Belgian Amber Ale - Fat Tire Recipe - Home Brew Forums
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Old 03-07-2010, 05:33 AM   #1
permo
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Sep 2009
North Dakota
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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.



 
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Old 03-07-2010, 12:58 PM   #2

I've never thought of Belgians as gateway beers - interesting idea, good luck!



 
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Old 03-07-2010, 01:12 PM   #3
blackwaterbrewer
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Dec 2008
virginia beach
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fat tire is not a belgian beer. it is an american amber ale fermented with american ale yeast. I use white labs 001. if you use a chimay yeast you will probably have good beer, but it will taste nothing like fat tire. If you would like to try my fat tire clone recipe, i will post it. it is almost perfect. it took 11 years of tweaking.
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Old 03-07-2010, 01:37 PM   #4
JakeTheHopDog
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Feb 2010
Spring Hill, FL
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Quote:
Originally Posted by blackwaterbrewer View Post
fat tire is not a belgian beer. it is an american amber ale fermented with american ale yeast. I use white labs 001. if you use a chimay yeast you will probably have good beer, but it will taste nothing like fat tire. If you would like to try my fat tire clone recipe, i will post it. it is almost perfect. it took 11 years of tweaking.
Blakwaterbrewer,
Any chance you have that in an extract recipe w/specialty grains? I've looked for a good Fat Tire recipe, but most say "It's close". 11 years of tweaking and I bet yours is dead on.
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Old 03-07-2010, 06:43 PM   #5
permo
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Sep 2009
North Dakota
Posts: 2,940
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Quote:
Originally Posted by blackwaterbrewer View Post
fat tire is not a belgian beer. it is an american amber ale fermented with american ale yeast. I use white labs 001. if you use a chimay yeast you will probably have good beer, but it will taste nothing like fat tire. If you would like to try my fat tire clone recipe, i will post it. it is almost perfect. it took 11 years of tweaking.
That would be great! Please post it if you do not mind

 
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Old 03-07-2010, 10:44 PM   #6
marc06
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Sep 2008
Wilmington, NC
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The BYO clone uses White Labs California Ale V yeast

 
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Old 06-07-2010, 01:49 AM   #7
iamahomebrewer
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Jul 2009
Ferndale
Posts: 15

blackwater brewer: so are you going to post that recipe, i'm on pins and freakin needles...

 
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Old 06-07-2010, 01:51 AM   #8
Pilgarlic
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Feb 2010
Tampa Bay, Florida
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Post it! Post it! Post it! Post it!

 
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Old 06-07-2010, 02:15 PM   #9
permo
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Sep 2009
North Dakota
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No worries guys, this brew, after conditioning properly and with one additon I made to the recipe, is a dead ringer for fat tire.

The only change I made to the grain bill is that I threw a small handfull of chocolate malt into the mash tun with 10 minutes left in the mash. I think this was key to getting that fat tire flavor. I would say maybe .25 oz, if not less of the choco malt.

 
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Old 06-08-2010, 02:57 AM   #10
Redbeard5289
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Jul 2009
Kasson, Minnesota
Posts: 177
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way cool recipe... Going to have to give this one a try.

Permo, what did you do to condition it properly?
Just curious...

Thanks
Redbeard5289



 
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