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Date: 06 Aug 2006 08:33:21
From: schmitage
Subject: Another recipe question - Fat Tire Ale clone
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I'm going to brew this again as well. I did the following recipe, and
it turned out pretty good, except the pronounced biscuit flavor wasn't
pronounced. It wasn't really there at all. Any suggestions on what to
do in order to get this pronounced biscuit/bread flavor that fat tire
has? I guess I could bump the vienna to 10%?, but not sure if that
will get me that biscuit flavor or not. Maybe I should try adding a
bit of regular bread yeast as this seems to be the flavor that I taste
in fat tire? Not sure...
16.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.3 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.5 %
1.50 lb Victory Malt (25.0 SRM) Grain 7.5 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.8 %
2.00 oz Williamette [5.60%] (60 min) Hops 17.5 IBU
1.00 oz Fuggles [4.40%] (15 min) Hops 3.4 IBU
1.00 oz Fuggles [4.40%] (0 min) Hops -
California Ale (White Labs #WLP001) Yeast-Ale
Any suggestions would be appreciated. This was a friend/family
favorite. Even the father-n-law who hates my brews (Light beer
drinker), said "That's dam good beer!"
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Date: 06 Aug 2006 16:08:52
From: Duke
Subject: Re: Another recipe question - Fat Tire Ale clone
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"schmitage" <schmitage@gmail.com > wrote in message
news:1154878401.651937.151720@m79g2000cwm.googlegroups.com...
> I'm going to brew this again as well. I did the following recipe, and
> it turned out pretty good, except the pronounced biscuit flavor wasn't
> pronounced. It wasn't really there at all. Any suggestions on what to
> do in order to get this pronounced biscuit/bread flavor that fat tire
> has? I guess I could bump the vienna to 10%?, but not sure if that
> will get me that biscuit flavor or not. Maybe I should try adding a
> bit of regular bread yeast as this seems to be the flavor that I taste
> in fat tire? Not sure...
>
>
> 16.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.3 %
> 1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.5 %
> 1.50 lb Victory Malt (25.0 SRM) Grain 7.5 %
> 0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.8 %
> 2.00 oz Williamette [5.60%] (60 min) Hops 17.5 IBU
> 1.00 oz Fuggles [4.40%] (15 min) Hops 3.4 IBU
> 1.00 oz Fuggles [4.40%] (0 min) Hops -
> California Ale (White Labs #WLP001) Yeast-Ale
>
> Any suggestions would be appreciated. This was a friend/family
> favorite. Even the father-n-law who hates my brews (Light beer
> drinker), said "That's dam good beer!"
>
Maybe try a pound or two of Belgian Biscuit Malt
Just a thought,
Duke
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Date: 06 Aug 2006 11:29:10
From: Scott Lindner
Subject: Re: Another recipe question - Fat Tire Ale clone
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> Maybe try a pound or two of Belgian Biscuit Malt
Isn't that one of the key ingredients that makes Fat Tire what it is?
I found a clone once.. somewhere. I want to say I scored it from a Zymurgy
issue. I entered it into ProMash. To anyone that wants it, you can
download the ProMash recipe file here:
http://68.69.132.216:8000/~scott/brewing/recipes/Fat Tire Amber Ale
Clone.rec
The details of the clone follow this post in case you don't use ProMash.
Scott
Fat Tire Amber Ale Clone
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.00
Anticipated OG: 1.039 Plato: 9.75
Anticipated SRM: 12.9
Anticipated IBU: 21.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.030 SG 7.61 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential
SRM
-----------------------------------------------------------------------------
75.0 6.00 lbs. Pale Malt(2-row) America 1.036
2
12.5 1.00 lbs. Crystal 20L America 1.035
20
6.3 0.50 lbs. Munich Malt Belgium 1.038
8
3.1 0.25 lbs. Biscuit Malt Belgium 1.035
24
3.1 0.25 lbs. Chocolate Malt America 1.029
350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil
Time
-----------------------------------------------------------------------------
0.75 oz. Willamette Whole 5.00 16.8 90 min.
0.50 oz. Goldings - E.K. Whole 4.75 2.6 15 min.
0.75 oz. Goldings - E.K. Whole 4.75 2.4 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.06 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.00
Water Qts: 9.00 - Before Additional Infusions
Water Gal: 2.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.13 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 45
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 2.89 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Date: 06 Aug 2006 16:24:52
From: David M. Taylor
Subject: Re: Another recipe question - Fat Tire Ale clone
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"schmitage" <schmitage@gmail.com > wrote in message
news:1154878401.651937.151720@m79g2000cwm.googlegroups.com...
> I'm going to brew this again as well. I did the following recipe, and
> it turned out pretty good, except the pronounced biscuit flavor wasn't
> pronounced. It wasn't really there at all. Any suggestions on what to
> do in order to get this pronounced biscuit/bread flavor that fat tire
> has? I guess I could bump the vienna to 10%?, but not sure if that
> will get me that biscuit flavor or not. Maybe I should try adding a
> bit of regular bread yeast as this seems to be the flavor that I taste
> in fat tire? Not sure...
>
>
> 16.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.3 %
> 1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.5 %
> 1.50 lb Victory Malt (25.0 SRM) Grain 7.5 %
> 0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.8 %
> 2.00 oz Williamette [5.60%] (60 min) Hops 17.5 IBU
> 1.00 oz Fuggles [4.40%] (15 min) Hops 3.4 IBU
> 1.00 oz Fuggles [4.40%] (0 min) Hops -
> California Ale (White Labs #WLP001) Yeast-Ale
Try doubling the Victory malt, I would imagine that would do the trick.
Biscuit malt could also be added.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 06 Aug 2006 11:17:24
From: schmitage
Subject: Re: Another recipe question - Fat Tire Ale clone
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Scott Lindner wrote:
> > Maybe try a pound or two of Belgian Biscuit Malt
>
> Isn't that one of the key ingredients that makes Fat Tire what it is?
The Vicotry malt was another one of those LHBS situations.. "It's the
same as Belgian Biscuit Malt, just a different country".
So I'm guessing they were full of shit? If someone can verify, I'll
just swap the 2 before tryng to increase the amounts.
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Date: 06 Aug 2006 20:17:30
From: John 'Shaggy' Kolesar
Subject: Re: Another recipe question - Fat Tire Ale clone
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On 6 Aug 2006 11:17:24 -0700, <schmitage@gmail.com > wrote:
>
> Scott Lindner wrote:
>> > Maybe try a pound or two of Belgian Biscuit Malt
>>
>> Isn't that one of the key ingredients that makes Fat Tire what it is?
>
> The Vicotry malt was another one of those LHBS situations.. "It's the
> same as Belgian Biscuit Malt, just a different country".
>
> So I'm guessing they were full of shit?
Sounds like it.
> If someone can verify, I'll just swap the 2 before tryng to increase
> the amounts.
That's what I would do.
John.
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Date: 15 Aug 2006 19:48:27
From: Kyle
Subject: Re: Another recipe question - Fat Tire Ale clone
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In article <1154888244.509051.38010@m79g2000cwm.googlegroups.com >,
schmitage <schmitage@gmail.com > wrote:
>
>Scott Lindner wrote:
>> > Maybe try a pound or two of Belgian Biscuit Malt
>>
>> Isn't that one of the key ingredients that makes Fat Tire what it is?
>
>The Vicotry malt was another one of those LHBS situations.. "It's the
>same as Belgian Biscuit Malt, just a different country".
>
>So I'm guessing they were full of shit? If someone can verify, I'll
>just swap the 2 before tryng to increase the amounts.
>
I've also heard that Victory and Belgian Biscuit are a similar
product, just different maltsters. I don't think this is quite
correct. I seem to get a more nutty flavor from Victory while Belgian
Biscuit gives a softer biscuit flavor -- the Fat Tire flavor. A good
experiment would be to do the same recipe with biscuit malt and see
how it compares.
-Kyle
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Date: 15 Aug 2006 20:18:54
From: John 'Shaggy' Kolesar
Subject: Re: Another recipe question - Fat Tire Ale clone
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On Tue, 15 Aug 2006 19:48:27 +0000 (UTC), <abuse@localhost > wrote:
> I've also heard that Victory and Belgian Biscuit are a similar
> product, just different maltsters. I don't think this is quite
> correct. I seem to get a more nutty flavor from Victory while Belgian
> Biscuit gives a softer biscuit flavor -- the Fat Tire flavor. A good
> experiment would be to do the same recipe with biscuit malt and see
> how it compares.
FYI, this is from howtobrew:
http://www.howtobrew.com/section2/chapter12-1.html
Biscuit Malt: 25 L This fully toasted, lightly roasted malt is used to give
the beer a bread and biscuits flavor. It is typically used as 10% of the
total grain bill. Gives a deep amber color to the beer.
Victory Malt: 25 L This roasted malt is similar in flavor to Biscuit but
gives a more nutty taste to the beer. Victory adds orange highlights to the
beer color.
John.
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Date: 17 Aug 2006 23:20:14
From: Kyle
Subject: Re: Another recipe question - Fat Tire Ale clone
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In article <slrnee4b66.d5f.spam@weizen.shagg.net >,
John 'Shaggy' Kolesar <spam@shagg.net > wrote:
>On Tue, 15 Aug 2006 19:48:27 +0000 (UTC), <abuse@localhost> wrote:
>> I've also heard that Victory and Belgian Biscuit are a similar
>> product, just different maltsters. I don't think this is quite
>> correct. I seem to get a more nutty flavor from Victory while Belgian
>> Biscuit gives a softer biscuit flavor -- the Fat Tire flavor. A good
>> experiment would be to do the same recipe with biscuit malt and see
>> how it compares.
>
>FYI, this is from howtobrew:
>http://www.howtobrew.com/section2/chapter12-1.html
>
>Biscuit Malt: 25 L This fully toasted, lightly roasted malt is used to give
>the beer a bread and biscuits flavor. It is typically used as 10% of the
>total grain bill. Gives a deep amber color to the beer.
>
>Victory Malt: 25 L This roasted malt is similar in flavor to Biscuit but
>gives a more nutty taste to the beer. Victory adds orange highlights to the
>beer color.
>
>
>John.
Another insignificant data point-- my personal taste is for Biscuit
Malt in pale or ambers, not Victory. I've used Victory in a porter
before with excellent results, but Biscuit would seem be a bit off
here (haven't tried it).
-Kyle
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