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New Belgium Brewing - Fat Tire Clone

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

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.0%

IBU (tinseth):

28.5

SRM (morey):

19.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewer's Gold (Pellet)	22.2	33.3%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	6.26	66.7%
3 oz / $ 0.00

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	--

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

6,113

Views

Brews

Public: Yup, Shared
Last Updated: 2014-06-11 00:33 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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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