Fat Tire Clone

[Mike COusineau]

Made this recipe in the spring time and it was great, but in order to take away some of the sweetness the beer had, could I just lower the mash to lets say 151?

Fat Tire Clone (December):
5 gal, OG = 1.050, FG = 1.013
IBU = 19, SRM = 14, ABV = 4.7%

8# 10 oz. 2-row Pale Malt
1# Munich Malt
8 oz. Crystal Malt (80L)
6 oz. Victory Malt
0.4 oz. Target (60 min.)
0.5 oz. Willamette (10 min.)
0.5 oz. Goldings (0 min.)
Wyeast 1272 or Wyeast 1792 or WLP051 Yeast

Mash at 154F for 45 minutes. Ferment at 68F.

 

[Jim R]

I have been meaning to try Northern Brewer's Fat Tire clone. If you click on the recipe directions at the bottom you can see the details for comparison to yours. They use more hops.

https://www.northernbrewer.com/products/phat-tyre-amber-ale-all-grain-kit

 

[VikeMan]

Yes, 151F would give you a more attenuable wort than 154F. So you'd get less residual sweetness (and also higher ABV).

Also, not that you asked, but the closest genetic match for New Belgium's house yeast appears to be WLP001. It's also the one that the brewmaster recommends. (1792, which was sourced from New Belgium hasn't been available for years.)

 

[Mike COusineau]

Yes, 151F would give you a more attenuable wort than 154F. So you'd get less residual sweetness (and also higher ABV).

Also, not that you asked, but the closest genetic match for New Belgium's house yeast appears to be WLP001. It's also the one that the brewmaster recommends. (1792, which was sourced from New Belgium hasn't been available for years.)

Thanks a lot for the help.