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Old 11-29-2012, 02:37 AM   #11
Bisco_Ben
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Jun 2010
Glen Cove, NY
Posts: 393
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So what does anyone who has brewed this recipe think of it? My father really loves Fat Tire and we cant get it here in NY so I am going to brew a "clone" (similar enough beer) for him. I just hate when I brew some random persons recipe and it comes out awful. Any insight would be greatly appreciated!

 
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Old 05-07-2013, 01:37 AM   #12
GatorBru
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Aug 2009
FL
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Looks like it would be close with the munich in there. I haven't seen many clone recipes that call for target or goldings (I assume EKG?), but they all seem to go with NB for bittering.

I haven't tried going with American ale II or California V for the yeast, might give it a little more malt character than straight S-05/1056/001.

I can vouch for the green board recipe, like I said earlier, its pretty close, and toasting the grains is pretty easy and gives it a twist, but I really doubt you will be disappointed with either recipe.

 
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Old 08-24-2013, 11:10 PM   #13
bobdozer
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Jan 2012
Houston, TX
Posts: 49

I brewed this recipe in April. I did not stir priming sugar well and got very uneven carb that borderline ruined 35-40 of the bottles. But the ones that were carved properly were awesome. I'm brewing it again as we speak.

There is a very slight subtle taste that is not quite fat tire, but its so close its hard to tell apart. I also mashed a little higher (154) for 60 minutes and the body was just about right.

Fantastic recipe nonetheless
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Old 05-03-2014, 12:52 AM   #14
mgortel
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May 2010
Stewartstown, PA
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I am going to make this my next brew in 2-weeks (after I brew BM Centennial Blonde tomorrow....for National Homebrew Day).

Putting it in Beersmith now.....hmmmmm

Do you really need a 90 minute mash for this? Seems like 60 min would be fine
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Old 10-02-2014, 05:23 PM   #15
Toilet Rocker
 
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Jul 2005
near Asbury Park, NJ
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This is an interesting recipe. I tried a clone with WLP001 and yeast was really the wrong yeast for that recipe. May experiment with this recipe, but with a Belgian strain. Has anyone changed up the yeast?
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Old 03-23-2016, 01:31 PM   #16
brewprint
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May 2014
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I plan to give this one a go possibly this weekend. Even though this poster has only posted this one and only post. The recipe looks solid.
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Old 03-31-2016, 01:31 PM   #17
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Brewed this yesterday but I messed up the base malts. I had 6 pounds of munich instead of 5 so I cut down on the 2-row. American 2-row was used as well.

I also used Nugget for bittering.

The LHBS only Crystal 90 so I just used 4oz of that.

Everything else was the same.

After brewing this I realized that the original also has different ingredients. Either way I'm sure this will be a solid beer.
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Old 04-27-2016, 04:29 PM   #18
Pdaigle
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Jul 2015
Posts: 229
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Quote:
Originally Posted by mkelin81 View Post
5lbs Munich Malt
4.5lb 2-row (Belgian)
16oz Victory
8oz Biscuit
5on Crystal 80L

Single infusion mash at 152 for 90min
Sparge with 170 to get desired pre-boil amount

Northern Brewer .8oz 60min (Leaf) 9.1%
Hallertau .6oz 15min (pellet) 4.3%
Willamette .25oz 5min (leaf) 5.7%

I know this recipe calls for more Victory than most, but I was not getting the bready flavors of with a smaller amount. Also, my secondary timing is a bit goofy. I never racked this beer, I just let is sit the primary for 41days until bottling at 3vols. This by far is the best beer I have ever brewed, i'm already doing a second batch of the same and I'm done tweaking this one. Don't worry if you taste after fermentation stops and it's not so great, it matures in days 15-40 to become something truly special.
what is belgian 2-row?

 
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Old 04-27-2016, 07:51 PM   #19
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Quote:
Originally Posted by Pdaigle View Post
what is belgian 2-row?
This guy only posted once and never again. I just used plain ol 2-row.
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