American Amber Ale Fat Tire Clone, BYO Dec 2010 - Page 3 - Home Brew Forums

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Old 10-10-2012, 03:48 PM   #21
sivdrinks
 
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Quote:
Originally Posted by lalnx
sivdrinks,
your recipe is most similar to my second variation, lots of different grains in similar proportions, it made a good drinkable beer, although on the darker end of amber, and no particular flavor seemed to dominate the beer. I also only had 8 oz biscuit(victory) in that one, and have since increased to 1lb, and may go forward with 1.5lb now. I had gone down to as little as 2oz chocolate malt, (similar to your 4oz pale choc) and at those levels to keep the color light, it gave virtually no choc flavor to the beer. That is why I now use the nibs. I think the color for fat tire should be in the 9-10 SRM range. (at least that is where I have to design for with the spread sheet I use)

I better get drinking, so I can get a new variation into the pipeline.

I would sure like to get this to where I think it is "right" then It will likely be a standard offering on my keezer, and my first posted "recipe".
Color is really damn close. Not in a hurry to get this on tap so it'll probably sit at least 8 weeks. Any thoughts on how much nibs for how long in secondary? Going to GABF so maybe I'll try to get some info outta them

 
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Old 10-10-2012, 04:01 PM   #22
lalnx
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Quote:
Originally Posted by sivdrinks View Post
Color is really damn close. Not in a hurry to get this on tap so it'll probably sit at least 8 weeks. Any thoughts on how much nibs for how long in secondary? Going to GABF so maybe I'll try to get some info outta them
GABF......Lucky!

for the nibs, I did 2oz for 10, maybe 11 days. I didin't soak them in vodka or anything either, which I've read helps with extraction. This gave a noticable flavor as is, and I don't think any more would be fitting or necessary. I dry hopped with 1.5 oz willamette at this time also. (I have a dryhopping addiction)

I would bet if you talk to New Belgium @ GABF, neither the nibs or dry hopping are part of thier recipe, but it is the only way I've been able to get it to taste like it does out of a fresh keg or can.

 
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Old 10-19-2012, 12:43 PM   #23
sivdrinks
 
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Quote:
Originally Posted by lalnx

GABF......Lucky!

for the nibs, I did 2oz for 10, maybe 11 days. I didin't soak them in vodka or anything either, which I've read helps with extraction. This gave a noticable flavor as is, and I don't think any more would be fitting or necessary. I dry hopped with 1.5 oz willamette at this time also. (I have a dryhopping addiction)

I would bet if you talk to New Belgium @ GABF, neither the nibs or dry hopping are part of thier recipe, but it is the only way I've been able to get it to taste like it does out of a fresh keg or can.
Unfortunately I don't remember much from GABF so no secrets here. I did get a stick of Ranger IPA lip balm that's pretty sweet and a coosy

 
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Old 12-01-2012, 06:32 AM   #24
sivdrinks
 
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So my Fat Tire is very much lacking the chocolate aroma and flair of the original. Betting cocoa powder is the missing link, just not sure where to put it.

 
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Old 12-03-2012, 01:33 PM   #25
lalnx
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I do 2 oz cocoa nibs in the primary after fermentation is complete, think dry hopping. pre soak the nibs in a little vodka for at least a week prior to adding them. My last batch is getting kegged wedensday hopfully it is going to have enough chocolate to it. I was dumping in my dry hops and the nibs into the fermenter, had a brain fart, and wasn't holding my hop bag over the bucket when I started to add the vodka/nibs, and a lot of the liquid ended up on my floor.

 
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Old 12-03-2012, 04:14 PM   #26
sivdrinks
 
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Quote:
Originally Posted by lalnx
I do 2 oz cocoa nibs in the primary after fermentation is complete, think dry hopping. pre soak the nibs in a little vodka for at least a week prior to adding them. My last batch is getting kegged wedensday hopfully it is going to have enough chocolate to it. I was dumping in my dry hops and the nibs into the fermenter, had a brain fart, and wasn't holding my hop bag over the bucket when I started to add the vodka/nibs, and a lot of the liquid ended up on my floor.
I did 2oz nibs in secondary for about two weeks I think, maybe more. There's just something about the smell and taste I don't like, too earthy or clean, not sure how to put it. It's definitely not the answer for flavor though, not chocolatey enough. My color is darker than the original Fat Tire also so adding more chocolate malt probably isn't the answer. More Victory and maybe nibs at flameout?

 
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Old 01-20-2013, 04:33 PM   #27
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Greetings. I just made your recipe Friday night, my first all-grain and only my fourth effort. Do you remember at what temperature you fermented and will it make much of a difference.? For example will it matter much if fermentation is at 62 or 70?

 
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Old 01-20-2013, 04:35 PM   #28
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As evidence of my inexperience, I neglected to note that I was addressing my question to Permo, having used that all gran recipe posted in April 2012

 
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Old 01-21-2013, 01:17 AM   #30
sivdrinks
 
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This beer definitely gets better with age. Like 12 weeks age, forget about this a while and brew something with a quick turnaround to get ya through.

 
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