Fat Tire, F.A.T Options

[hophead]

The flavor similarities in this beer to Fat Tire are remarkable. SRM is 12 and Fat Tire is more like 11, so it's very close. I think the key to the flavor lies in the amber malt (Belgian Pale home toasted at 350F for 25 mins). Highly recommeded by my "Beer Wench"...Before anyone questions the IBU's...the balance of the beer takes care of it. If anyone brews it, please let me know what you think.


Flat Ass Tired


Brew Type: All Grain
Style: American Amber Ale
Batch Size: 5.00 gal Assistant Brewer: Beer Wench
Boil Volume: 6.5 gal Boil Time: 90 min


Ingredients
6.00 lb Pale Malt (2 Row) Bel (3 SRM) Grain 58.5 %
2.00 lb Amber Malt (22 SRM) Grain 19.5 %
1.00 lb Munich Malt (9 SRM) Grain 9.8 %
0.50 lb Biscuit Malt (23 SRM) Grain 4.9 %
0.25 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 2.4 %
0.25 lb Caramel/Crystal Malt - 40L (40 SRM) Grain 2.4 %
0.25 lb Special Roast (50 SRM) Grain 2.4 %
0.75 oz Northern Brewer [8.5%] (60 min) Hops 22.8 IBU
0.50 oz Williamette [5.5%] (30 min) Hops 7.6 IBU
0.50 oz Williamette [5.5%] (15 min) Hops 4.9 IBU
0.50 oz Williamette [5.5%] (5 min) Hops 2.0 IBU
American Ale II (Wyeast Labs #1272) [Starter 1000 ml]

Beer Profile Estimated Original Gravity: 1.058 SG (1.045-1.056 SG) Measured Original Gravity: 1.059 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 12 SRM (11-18 SRM) Color [Color]
Bitterness: 37.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 5.7 % (4.5-5.7 %) Actual Alcohol by Volume: 6.1 %

[80Schilling]

Interesting---anyone know the White Labs equivalent for this yeast?

[MtnBrewer]

WLP051 is the one listed on my spreadsheet. How close it is to 1272 I don't know.

[markmad]

I had the privilege of tasting this wonderful brew of Hophead's the other night.

Don't change a thing in the recipe.

It is wonderful! (IMG:style_emoticons/brewboard/smile.gif) (IMG:style_emoticons/brewboard/beerchug.gif)

He is definitley a great brewer (IMG:style_emoticons/brewboard/cool.gif)

[tortfeasoralex]

Can anyone tell me how I can convert this to Partial or Extract?

[MtnBrewer]

Can anyone tell me how I can convert this to Partial or Extract?

In general terms, you replace some or all of the base malt (Belgian pale malt in this case) with the equivalent amount of extract. By equivalent I mean however much extract will give you the same OG. The specialty malts will remain the same and you'll steep them in 150-155 dF water for 30 minutes. If you're doing a partial boil, increase the bittering hops by about 20-30% to compensate.

[gantino]

hope this helps

ALL-GRAIN TO EXTRACT
Amount of pale malt x .8125 = amount of liquid malt extract
(example: 8 lbs. pale malt x .8125 = 6.5 lbs. liquid malt extract)
Amount of pale malt x .6875 - amount of dry malt extract (DME)
(example: 8 lbs. pale malt x .6875 = 5.5 lbs. dry malt extract)
Amount of wheat malt x .937 = amount of liquid wheat malt extract
(example: 6.5 lbs. wheat malt x .937 = 6.1 lbs. liquid malt extract)

EXTRACT TO ALL-GRAIN
Amount of liquid malt extract x 1.23 - amount of pale malt
(example: 6.6 lbs. liquid malt extract x 1.23 = 8.1 lbs. pale malt)
Amount of dry malt extract x 1.45 - amount of pale malt
(example: 5 lbs. dry malt extract x 1.45 = 7.25 lbs. pale malt)
Amount of liquid wheat extract x 1.07 - amount of wheat malt
(example: 6.6 lbs. wheat extract x 1.07 = 7 lbs. wheat malt)



MOST ALES:
Primary-ferment at 68-72ºF (20-22.2ºC) for 5 to 7 days.
Day 7: Date_______________ S.G._____________(1.020 or lower)
The vigorous fermentation should now be complete.
Gently rack (siphon) to secondary fermenter.
CAUTION: Do not disturb sediment on the bottom of fermenter.
Take and record Specific Gravity (S.G.).
Re-Attach Airlock.
Secondary-ferment at 68-72ºF (20-22.2ºC) an additional 7 to 10 days.
Day 14: Date_______________ S.G._____________
Take and record Specific Gravity (S.G.).
Mix priming sugar with 1 cup of water.
Bring to a boil for 1 minute.
Pour hot priming sugar into a plastic bottling bucket.
Gently rack (siphon) the beer into bottling bucket.
CAUTION: Do not disturb sediment on the bottom of fermenter.
Fill bottles, leaving about one inch of space beneath the cap.
Cap your bottles tightly.
Store the bottles at room temperature 65-75ºF (18-23ºC) in a dark place for 14 days or until fully carbonated.


MOST LAGERS
Primary-ferment (Lager) at 50-55ºF (10-12.8ºC) for 7 to 10 days.
• Start fermentation at Ale temperatures 68-72ºF (20-22.2ºC) until signs of fermentation are evident.
• Begin to lower temperatures to desired fermentation temperature.
• Lower 10 degrees over each 12 hour period until temperature is reached.
Day 7: Date_______________ S.G._____________(1.020 or lower)
The vigorous fermentation should now be complete.
Gently rack (siphon) to secondary fermenter.
CAUTION: Do not disturb sediment on the bottom of fermenter.
Take and record Specific Gravity (S.G.).
Re-Attach Airlock.
Secondary-ferment at 50-55ºF (10-12.8ºC) an additional 3 to 4 weeks.
Day 21: Date_______________ S.G._____________
Take and record Specific Gravity (S.G.).
Mix Priming Sugar with 1 cup of water.
Bring to a boil for 1 minute.
Pour hot Priming Sugar into a plastic bottling bucket.
Gently rack (siphon) the beer into bottling bucket.
CAUTION: Do not disturb sediment on the bottom of fermenter.
Fill bottles, leaving about one inch of space beneath the cap.
Cap your bottles tightly.
Store the bottles at room temperature 65-75ºF (18-23ºC) in a dark place for 14 days or until fully carbonated.

[erichonour]

Nice, succinct instructions, gantino -- thanks!

EH

[balderm]

So you roast the Belgian Pale, right? Not the amber?

[MtnBrewer]

The amber is the toasted Belgian pale.

[hophead]

The amber is the toasted Belgian pale.

Yep (IMG:style_emoticons/brewboard/smile.gif)

[erichonour]

Mad, mad, MAD, MAD props out to Hophead! This recipe kicks ass!

I'm bottling my first batch of it right now. I don't have any Fat Tire here at the moment to judge against, but going by memory -- and I've drunk a lot of Fat Tire -- it's dead on. FT is the fave beer of a number of my friends, so I'm really happy to be able to come so close to duplicating it!

Thanks for posting this most excellent recipe, Hophead!

Eric H.

[BlueDevil0206]

Though I have not made this clone, I have to say that I'm positive that Hophead's version is better that the real stuff because I recently tried Fat Tire for the first time and it is WAY too hyped. It's about as simple an amber as it gets. Now Jimvy's Imperial Amber, that's a beer (IMG:style_emoticons/brewboard/biggrin.gif) .

[80Schilling]

Though I have not made this clone, I have to say that I'm positive that Hophead's version is better that the real stuff because I recently tried Fat Tire for the first time and it is WAY too hyped.  It's about as simple an amber as it gets.  Now Jimvy's Imperial Amber, that's a beer (IMG:style_emoticons/brewboard/biggrin.gif) .

The first time I tried Fat Tire I asbolutely adored it. After some more experiences, I still like it, but I think it can be tweaked. What people love is how much the breadiness of the malt comes through. That first one, man, I thought I had a dinner roll in my mouth. (IMG:style_emoticons/brewboard/smile.gif) With the later ones, I started thinking that some better hop choices (for my tastes) were possible. So now that hophead has shown the way to duplicate the original, I can start thinking about how to optimize it for myself. (IMG:style_emoticons/brewboard/smile.gif)

[hophead]

Eric I'm glad you brewed it and thanks for the feedback. BlueDevil is basically right. The flavors are quite similar but I think richer than Fat Tire. I'm going to brew it again soon myself. It's a very good little session beer. (IMG:style_emoticons/brewboard/smile.gif)

Dale
If you brew it, I would appreciate some feedback along with the changes you make.

Dennis