Fat Tire Clone - Mmmmm...

[chipsah]

Well, it's been about two years since I've enjoyed my beloved Fat Tire. I'm a New Belgian phreak and she is my favorite. No distributors here in Alaska though

So, I decided to brew up my own. Just tapped it today and I'm very impressed. Maybe it's just been so long and my wish for it to be a real Fatty has made it come true. I don't know what their ingredients are, but I aimed for a semi traditional amber and added WY1388. Turned out great other than being about .5 gallons short on total volume. Sat in primary for 8 days and then secondary for a week. I use cornies as primary and secondaries. Anyway, here goes:

Fat Tire
10-B American Amber Ale
Author: OTW

Size: 4.4 gal
Efficiency: 70.0%
Attenuation: 77.0%
Calories: 232.56 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.045 - 1.060)
Terminal Gravity: 1.016 (1.010 - 1.015)
Color: 16.03 (10.0 - 17.0)
Alcohol: 7.08% (4.5% - 6.2%)
Bitterness: 34.2 (25.0 - 40.0)

Ingredients:
10 lb 2-Row Brewers Malt
.5 lb Belgian Caramunich
.5 lb Belgian Munich
1 lb Belgian Biscuit
.5 lb Victory® Malt
.1 lb Pale Chocolate
.5 oz Cascade (5.5%) - added during boil, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 30 min
.5 oz Cascade (5.5%) - added during boil, boiled 15 min
1 oz Cascade (5.5%) - steeped after boil
1.0 ea WYeast 1388 Belgian Strong Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:24:48 Mash In - Liquor: 3.94 gal; Strike: 163.49 °F; Target: 150.0 °F
01:24:48 Mash Rest - Rest: 60 min; Final: 147.8 °F
01:34:48 Sparge Out - Untitled Sparge: 0.0 gal sparge @ 168.0 °F, 10 min; Total Runoff: 2.5 gal
01:54:48 Double Batch Sparge - Sparge # 1: 2.8 gal sparge @ 185.0 °F, 10 min; Sparge #2: 2.8 gal sparge @ 185.0 °F, 10 min; Total Runoff: 5.74 gal

Results generated by BeerTools Pro 1.5.15

 

[52pickup]

I used BYO's Fat Tire recipe, and side by side with a bottle of the real stuff, the only critique I had was next time I'll probably cut down the chocolate malt, as it was just barely to much chocolate flavor.

 

[FrewBrew]

Im sure I wont be the last to say this but Fat Tire is brewed with an American yeast strain, not belgian.

 

[permo]

Fat tire is 16 IBU
Fat tire uses a neutral american strain of yeast
Fat tire does not use cascade hops
However, I bet your beer is still a good one, the recipe looks awesome, just not for a fat tire clone.


I have a recipe that is really, reallly close and many on here of brewed it.


https://www.homebrewtalk.com/f12/he...ll-hop-schedule-what-yeast-167754/index3.html


here is the recipe I would use if I were to clone fat tire today

9.00 lb Pale Malt (2 Row)
0.50 lb Munich
0.50 lb Pale Chocolate Malt
0.50 lb Victory or Biscuit
0.75 lb Caramel/Crystal Malt 20
0.75 lb Caramel/Crystal Malt 40

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
WLP001, Pacman or Fat Tire Yeast


The Pale chocolate malt is the key to that signature biscuit/nutty flavor you cant quite put your finger on in fat tire........or a smaller amount of chocolate malt can be subbed

 

[chipsah]

Yeah, I know the yeast and hops (both IBUs and type) were wrong, but I had a bunch of cascades in the freezer and had a 1388 starter going when I decided at the LHBS to switch things up. So, as a clone I may fail (is that bad???), but it tastes good and I guess that is what counts.