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Old 12-05-2005, 04:20 PM   #111
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Quote:
Originally Posted by DeRoux's Broux
i guess my grain bill was off, because i'm not happy with mine either. next time, i need to try y'alls recipe. my HBS's was off.....

I'm tellin' ya, try the recipe I posted. It doesn't get any closer than that, IMHO.

I changed the hops a little bit and now the bitterness isn't so harsh. Fat Tire isn't bitter, but it is right on the edge for the BMC crowd. Any more bitter and it probably wouldn't be as popular. That bready flavor puts it over the top.

That's my best effort to date, in fact, I'm brewing it again Thursday. The ingredients should be arriving this afternoon.
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Old 12-05-2005, 04:31 PM   #112
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i sure will, because it looks a whole lot better. thanks orrelse!
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Old 12-08-2005, 06:21 PM   #113
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EDIT 12/27: My family and I have been enjoying the first Fat Tire clone over Christmas (the recipe from Midwest Supplies, below). A month or so after the original tasting, the flavors have come together very nicely. The roasted flavor has mellowed, and the beer is far closer to a Fat Tire taste than originally reported. Nothing to report on recipe #2, as I am bottling it this weekend.

As others have noted, patience pays off!

============================

Just an FYI for folks brewing a Fat Tire clone...

I have done two extract versions of a Fat Tire clone. Both recipes differ somewhat, but taste fairly similar. The first recipe (with LME) had a subtle but noticeable roasted flavor, which differs from the original and the second recipe.

What I want to point out is that they are both substantially darker than the original. Fat Tire is a clear amber. Both of these resulted in clear but dark amber color, bordering on brown. Not a big deal, but brewers wanting the more "original" color might choose, for example, a lower degrees Lovibond or other specialty grain combination that lightens the end color. It doesn't really matter to me, but might to some folks, hence the mention.

For reference, the two recipes were:
#1 (a kit from Midwest Supplies):
6 lbs of Light malt extract, 8 oz. Special B, 8 oz. Caramel 120 L., 8 oz. Munich malt, 1 oz. Brewer’s Gold bittering hops, 1 oz. Saaz aroma hops, grain bag, priming sugar and yeast.

#2 (recipe from "Beer Captured," with a few substitutions per my local home brew store.)
8 oz US 80 o Crystal Malt, 6 oz. German Munich Malt, 4 oz US Victory malt, 3 oz. Belgian Miscuit malt, 4 lbs Alexanders Pale Malt Extract, 2.5 lbs Muntons Extra Light DME (note: I used all DME, about 5.7 lbs of Muntons Pale DME vs. the recipe)
1/3 oz Yakima Magnum 15% (5 HBU) - substituted Columbus, same HBU) - bittering
1/2 oz. German Hallertau Hersbrucker - flavor hop, 1 tsp Irish Moss, 1/4 oz. Willimette (aroma)

I used Belgian Ale White Labs liquid yeast for both.

Basic recipe for both: steep grains for 30 minutes @ 150 degrees, sparge with 1g 150 degree water, boil, add extract and bittering hops, boil 45 minutes, add flavoring hops and Irish Moss, boil 10 mins, add aroma hops, boil 5, cool, aerate, move to primary, etc.

Sorry if this is covered elsewhere in this thread, but I didn't read all the posts (111? Holy cow!).
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Old 12-08-2005, 06:40 PM   #114
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Quote:
Originally Posted by Thor
#2 (recipe from "Beer Captured," with a few substitutions per my local home brew store.)
8 oz US 80 o Crystal Malt, 6 oz. German Munich Malt, 4 oz US Victory malt, 3 oz. Belgian Miscuit malt, 4 lbs Alexanders Pale Malt Extract, 2.5 lbs Muntons Extra Light DME (note: I used all DME, about 5.7 lbs of Muntons Pale DME vs. the recipe)
1/3 oz Yakima Magnum 15% (5 HBU) - substituted Columbus, same HBU) - bittering
1/2 oz. German Hallertau Hersbrucker - flavor hop, 1 tsp Irish Moss, 1/4 oz. Willimette (aroma)

I used Belgian Ale White Labs liquid yeast for both.
I've got one close to this in secondary now...how close was the taste of yours to the original?
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Old 12-08-2005, 06:50 PM   #115
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El P (get it? LP? HAHAHAHAHA!! I crack myself up! OK, I'm better now.)

That recipe is still in the primary, still actively fermenting. The wort tasted fairly similar to the original, and not as much roasted flavor, but of course it is too soon to tell. I'll follow up when I bottle.

The other recipe, while good, was heavier than the original, and had a subtle roasted ("charcoal") flavor, which is not like the original. Then again, I had a brew session with that one similar to a Three Stooges episode, so it might just be the brewer and not the recipe!
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On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Primary: cleaning
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Conditioning: Lonely
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone

 
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Old 12-08-2005, 06:55 PM   #116
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Quote:
Originally Posted by Thor
El P (get it? LP? HAHAHAHAHA!! I crack myself up! OK, I'm better now.)
It fits...I've got a couple thousand LP's...some aren't even stereo.
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Old 12-08-2005, 08:09 PM   #117
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Thousands of LPs? Very cool. I have to get my record player back up and running. One of these days...

By the way, I did not mean to infer that the first recipe was a bad beer. I just meant that it is not a perfect match for the original.

It is actually rather good, and a particularly good winter beer. Had one last night, in fact. It was a nice flavor for the cold snap we're having in TX (and, I understand, around the country).
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On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Primary: cleaning
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Conditioning: Lonely
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone

 
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Old 12-08-2005, 08:23 PM   #118
El Pistolero
 
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Quote:
Originally Posted by Thor
It is actually rather good, and a particularly good winter beer. Had one last night, in fact. It was a nice flavor for the cold snap we're having in TX (and, I understand, around the country).
Cold snap is right...it's 37° in the middle of the afternoon here. Dang near runned over a polar bear this morning...course he wuz gittin chased by a gator.
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Old 12-08-2005, 10:35 PM   #119
DeRoux's Broux
 
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extract brew will be a litttle darker of a brew. sounds good though.
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