Fat Tire Ale (Extract)
New Belgiums Fat Tire Clone
by Dawnell Smith

New Belgium Brewing Company got underway in 1991 and has since expanded production to 170,000 barrels. The brewery is now run by Peter Bouckaert, who worked as the brewmaster for the famous Rodenbach Brouwerij of Belgium from 1987 to 1996. Bouckaert shies away from handing out recipes, but he agreed to offer a few clues and tips for homebrewers.
When trying to emulate Fat Tire Amber Ale, Bouckaert advises that you pay particular attention to the malt bill and the aging process. "We have a malt character that asks for a lot of light-colored malts," he says. "Specialty, Munich and light caramel malts comprise up to 30 percent. For the signature toasted biscuit flavor of this brown-amber beer, add from 5 to 10 percent of malts with a nutty character." For hops, he recommends shooting for 16 IBUs with a subtle late addition of aroma or dry hops. "Dont use Cascade or other overpowering hops," Bouckaert adds.
As for yeast, Bouckaert suggests using a strain low in esters and other flavor components, like American pale ale yeast (Wyeast 1056 or BrewTek CL-10). Fermentation should take place at the low end of the temperature range. The beer should look clear, have low carbonation and give off a malty, fruity aroma with hints of bread crust. It should leave a toasted flavor on the palate and a subtle hop component for balance.
For more information on New Belgium Brewing Company and its well-regarded beers, go to http://www.newbelgium.com or call (888) NBB-4044 or (970) 221-0524.

Fat Tire Amber Ale
(5 gallons, extract with grains)


o 5 lbs. Laaglander plain extra-light DME
o 0.50 lb. crystal malt (20 deg Lovibond)
o 0.50 lb. crystal malt (40 deg Lovibond)
o 0.50 lb. carapils malt
o 0.50 lb. Munich malt
o 0.50 lb. biscuit malt
o 0.50 lb. chocolate malt
o 3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid)
o 1.33 AAUs Fuggle pellet hops (0.33 oz. at 4% alpha acid)
o 2 AAUs Fuggle pellet hops (0.50 oz. at 4% alpha acid)
o 1 tsp. Irish moss
o 2/3 to 3/4 cup corn sugar to prime
o Wyeast 1056 or BrewTek CL-10

Step by step:

Steep specialty grains in 3 gallons of water at 154 deg F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70 deg F and transfer to fermenting vessel with yeast. Ferment at 64 deg to 68 deg F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option: Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154 deg F for 45 minutes. Sparge with hot water of 170 deg F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
OG = 1.050
FG = 1.011
IBUs = 16

Date: Sat, 17 May 2003 13:28:05 -0500
From: Chris Colby
Subject: Fat Tire adjustment

Jason Woolvine posted:

> The BYO recipe archives have a recipe for Fat Tire. I
> havent tried it so I cant comment on the recipe but
> heres the link:

> http://www.byo.com/recipe/685.html

> Jason

If you try this recipe, cut back on the chocolate malt. Use 3-4 oz. rather
than the 0.5 pound listed.

Chris Colby
Bastrop, TX

Fat Tire Ale (Extract)