Fat Tire
| Name | Fat Tire |
| Description | Very popular beer out of Fort Collins CO. |
| Added by | Rossiyma |
| Date Submitted | Sun, 30 Jun 2002 05:26 AM (GMT) |
Ingredients | |
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Preparation | |
| Step by step: Steep specialty grains in 3 gallons of water at 154° 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° F and transfer to fermenting vessel with yeast. Ferment at 64° to 68° 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° F for 45 minutes. Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule. |
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Specifics | |
| Style | Ale |
| Recipe Type | Other |
| Batch Size | 5 |
| Original Gravity | 1.050 |
| Final Gravity | 1.011 |
| Boiling Time | 90 |
| Primary Fermentation | Glass or Plastic 7-10 days |
| Secondary Fermentation | Either transfer or prime and rack into bottles and let it sit for a week |
Comments | |
User Comments
7 Comments Posted
[ add new comment ]
| Re: Fat Tire | Jul 4th 2002, 09:00 pm |
| Carapils, Munich, and Biscuit all need to be mashed, not steeped. Munich has enough enzymes to convert itself, but you will need to mash the other 2 with a pound or so of 2 row pale malt in order to avoid unconverted starches in your beer. | |
| Comment by: Denny Conn | reply to comment |
| Re: Fat Tire | Oct 10th 2002, 02:27 am |
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I brewed this recipe the first time that I tried to replicate Fat Tire and after a side by side taste test with the real Fat Tire I was not satisfied with the results. Color was too dark and not enough hop bite. Search for "FLAT TYRE" on the web and you will find a simpler recipe that doesn't have to age as long. Who wants to wait 3 or 4 month to drink their beer anyway? My buddy brewed the "Flat Tyre" recipe and we included it in the side by side taste test as well. It is very close to the real thing. |
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| Comment by: Mark | reply to comment |
| Re: Fat Tire | Oct 1st 2003, 10:21 pm |
| Could I possibly get your buddies recipe for the flat tyre ale? | |
| Comment by: Ken | reply to comment |
| Re: Fat Tire | Apr 27th 2004, 07:10 pm |
| Try http://brewery.org/brewery/cm3/recs/09_72.html | |
| Comment by: Matt | reply to comment |
| Re: Fat Tire | May 26th 2004, 04:51 pm |
| is your friend's recipe all grain or extract? | |
| Comment by: | reply to comment |
| Re: Fat Tire | May 26th 2004, 04:49 pm |
| Is there an all grain recipe for this? | |
| Comment by: Jim | reply to comment |
| Re: Fat Tire | Sep 25th 2005, 02:31 am |
| I tried the all-grain and it wasn't even close; as somebody else previously stated. It was way, way too dark and not hopped correctly. Adding 1 lb. of base malt for a total of 7 lbs., replacing the 1 lb. chocolate malt with another 1 lb. of 40L, and adding 1 oz. of bittering hops will get you much, much closer. I can't call it a clone, but at least it's pretty similar in style, unlike this recipe. | |
| Comment by: WingStall | reply to comment |