closer to the real thing.
This is the recipe given by New Belgium in the Dec 2010 BYO issue. The only difference is that I used .10lbs more of C60 than the recipe because I couldn't measure .40.
70% efficiency:
Maris Otter 8.50lb
Munich 1.0lb
C60 .5lb
Victory .4lb
Single Infusion Mash at 154ºF for 60 min.
UK Target 10.5AA .40oz @60min
Willamette 4.5AA .5oz @10min
UK Golding 5.5AA .5oz @turn off
I fermented this at 68ºF using my typical 3 weeks in the primary. It then conditioned in a corny for approx 3 weeks before being cooled and forced carbed.
Tasting Notes:
This is NOT Fat Tire. It is a good beer though. The nutty/biscuity flavor and aroma of Fat Tire just isn't there. I believe that part of this is the yeast (they gave 1272 in the article but I think that was just to recommend something available that was close). I also think I will up the Victory Malt next time and add some biscuit.
I'm keeping the recipe and will probably brew it again as is, but it is not Fat Tire.
I hope more people comment on this and come up with ways to make this closer to the real thing.