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Old 08-01-2006, 12:54 PM   #1
gonzoflick
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Default Fat Tyre Recipe

Found this online...wanted you guys's opinion before I bought the stuff. Been interested in Fat Tire for a while.

1 tsp gypsum
Grain: 1 lb. American Munich
4 oz. American victory
8 oz. Belgian biscuit
4 oz. American crystal 20L
4 oz. American crystal 40L
4 oz. Dextrine malt (Cara-Pils)
Steep: crushed grains are put into bags and placed into 2.5 quarts of water and held at 155F for 45 minutes.

bags are then put into a strainer and slowly rinsed with 5 quarts of 170F water.
Boil: 60 minutes SG 1.098 3 gallons
7 lb. Light malt extract
boil timing begins when the hot break happens.
Irish moss is added in the last 15 minutes of the boil.
Hops: 0.75 oz. Northern Brewer (8.5% AA, 60 min.)
0.5 oz. Willamette (5% AA, 30 min.)
0.5 oz. Willamette (5% AA, 15 min.)
0.5 oz. Willamette (5% AA, 5 min.)
Yeast: Wyeast 1272 (American Ale II)

Made a starter the day before brewing. Smacked the yeast pack in the morning and pitched into 1 quart water and 1 cup light DME that was boiled for 15 minutes and cooled to 72F about 12 hours after smacking it.
Log: Primary ferment at 70F until bubbling had slowed to one every 90 seconds. Then wait one more day.

Rack into secondary and keep at 70F for at least two weeks before bottling.
Carbonation: 2/3 cup corn sugar boiled in 1 pint of water.

Thanks


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Old 08-01-2006, 01:57 PM   #2
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First, if you search here, the Fat Tire recipe has been covered probably as much as any I have seen on this site in my short time here. That being said, while the recipe you list is very close to others I have seen, I don't think it will be dark enough. most recipes call for small quantities of chocolate malt to get that rich color. However, I had some very interesting discussions with one of the New Belgian brewers over the winter who said they do not use chocolate (due to its astringent flavor characteristics) but rather a darker crystal malt to achieve that color and maintain malty sweetness. So, I'd substitute the crystal 40 (and possible the 20) for 80 or 100--best way would be to use pro mash or similar program to try and achieve the same SRM. I made mine with all Willamette and was happy with the hops but the brewer suggested a second hop of an "earthy" variety (I beleive Fuggles was suggested).

Hope this helps.


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Old 08-01-2006, 06:49 PM   #3
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Gosh, I hate to get a Fat Tire clone thread going again, but friends just dying to get me to brew one. They don't believe me when I say it's not the cat's ass...good, but not the cat's ass and was a gateway brew to real beers for lots of folks.

Here's an extract recipe I'm kicking around for a target drink-date of late spring 2007.

Target SG: 1.052
IBU: 19.5

1# Caramel 20L
.5# Munich 2-row
.25# Biscuit Malt
.25# Chocolate 2-row

Toast the munich malt at 350 degrees for about 15 minutes or so.

6# light LME

Hops:
.75oz Hallertau (60min remaining)
.5oz Fuggle (15min remaining)
1oz Fuggle (flameout for 3min)

Irish Moss at 15min

1056 yeast.
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Old 08-01-2006, 08:27 PM   #4
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I just made a Fat Tire Amber Ale clone on 7/9/06. Here's the recipe I used:

Grains:
3 oz biscuit mailt
1/2 lb Crystal 90L
1/4 Victory Malt
6 oz Munich Malt

Steeped 20 minutes at 150.

Extract: (LME)
4 lbs. Extra pale extract
3 lbs Pale extract

Hops:
3/4 oz Northern Brewer (bittering)
1/2 oz Hersbrucker (15 mins)
1/4 oz Willamette (5 mins)

I used White labs California Ale yest. Original s.g was 1.050, finished at 1.010.

This is very good! We've only sampled a couple that aren't quite carbonated enough yet, but it's still a smooth tasty ale even green.

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Old 08-01-2006, 09:32 PM   #5
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Check out this thread...


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