Fat Tire Amber Ale

Not Exactly a Belgian

Fat Tire is amber ale produced by New Belgium Brewing Co. in Colorado. While New Belgium makes some tremendous Belgian style beers, make no mistake, Fat Tire is not one of them. Fat Tire is an American style amber or brown ale brewed with standard American ale yeast. It is easy-drinking, and quite likable - hence its current popularity.

The Beer

From the New Belgium Website : "Like the ageless delight of pedaling a bicycle, Fat Tire Amber Ale’s appeal is in its feat of balance: Toasty malt flavors (sorta like biscuits just pulled from the oven) coasting in equilibrium with crisp hoppiness. Delicious stability..."



All Grain Recipe - Fat Tire Amber Ale ::: 1.052/1.010 (5.5 Gal)

Grain Bill (70% Efficiency assumed)

7 lbs. - 2 Row Pale Malt [3 SRM] (Belgian would be nice)
2 lb. - Amber Malt [22 SRM] [See Notes]
1 lb. - Munich Malt [10 SRM]
1/2 lb. - Biscuit Malt [23 SRM]
1/4 lb. - Caramel/Crystal Malt (10L) [10 SRM]
1/4 lb. - Caramel/Crystal Malt (40L) [40 SRM]
1/4 lb. - Special Roast Malt [50 SRM]

Hop Schedule (34 IBU)

3/4 oz. - Northern Brewer - 60 min.
1/2 oz. - Williamette - 30 min.
1/2 oz. - Williamette - 15 min.
1/2 oz. - Williamette - 5 min.

Yeast

Wyeast American Ale II Yeast (#1272) - 1800 ml starter

Mash/Sparge/Boil

Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°

Notes

To make your own Amber Malt, simply put 2# of 2 Row Pale malt on a cookie sheet
and roast in a 350° oven for 20 to 25 min.
Recipe Source: Brewboard - Hophead - Flat Ass Tired





All Grain Recipe - Fat Tire - Another Version ::: / (5.5 Gal)

Grain Bill (70% Efficiency assumed)

7 lbs. - 2 Row Pale Malt [3 SRM] (Belgian would be nice)
1/2 lb. - Munich Malt
1/2 lb. - Biscuit Malt
1/4 lb. - Caramel/Crystal Malt (20L)
1/4 lb. - Caramel/Crystal Malt (40L)
1/2 lb. - Chocolate Malt

Hop Schedule (16 IBU)

2/3 oz. - Williamette Brewer - 90 min.
1/3 oz. - Fuggle - 20 min.
1/2 oz. - Fuggle - At Flameout

Yeast

White Labs California Ale (WLP001) - 1800 ml starter

Mash/Sparge/Boil

Mash at 154° for 60 min.
Sparge as usual
Boil for 90 minutes (be sure to compensate for your water if you do 60 min. boils)
Cool and ferment at 65° to 68°

Notes

This is a second version of a Fat Tire recipe that I found on the BYO site.

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