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Old 04-26-2006, 03:34 AM   #1
Cheesefood
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OK, so I've finally tried Fat Tire. They just started selling it in Chicago bars.

It's good, but it's lacking any true malt or hops characteristics. Since I have the kit coming, and since I have some leftover ingredients lying around, let me know your thoughts on this recipe:

Specialty Grains
  • 0.50 lbs. Victory Malt
  • 0.50 lbs. Briess Caramel 60
  • 0.50 lbs 6-row*
  • 0.25 lbs Belgium Aromatic*
Fermentables
  • 6 lbs. Munich Malt Syrup
  • 1 lb. Extra Light DME
Boil Additions
  • 1 oz. Liberty (60 min)
  • 0.5 oz. Hallertau (15 min)
  • 0.5 oz Cascade*
  • 0.5 oz. Hallertau (5 min)
Yeast
  • Wyeast #1762 Belgian Abbey II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 65-75.
Items with a * are those that I've thought to add.

What do you think? Overdoing it, or will this add just a tad more flavor and character?


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Old 04-26-2006, 04:11 AM   #2
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Most looks good. You could probably just use 2-row instead of 6. The cascade might be a little out of place. Maybe just replace it with more liberty? Unless you want the little bit of citrius comming through, then leave it in. In all, it looks very tasty.


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Old 04-26-2006, 04:13 AM   #3
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combining that victory with the aromatic will definitley give it a malty/bready backbone...why only 1/2 lbs of 6-row? i would do like 2 lbs or more of 6-row or pils malt if you can handle that much grain in a mini-mash...(the more base grain you mash the better i think)
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Old 04-26-2006, 04:22 AM   #4
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I put up .50 pounds of 6 row because I have that much leftover from my oatmeal stout. I have about a half pound of Aromatic as well, but that stuff is strong and I don't want to ruin the beer.

As for the hops, I went with Cascade because, again, it's what I have leftover. I could double up the hallertau or go more hallertau and then some saaz for a hoppier flavor.

I just can't leave well enough alone. So far I'm not too interested in throwing in my other grains, but who knows? A little wheat might fall into the grist.
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Old 04-26-2006, 05:19 AM   #5
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Do a search, n00b!

Just funnin' ya, but you'll find quite a bit of info as well as a couple recipes if you search. Dude has had good success with his.

From all accounts I've read, a Belgian yeast isn't going to get you there. Think about it....to my tastes at least, FT doesn't have that Belgian yeast aroma/flavor. I believe most recommend using a clean strain like boring old WY1056/WL001.
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Old 04-26-2006, 05:25 AM   #6
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I did my fat tire clone with belgian yeast, and it wasn't the same. It tastes great, just not like fat tire. If you are going for a belgian style, then keep the yeast. If you want something closer to fat tire, go with something cleaner. Either will make a fine brew though.
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Old 04-26-2006, 05:35 AM   #7
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Quote:
Originally Posted by Brewsmith
Most looks good. You could probably just use 2-row instead of 6. The cascade might be a little out of place. Maybe just replace it with more liberty? Unless you want the little bit of citrius comming through, then leave it in. In all, it looks very tasty.
Ahhh... (lightbulb above head) Pardon my nOOb-ness, the Cascade combined with the Wy#1762 might make a bit too much fruity overtones? Or is my thinking wrong on this?


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Old 04-26-2006, 01:07 PM   #8
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Quote:
Originally Posted by Cheesefood
Yeast
  • Wyeast #1762 Belgian Abbey II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 65-75.
IMHO, DO NOT use that yeast.

Use 1272 or WLP051.
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Old 04-26-2006, 01:25 PM   #9
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Quote:
Originally Posted by Dude
[/list]IMHO, DO NOT use that yeast.

Use 1272 or WLP051.
Can you explain why?
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Old 04-26-2006, 02:22 PM   #10
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Quote:
Originally Posted by Cheesefood
Can you explain why?
i think he said in another post that that yeast killed his father. YMMV.



 
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