Heavily Researched Fat Tire Clone Grain Bill/hop Schedule what yeast?

[chask31]

Wow, you outbrewed New Belgium...good job. I was wondering, I am an extract brewer and use specialty grain. If I were to just convert to 10lb of pale 2-row into dme, how many lbs would it be?

 

[permo]

The one I brewed up is damn good, a bit maltier, toastier and biscuity than the original. Home run recipe permo.

Thanks Man! I am not lying, this makes a heckuva beer!


I wonder if we knocked the pail choc down to .25 we would be even closer....

My last one I used just a touch of pale chocolate and an ounce of black patent, and it was very, very good.

 

[permo]

Wow, you outbrewed New Belgium...good job. I was wondering, I am an extract brewer and use specialty grain. If I were to just convert to 10lb of pale 2-row into dme, how many lbs would it be?

I would probably go with 7 pound DME or so, whatever gets you up to about 1.055 in your system.

Also, you may want to up the specialty grains a little for a steep, because steeping contributes a little less color and flavor than the full 60 minute mash.

 

[permo]

I'll let you all in on my latest evil plan - I am calling it brown bastard, but this brew is going to be a strong, americanized brown ale, with a grain bill similar to my fat tire clone, I have been working on the grain bill for this batch, by batch for a few months now and I have finalized this as my favorite one, I will be hoping this up to 32 IBU with my bittering addition with magnum, and finishing with willamete.....If you like fat tire, or my clone, this will be a similar beer, just more aggressive. Maybe, imperial fat tire.

Briess 2-Row Brewer's Malt 13 lb
Crisp Chocolate Malt 0.25 lb
Simpsons Extra Dark Crystal 0.25 lb
Simpsons Dark Crystal 0.25 lb
Simpsons Medium Crystal 0.25 lb
Crisp Pale Chocolate Malt 0.25 lb
Briess Victory 0.25 lb
Briess 2 Row Caramel 10 0.25 lb
Caramel Munich 0.25 lb
1.5 oz magnum at 60
2 oz willamete at FO

Og = 1.070 or so
Mash overnight at 151
Pacman Yeast
Shooting for 1.015 or less FG
32 IBU or so
I am going to keg this , and lager it for a month or two....mmmmmmm

 

[HopsMcMalty]

Looks great! I can't wait to brew these beers. At what temp did you ferment the Fat Tire clone? Would it be the same temp for the brown bastard?

 

[permo]

Fat tire clone I ferment fairly cool 60-65 degrees with Pacman yeast, but notty, US-05, WLP001 etc.etc..would be fine choices.

The brown bastard I am using bells yeast, it is currently bubbling away at 73 degrees. I want some yeast esters in this beer. I changed my hop schedule in the brown bastard...kicked it up a few notches. It is more of an IBA or over hopped american brown ale. It is going to be awesome. I ended up OG = 1064, and after 4 days I am at 1.024...I am hoping for 1.015 as my FG..we shall see. Anything under 1.020 should work though.

1 oz magnum at 60
1 oz centennial at 20
1 oz cascade at 15
1 oz centennial at 10
1 oz cascade at 5
1 oz centennial at FO
Going to dry hop as well


Also, I have finalized my latest and greatest fat tire clone....16 IBU is key..as is 1.050 to 1.055 OG. Pacman for sure.


here is the updated recipe:

8# two row
1# munich
12 oz c10
12oz c20
4 oz biscuit
4 oz pale chocolate malt
1 oz black malt
16 IBU magnum at 60
1 oz willamete, perle, saaz...etc..etc...at FO. Whatever you like.

 

[permo]

Alright boys, my latest incarnation of the fat tire inspired American Amber Ale......this beer is currently overnight mashing as I type this.....it is going to be outstanding:

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.33 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.04 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.78 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.78 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.26 %
0.25 lb Pale Chocolate Malt (200.0 SRM) Grain 2.26 %
0.06 lb Black (Patent) Malt (500.0 SRM) Grain 0.54 %
1.00 oz Williamette [4.80 %] (60 min) Hops 15.5 IBU
1.00 oz Williamette [4.80 %] (5 min) Hops 3.1 IBU
1.00 oz Williamette [5.50 %] (1 min) Hops 0.8 IBU


Mash overnight, holding at 154..........2 liter pacman starter....no worries on the mash temp, pacman will bring this beer down near 1.010.........can't wait to keg this one. My last FT clone was good, really good, but after discussing with friends, we feel that fat tire is no longer what it used to be and we are now trying to create how good it was back in the day when you had to get it in colorado. It seems now it is light bodied, bland and lacking complexity. My new recipe addresses all the issues that mass produced fat tire suffers from.......HEAVY light caramel and munich........pale choco and the kicker...a TOUCH of black patent........watch out!!

The eternal homebrewer and hophead in me is still being reserverd here...soon enough I am going to jack the base malt up, hit 1.065 or so OG, and finish with a ton of sterling and perle...............I think that would be a beer for the ages.

 

[permo]

Alright boys, my latest incarnation of the fat tire inspired American Amber Ale......this beer is currently overnight mashing as I type this.....it is going to be outstanding:

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.33 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.04 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.78 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.78 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.26 %
0.25 lb Pale Chocolate Malt (200.0 SRM) Grain 2.26 %
0.06 lb Black (Patent) Malt (500.0 SRM) Grain 0.54 %
1.00 oz Williamette [4.80 %] (60 min) Hops 15.5 IBU
1.00 oz Williamette [4.80 %] (5 min) Hops 3.1 IBU
1.00 oz Williamette [5.50 %] (1 min) Hops 0.8 IBU


Mash overnight, holding at 154..........2 liter pacman starter....no worries on the mash temp, pacman will bring this beer down near 1.010.........can't wait to keg this one. My last FT clone was good, really good, but after discussing with friends, we feel that fat tire is no longer what it used to be and we are now trying to create how good it was back in the day when you had to get it in colorado. It seems now it is light bodied, bland and lacking complexity. My new recipe addresses all the issues that mass produced fat tire suffers from.......HEAVY light caramel and munich........pale choco and the kicker...a TOUCH of black patent........watch out!!

This beer has been kegged for 5 days now, pulled my first pint last night. This is a great beer! I think the 5 minute willamete addition gives it a slight floral/earthy aroma that my earlier versions didn't have. I fermented with pacman at 68 degrees, I mashed overnight at 158! Pacman took it down to 1.010 and it has a great mouthfeel and taste. I think I am going to lock this recipe down.....I don't consider it a fat tire clone...I consider it an improvement.

 

[Bmorebrew]

Back again Permo, with great results. I did basically your latest, but as follows:

8.00 lb Pale Malt 2Row US
1.00 lb Munich
1.5 lb Crystal 20
0.25 Biscuit
0.25 Chocolate

I didn't do the overnight mash, instead I did a 60 minute @ 154° with a 30 minute decoction!

1.0 oz Willamette 60 min
1.0 oz Willamette 1 min

2 packs Notty @ 56° ambient, kept in primary for 4 1/2 weeks.

I just kegged this up and snuck a glass . . . Holy mackerel, I have absolutely found the house beer. Hats off to you sir.

 

[permo]

Back again Permo, with great results. I did basically your latest, but as follows:

8.00 lb Pale Malt 2Row US
1.00 lb Munich
1.5 lb Crystal 20
0.25 Biscuit
0.25 Chocolate

I didn't do the overnight mash, instead I did a 60 minute @ 154° with a 30 minute decoction!

1.0 oz Willamette 60 min
1.0 oz Willamette 1 min

2 packs Notty @ 56° ambient, kept in primary for 4 1/2 weeks.

I just kegged this up and snuck a glass . . . Holy mackerel, I have absolutely found the house beer. Hats off to you sir.

You got it man! A nice dose of munich, heavy light crystal malt with a touch of chocolate really get's you a nice beer......you can experiment with biscuit, victory, special roast, aromatic..etc..etc...to make it your own.

I am glad you like it.....the base recipe is super.

 

[baudler]

Great thread. I'll be doing it for my first AG batch!

http://hopville.com/recipe/618409/american-amber-ale-recipes/fat-tire-clone

 

[martinlarosa]

Hey, I'm going to try this one:
10.00 lb Pale Malt (2 Row)
0.50 lb Pale Chocolate Malt
0.25 lb Cara-Pils/Dextrine
0.25 lb Caramel/Crystal Malt 20
0.25 lb Caramel/Crystal Malt 40
0.25 lb Munich Malt
0.25 lb Biscuit Malt
0.25 lb Aromatic

1.00 oz Williamette [5.50 %] (60 min) Hops 16.0 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
Mash at 154 for 60

But with some Fuggles instead of Williamette.
I'll use 0.5lb of Caramel/crystal Malt 30 instead of a quarter of 20 and 40. Is that ok?
I'm having issues geting Aromatic here in Argentina. What can I use instead?

 

[permo]

I would just up the munich malt to sub for aromatic

 

[martinlarosa]

Thanks. I'll tell you in a couple of months how it went.
Any other experience with these recipes after all these years?

 

[martinlarosa]

Because of the IBU the style falls into Scottish Ale - Scottish Export instead of in an American Amber Ale. According to the Brewer's Friend recipe builder.
Is that right?