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2Fat Tire Clone

Specifics

Style:

Belgian Specialty Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16E

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.

Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more.

OG Range	FG Range	ABV Range	Bitterness Range	Color Range
Varies	Varies	Varies	Varies	Varies

Click for more information about Belgian Specialty Ale from the BJCP website.

Brew Date:

August 01, 2007

Yield:

5.5 gallons

Color:

17 SRM

Bitterness:

35 IBU

Conditioning:

Keg

Batch No:

1 & 2

General Information

Method:	Partial Mash

Method:

Partial Mash

Comments

Made this brew before I had this brewblog, I didnt keep very good notes, but it turned out pretty good. Didn't really turn out like Fat Tire though, tasted more like Four Peaks Kiltlifter. Will have to brew again with the Wyeast Fat Tire yeast to see how it differs. I actually made two batches of this recipe at the same time, but one of them I used water from the hose. It turned out undrinkable, tasted like plastic so I dumped all 5 gallons.

Made this brew before I had this brewblog, I didnt keep very good notes, but it turned out pretty good.

Didn't really turn out like Fat Tire though, tasted more like Four Peaks Kiltlifter.

Will have to brew again with the Wyeast Fat Tire yeast to see how it differs.

I actually made two batches of this recipe at the same time, but one of them I used water from the hose. It turned out undrinkable, tasted like plastic so I dumped all 5 gallons.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

5.00 pounds

Briess Ex. Light DME

64.5% of grist

5.00 pounds

Total Extract Weight

64.5% of grist

Grains

0.50 pounds

Crystal Malt 20L

Color (L):	20 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

6.5% of grist

0.50 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

6.5% of grist

0.50 pounds

Belgian Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

6.5% of grist

0.50 pounds

Belgian Munich Malt

Color (L):	3 °L
Info/Use:	Used to increase malt aroma and body with slightly more color.

6.5% of grist

0.50 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

6.5% of grist

0.25 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

3.2% of grist

2.75 pounds

Total Grain Weight

35.5% of grist

Hops

0.66 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.5% Pellets @ 90 minutes
Type: Bittering
Use: Boil

3 AAUs

1.33 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

5.3 AAUs

0.50 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

2 AAUs

2.49 ounces

Total Hop Weight

10.3 AAUs

Yeast

Wyeast Wyeast American Ale 1056 — Liquid — 1 pkg.

Fermentation

Primary:	10 days @ 65° F
Secondary:	14 days @ 65° F

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