Originally Posted by StMarcos
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.