Ace_Club
Well-Known Member
BYO published two Fat Tire clone recipes this year. One in the March/April issue and one in the December issue. Has anyone made either of these? If so, what did you think of them? If not, which do you think looks more accurate? Or, provide your own clone if you think it's that good.
Fat Tire Clone (March/April):
5 gal, OG = 1.050, FG = 1.013
IBU = 20, SRM = 14, ABV = 4.8%
8# 10 oz. 2-row Pale Malt
8 oz. Munich Malt
8 oz. Carapils Malt
8 oz. Crystal Malt (20L)
6 oz. Biscuit Malt
1 oz. Chocolate Malt
0.8 oz. Willamette (90 min.)
0.4 oz. Fuggle (20 min.)
0.4 oz. Fuggle (0 min.)
Wyeast 1272 or WLP051 Yeast
Mash at 154F for 45 minutes. Ferment at 68F.
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.
Fat Tire Clone (March/April):
5 gal, OG = 1.050, FG = 1.013
IBU = 20, SRM = 14, ABV = 4.8%
8# 10 oz. 2-row Pale Malt
8 oz. Munich Malt
8 oz. Carapils Malt
8 oz. Crystal Malt (20L)
6 oz. Biscuit Malt
1 oz. Chocolate Malt
0.8 oz. Willamette (90 min.)
0.4 oz. Fuggle (20 min.)
0.4 oz. Fuggle (0 min.)
Wyeast 1272 or WLP051 Yeast
Mash at 154F for 45 minutes. Ferment at 68F.
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.