Beer Forum

I was going to brew a Fat Tire clone recipe from the July / August Zymurgy (p 21). Ant how transferred the recipe into my Pro Mash and the IBU’s don’t come close to 20. In addition the first addition of hops does not have a time so I am assuming 60 min. And the Crystal malt has no L… Has this come up before? Do you have any suggestions? Here is the recipe for those who don’t have the issue…
Thanks
Tim

6.0 Pale malt
1.0 Crystal malt (L ???)
.50 Munich
.25 Biscuit
.25 chocolate

.75 oz Willamette or Hallertauer (60 min ??)
.50 oz Fuggles or KG (15 min)
.75 oz Fuggles or KG (5 min)


OG 1.050
FG 1.015
ABV 4.5
IBU’s 20

O since you asked so nicely i took yours and looked at it then at the byo article on it. Based on the 2 heres what i come up with and yes I modified the malt bill i like this one better

Fat tire clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.051 Plato: 12.60
Anticipated SRM: 10.0
Anticipated IBU: 20.4
Brewhouse Efficiency: 84 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.6 6.00 lbs. Pale Malt(2-row) America 1.036 2
11.8 1.00 lbs. Munich Malt Belgium 1.038 8
11.8 1.00 lbs. Caramel Pils Malt Belgium 1.034 2
5.9 0.50 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Hallertauer Pellet 4.00 14.7 60 min.
0.50 oz. Fuggle Whole 4.75 2.8 15 min.
0.75 oz. Fuggle Pellet 4.75 2.9 5 min.


Yeast
-----

White Labs WLP001 California Ale

In case you are interested, here is the version I came up with and brewed last week. It is based on a thread on another board about the specialty malts in Fat Tire, combined with my own preferences. I don't think it will be a clone as much as an enhanced (read "better") version.

Wayne
Bugeater Brewing Company

* * * * * *

Bugeater Flat Tire Ale

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.38
Anticipated OG: 1.049 Plato: 12.23
Anticipated SRM: 16.1
Anticipated IBU: 28.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.039 SG 9.70 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For First Wort Hops: -65 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 9.00 lbs. Pilsener Germany 1.038 2
1.2 0.13 lbs. Special B Malt Belgian 1.030 120
4.8 0.50 lbs. Victory Malt America 1.034 25
4.8 0.50 lbs. Biscuit Malt Belgium 1.035 19
2.4 0.25 lbs. Carafa Germany 1.030 500

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Czech Saaz Whole 3.30 4.0 First WH
1.00 oz. Northern Brewer Whole 7.00 24.5 60 min.
0.50 oz. Northern Brewer Whole 7.00 0.0 0 min.
0.50 oz. Czech Saaz Whole 3.30 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.38
Water Qts: 15.75 - Before Additional Infusions
Water Gal: 3.94 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.52 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 4.77 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.