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> Fat Tire, F.A.T
Beer Engineer
post Oct 14 2004, 07:46 AM
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QUOTE(hophead @ Oct 14 2004, 07:38 AM)
It's a very good little session beer. (IMG:style_emoticons/brewboard/smile.gif)

Wow...5.7% session beer... (IMG:style_emoticons/brewboard/beerchug.gif) (IMG:style_emoticons/brewboard/biggrin.gif)
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hophead
post Oct 14 2004, 08:05 AM
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QUOTE(Beer Engineer @ Oct 14 2004, 07:46 AM)
QUOTE(hophead @ Oct 14 2004, 07:38 AM)
It's a very good little session beer. (IMG:style_emoticons/brewboard/smile.gif)

Wow...5.7% session beer... (IMG:style_emoticons/brewboard/beerchug.gif) (IMG:style_emoticons/brewboard/biggrin.gif)

Hey after all those big Belgian beers...must be a theory of relativity in there somewhere (IMG:style_emoticons/brewboard/smile.gif)
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BlueDevil0206
post Oct 14 2004, 04:38 PM
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Shoot I consider a sub 6% beer a sessioin brew myself (IMG:style_emoticons/brewboard/smile.gif) .
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bonjour
post Oct 30 2004, 06:11 PM
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Ok, what do you use for a Mash profile?

Fred
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hophead
post Oct 31 2004, 01:10 PM
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Infusion 154F 60 mins 10 min mashout batch sparge
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bonjour
post Oct 31 2004, 06:29 PM
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Thanks.
Have you tried Victory Malt? When I was on the tour I noticed that New Belgium they had Victory in a silo. I presume thaey use this in the Fat Tire.

Fred
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hophead
post Oct 31 2004, 09:44 PM
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Yeah I've tried em all. Victory is just an American version of biscuit. I don't know their grain bill. I was just going for the flavor and color. I think I got it...
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80Schilling
post Nov 14 2004, 01:52 PM
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Here is my partial mash "adaptation" of hophead's recipe. The first time I had Fat Tire I was just blown away. The next couple of times I still liked it, but I was less satisfied with how they hopped it. So I'm wanting to come close to hophead's version on everything except the hops, and there I'm substituting freely to suit myself. The biggest change I made to the grain bill, aside from the changes needed to convert to partial mash, was using Victory in place of Amber. Just a a question of what I can get more easily.

4.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 43.2 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 10.8 %
2.00 lb Victory Malt (25.0 SRM) Grain 21.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.8 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.4 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.4 %
0.25 lb Special Roast (50.0 SRM) Grain 2.7 %
1.00 oz Goldings, East Kent [5.00%] (60 min) Hops 17.3 IBU
0.50 oz Goldings, East Kent [5.00%] (30 min) Hops 6.6 IBU
0.25 oz Goldings, East Kent [5.00%] (15 min) Hops 2.1 IBU
0.25 oz Goldings, East Kent [5.00%] (5 min) Hops 0.9 IBU
1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale

Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 26.9 IBU
Est Color: 12.7 SRM
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azmtnbiker
post Nov 14 2004, 05:18 PM
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Thanks hophead for a great recipe. I just tried a bottle of mine and it is pretty close to the real thing. It tasted pretty good for only being in the bottle for 2 weeks. I will make this one again but need to up the hop because I only do a partial boil. (IMG:style_emoticons/brewboard/biggrin.gif)
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hophead
post Nov 14 2004, 06:17 PM
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Yes this beer can carry more IBU's than it looks like. Glad you like it. I think it's a nice beer too.

Dale: I think a main key to the flavor in this beer is the home toasted amber and it's really easy to do. I just take the pale and toast it in the oven at 350F for 25 mins.
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80Schilling
post Nov 14 2004, 07:42 PM
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QUOTE(hophead @ Nov 14 2004, 06:17 PM)
Dale: I think a main key to the flavor in this beer is the home toasted amber and it's really easy to do. I just take the pale and toast it in the oven at 350F for 25 mins.

Well, that does sound pretty doable. Is it the freshness of the toasting that makes the difference?
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hophead
post Nov 14 2004, 08:40 PM
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QUOTE(DrDale @ Nov 14 2004, 06:42 PM)
QUOTE(hophead @ Nov 14 2004, 06:17 PM)
Dale: I think a main key to the flavor in this beer is the home toasted amber and it's really easy to do. I just take the pale and toast it in the oven at 350F for 25 mins.

Well, that does sound pretty doable. Is it the freshness of the toasting that makes the difference?

I really don't know why. I just know it's different. cj asked the same question. Freshness is all I can figure. I'm pretty sure New Belgium Brewing doesn't toast their own (IMG:style_emoticons/brewboard/smile.gif)
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Given2fly
post Dec 8 2004, 08:33 AM
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New to AG and wanted to try this recipe, but my base malt is usually Maris Otter, so I was wondering if I could use it as a substitute for the Belgium Pale malt? Would this affect the finished product substantially?

G2FLy

[quote=hophead,Nov 14 2004, 08:41 PM]Well, that does sound pretty doable. Is it the freshness of the toasting that makes the difference?[/quote]
I really don't know why. I just know it's different. cj asked the same question. Freshness is all I can figure. I'm pretty sure New Belgium Brewing doesn't toast their own (IMG:style_emoticons/brewboard/smile.gif)
*

[/quote]
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bonjour
post Dec 8 2004, 11:35 AM
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QUOTE(Given2fly @ Dec 8 2004, 08:34 AM)
New to AG and wanted to try this recipe, but my base malt is usually Maris Otter, so I was wondering if I could use it as a substitute for the Belgium Pale malt? Would this affect the finished product substantially?

IMHO Given that Fat Tire has biscuit, Maris Otter should be fine as a substitute.

Fred
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Mindflux
post Mar 4 2005, 03:19 PM
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I was checking into doing this recipe: unfortunately my LHBS nor HBA have amber malt grains. What's up with that?

2.00 lb Amber Malt (22 SRM) Grain 19.5 %

What could I substitute? I want this as close as I can get it.
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