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Old 03-15-2010, 04:25 PM   #11
jrfuda
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Jun 2009
, NC
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Interesting theory permo, maybe you should contact Boulder Brewings and see if you can get some suggestions from them.. maybe they'll reveal the part of the secret that New Belgium was not forthcoming with...
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Old 03-26-2010, 08:49 PM   #14
Beernip
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Jan 2009
Oregon.. Go Beavs!
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Of the two I would say Pacman.

 
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Old 03-27-2010, 02:27 AM   #15
tannnick
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Feb 2009
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use a clean american ale yeast. Fat tire yeast is as clean of an american ale yeast and is very versatile. I had the opportunity to use the fat tire ale yeast in 50+ of my homebrews, lived with the son for 2 years, and you can use it for anything. Pales, wheats, ambers, everything. It is not the yeast that that biscuity flavor comes from, but rather the perfect combination of malts. Also Fat Tire is a blended beer. It is not brewed in single batches. The flavor is contributed to the blending of multiple batches before going to packaging to maintain consistent flavor. They have the most elaborate quality control division I have ever heard of. Personally, California ale or american ale yeast will be perfect.

To clarify, Fat Tire yeast is a house yeast, but so are the other like 5 they have. The chimay story is about their beer called Abbey. Fat Tire was not their first beer, just the easiest to market.
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Old 03-29-2010, 03:18 AM   #17
StMarcos
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Apr 2008
Sebastopol, CA
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Curious how it turns out. 8% xtal seems high to me. I also don't taste any special B. Biscuit for sure.

 
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Old 03-29-2010, 01:12 PM   #18
permo
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Sep 2009
North Dakota
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Quote:
Originally Posted by StMarcos View Post
Curious how it turns out. 8% xtal seems high to me. I also don't taste any special B. Biscuit for sure.
Special B may or may not be in their grist, I have found about a 50/50 split saying it is or isn't. Same with cystal 120.....I decided to go with the special B. The brewmaster himself stated to use a very high percentage of light crystal or munich, up to %30. If anything I don't think I have enough..but we shall see. I am also thinking next time, if this doesn't turn out right, I will use biscuit, victory, special,aromatic,chocolate and crystal 120 in addition to high percentages of light crystal and munich. My thoughts are that the one I have going now is going to be great though....I should also note that I added about 2 oz of chocolate malt during the last 10 minutes of the mash.


quote from NB's Bouckaert:

"When trying to emulate Fat Tire Amber Ale, Bouckaert advises that you pay particular attention to the malt bill and the aging process. "We have a malt character that asks for a lot of light-colored malts," he says. "Specialty, Munich and light caramel malts comprise up to 30 percent. For the signature toasted biscuit flavor of this brown-amber beer, add from 5 to 10 percent of malts with a nutty character." For hops, he recommends shooting for 16 IBUs with a subtle late addition of aroma or dry hops. "Don't use Cascade or other overpowering hops," Bouckaert adds. "



I should also note that I added about 2 oz of chocolate malt during the last 10 minutes of the mash.

 
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Old 04-05-2010, 02:04 PM   #19
permo
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Sep 2009
North Dakota
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update:

mashed at 154, hit OG of 1.056..just a little high but still perfectly within range. I used washed rogue pacman yeast from a %10 ABV 100 IBU IIPA. After about a 5 days at 62 degrees the brew hit terminal gravity at 1.013 and now it is just sitting on the primary cake clearing up and waiting to be bottled.

It appears as if this yeast was certainly no worse for the wear after the IIPA, some say you should not reuse yeast from high gravity high IBU beers.....

 
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Old 04-05-2010, 04:46 PM   #20
Beernip
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Jan 2009
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How did the sample taste?

 
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