permo
Well-Known Member
My friends and family are all really pushing me to try and clone fat tire. I don't want to clone it , but I want to tap into what makes it so pallatable. I think it is the malt profile for sure and I think I have a good recipe here, but I am not going to use a neutral yeast so I can give it my own spin. I am going to use Chimay yeast and ferment it in the low 70's. Yeast isn't a problem here, I have a 1 gallon chimay starter that I have been stepping up from 1 quart for a week and a half.
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 Argentine Cascade [3.70 %] (5 min) Hops 1.1 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
Mash at 153 or so....
What do you guys think? One thing I was thinking about was making it a tad more belgian by feeding a pound of clear or dark candi sugar into the primary...then I would have more a belgian dubbel with a fat tire..ish grain bill....I want this to be a gateway beer for some folks...so they get that..."wow what is that? This is great!" type of reaction that tasting your first great belgian style ale can give you.
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 Argentine Cascade [3.70 %] (5 min) Hops 1.1 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
Mash at 153 or so....
What do you guys think? One thing I was thinking about was making it a tad more belgian by feeding a pound of clear or dark candi sugar into the primary...then I would have more a belgian dubbel with a fat tire..ish grain bill....I want this to be a gateway beer for some folks...so they get that..."wow what is that? This is great!" type of reaction that tasting your first great belgian style ale can give you.