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New Belgium Brewing - Fat Tire Clone

183.18 calories 16.11 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday December 13th 2013
1.056
1.010
5.96%
28.46
19.22
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Amber4 lb Dry Malt Extract - Amber 42 10 42.1%
2.50 lb Belgian - Pale Ale2.5 lb Pale Ale 38 3.4 26.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10.5%
1 lb Belgian - Special B1 lb Special B 34 115 10.5%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 5.3%
8 oz Belgian - Munich8 oz Munich 38 6 5.3%
9.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 22.2 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 6.26 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal steep grains/hold temp. -- 150 °F 45 min
0.5 gal sparge grains into brewpot, boil, add malts, boil, start hop schedule Sparge 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 4 oz.       CO2 Level: 2.1 Volumes
 
Target Water Profile
Fort Collins water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 16 3 13 48
Adjust water with salts to match
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 65F for 2 weeks, the transfer to secondary fermenter and condition cool (50-55F) for 3-4 weeks. Add Gelatin 3 days prior to bottling (optional if needed to clarify), bottle with DME and condition at 55-60F for 3 weeks. Enjoy!
Yeast Option: Recultured Fat Tire yeast

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-06-11 00:33 UTC
Other Brewers Who Brewed This Recipe:
JamesL
Discussion about this recipe:
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HG Brewing 03/10/2014 at 03:11pm
Let me know how your batch turns out.


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