New Belgium Brewing - Fat Tire Clone - Beer Recipe - Brewer's Friend

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New Belgium Brewing - Fat Tire Clone

183 calories 16.1 g 12 oz
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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: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday December 13th 2013
1.056
1.010
6.0%
28.5
19.2
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%
9.50 lbs / $ 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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target 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 --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.49 g | 30 qt) 3.88 15.5  
Mash volume with grains (equipment estimates 7.49 g | 30 qt) 4.32 17.3  
Grain absorption losses (steeping) -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.88 15.5
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2014-06-11 00:33 UTC