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Old 04-11-2012, 07:46 PM   #1
acidrain23
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Nov 2011
Chicago, IL
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I've been wondering what gives Fat Tire that nutty, bready character that is so prominant (and in some of New Belgium's other brews as well). At first I thought it must be Belgian Biscuit Malt, but now that I know a little more- I'm thinking Victory, Pale Chocolate, or Marris Otter?

Maybe it also has something to do with their yeast selection or water that punches up that particular aspect of the malts? Its something that I want in my beers (in moderation) that I would like to try to duplicate....



 
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Old 04-11-2012, 07:54 PM   #2
runningweird
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Dec 2009
State Line, PA, Pennsylvania
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Biscuit malt I think.


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Old 04-11-2012, 07:57 PM   #3
Kaleco
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Jun 2011
Golden, CO
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From their site:


ABV - 5.2%
IBU - 18.5
Calories - 155
Hops - Willamette, Goldings, Target
Malts - Pale, C-80, Munich, Victory
OG - 12.6
TG - 2.2

 
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Old 04-11-2012, 07:58 PM   #4
ScottSingleton
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Feb 2012
Manassas, VA
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Victory.. Their site shows malts and hops for most of their beers

 
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Old 04-11-2012, 08:02 PM   #5
rockfish42
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Jun 2010
Merced, CA
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BYO has a clone recipe but the yeast recommendation seems to be off based on the responses I've heard from other homebrewers.

 
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Old 04-11-2012, 08:07 PM   #6
ScottSingleton
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Feb 2012
Manassas, VA
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I've done the NB clone twice and it was good. Never got it spot on, but it's close. I think I always mashed a little warmer to try and leave a maltier backbone and some residual body .... More than the original

 
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Old 04-11-2012, 09:05 PM   #7
acidrain23
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Nov 2011
Chicago, IL
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Cool, thank you!

 
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Old 04-12-2012, 01:46 PM   #8
Cpt_Kirks
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Sep 2008
Lakeland TN
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Quote:
Originally Posted by Kaleco View Post
From their site:


ABV - 5.2%
IBU - 18.5
Calories - 155
Hops - Willamette, Goldings, Target
Malts - Pale, C-80, Munich, Victory
OG - 12.6
TG - 2.2
I was gonna say Crystal 60, but I guess they use 80.



 
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