New Belgium Brewery “Fat Tire” Clone of Belgian Ale

New Belgium Brewery “Fat Tire” Clone of Belgian Ale
– R. Curtis Bird September 2007

Grain
– 4 lb Belgian Pilsner
– 5 lb Munich
– 12 oz biscuit (Victory)
– 2 oz dark crystal 90 LV
– 3 oz caramunich
– 3 oz aromatic
– 0.5 lb rice hulls (optional to improve sparge – add to dough-in without milling)

Additions to Boil
– ¾ oz Hallertauer – 60 min
– ¾ oz Hallertauer – 10 min (original was Mt. Hood but none available, same at 1 min)
– ¾ oz Hallertauer – 1 min
– 1 tsp gypsum in boil
– 1.5 tsp Irish moss – 15 min

Brewer’s Notes
– Mash in 95oF with 56 cps aged (chlorine-free) water
– Protein rest 133oF 20 min
– Mash 1 hr 148oF 30 min, 158oF for 30 min
– Mash out 165oF 5 min
– Recirculate about 2 gallons of sweet wort (Vourlagh sp?)
– Sparge with about 6.75 gal water 77oC
– Collect about 7.2 gal
– Boil 90 min
– Chill, whirlpool and rack to primary
– Estimated original gravity = ~1.050
– Estimated final gravity = ~1.012 and ~5% ethanol
– Pitch Wyeast #1214 Belgian Abbey Ale II
– Ferment 1 week ~62oF
– Rack to secondary after 1 week and hold for 2 additional weeks
– Bottle with 7/8 cp dextrose boiled 10 min in 3 cps water
– Bottles recovered: 30 – 18 oz, 12 – 12 oz

Filed under: General