Phat & Tyred Amber Ale
Since I started brewing beer (way
back in '09), I'd been
planning on someday making a clone of New Belgium Brewery's
Fat Tire Amber Ale. I checked out books from the
library with clone recipes in them. I've come across
recipes
online. My LHBS has a clone they sell called
Fat
Tire(ish) Clone Recipe.
My forum buddy D-Rock even posted a clone recipe on the Mr. Beer
forums he calls
Mai Tyre.
To come up with my recipe, I took elements from most of these, especially D-Rock's, and came up with my own version. By coincidence, I used WY1272 American Ale II yeast in my most recent version of Eric's Red, and that is what D-Rock had selected for his clone. The fact that at the time, I had no Mr. Beer ingredients and some harvested WY1272 and that D-Rock so recently posted his version all combined to tell me that it was the time to try my clone.
This was my first partial mash and my first use of harvested yeast. It was also my first addition of Irish Moss.
My first attempt at this beer was mixed on 07/01/2009. It turned out great. It was not quite Fat Tire, but I actually liked it better than Fat Tire when I did the comparison. The second batch was mixed on 8/27. There were not a lot of changes to the 2nd batch. Basically, just going with a light DME instead of dark and standardizing the specialty grains at .25lbs.
And, of course, I just could not leave well enough alone.
My third batch was different again. Using Briess Pilsen Light LME
and some 2-row malt should lighten it up even more. Added a bit
more hops to bring the BU:GU to right around 50. Also, the yeast
is not harvested this time (although I did harvest it from this
batch).
Before even tasting batch 3, I started batch 4 which included just a
bit
of chocolate malt. Batch 5 was exactly the same except I replaced the chocolate malt with pale chocolate malt. Batch 6 was an all-grain recipe. Batch 7 is also all-grain, but in a 5 gallon batch instead of in a Mr. Beer size.
Eventually, I should get to my final recipe on this one.
If you are curious what I written about Phat & Tyred on my blog: http://blog.ericshepard.com/search/label/Phat%20Tyred.
| Phat & Tyred Ale (AG) batch 7 --- cost $27.78 |
| Style | American Amber Ale | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.00 gal | |||
| Mash Efficiency | 70.00 | Boil Time | 90 minutes |
Recipe Characteristics
| Recipe Gravity | 1.058 SG | Estimated FG | 1.015 SG | ||||
| Recipe Bitterness | 30.8 IBUs (Rager) | Alcohol by Volume | 5.7 % | ||||
| BU : GU | 0.531 | ||||||
| Recipe Color | 13.6 SRM |
|
|||||
| Measured OG: | 1.060 | Measured FG: | 1.018 | ||||
| ADF: | 70% | Measured ABV: | 6.2% |
Ingredients
| Amt | Name | Type | # | %/IBU |
| 9 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 | 70.6 % |
| 13.0 oz | Biscuit Malt (23.0 SRM) | Grain | 2 | 6.4 % |
| 13.0 oz | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 3 | 6.4 % |
| 13.0 oz | Munich Malt (9.0 SRM) | Grain | 4 | 6.4 % |
| 13.0 oz | Victory Malt (25.0 SRM) | Grain | 5 | 6.4 % |
| 4.0 oz | Cara-Pils/Dextrine (2.0 SRM) | Grain | 6 | 2.0 % |
| 4.0 oz | Pale Chocolate Malt (200.0 SRM) | Grain | 7 | 2.0 % |
| 1.00 oz | Williamette [4.80 %] - Boil 60.0 min | Hop | 8 | 17.8 IBUs |
| 0.50 oz | Fuggles [4.40 %] - Boil 25.0 min | Hop | 10 | 3.3 IBUs |
| 0.50 oz | Fuggles [4.40 %] - Boil 15.0 min | Hop | 12 | 2.2 IBUs |
| 0.50 tsp | Irish Moss (Boil 15.0 mins) | Fining | 11 | - |
| 0.50 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 13 | - |
| 1.0 pkg | American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml] | Yeast | 14 | - |
| 0.50 oz | Goldings, East Kent [4.50 %] - Boil 45.0 min | Hop | 9 | 7.5 IBUs |
Mash Profile
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 31.73 qt of water at 161.0 F | 154.0 F | 60 min |
Remove grains, and prepare to boil wort Recipe Notes
Harvested yeast from Phat & Tyred Ale http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11
Ferment 1 week ~65F followed by 1 week ~72F
Batch prime with 2.25 oz table sugar boiled in 1 cup water.
Brewing Record
| Brew Date: | 07/24/2011 | Strike Temp: | 161 | |||
| Mash Temps: | 150, 154, got up to 160. Back down to 154 | |||||
| Pre-boil OG | (1.054 SG) | Pre-boil Vol | (7.00 gal) | |||
| Actual Mash Efficiency | 82.9 | Pitch Temp | 64 | |||
| Fermentation | ||||||
| Day 1: 60F slow start, but going at the end of the day. | ||||||
| Day 2: 62F active fermentation | ||||||
| Day 3: 64F slowing down by the end of the day | ||||||
7/22/2011 Bought ingredients yesterday and made my yeast starter last night. Brewing this weekend.
7/22/2011 Mine's a little different but different is good and based on your #3 I do believe. Great beer and is superb alternative to all those citrus beers out there! Great job!
7/25/2011 Yesterday was brew day. Things went pretty well, although it was very hot outside. Wort was at 60 this morning and the yeasties had not really started yet. Hope to see activity when I get home tonight.
8/6/2011 Today, I used the wine thief to grab a sample. The gravity was a little high at 1.018, but my mash temps did get a bit high, so that is not unexpected. The aroma coming out of the carboy seemed a bit off, but the sample tasted very good with the nice biscuity, nutty flavor that this yeast does a good job giving me. It does seem a bit sweet, but that is probably due to the high FG. Plus, I am used to drinking QLC, which is much more bitter.
8/9/2011 Kegged it up. Still at 1.018. Tasted good. Got my PSI up to 35 and then disconnected because beer leaked into the gas line. Think I overfilled the keg.
8/15/2011 Drained some beer off the top and re-pressurized to 35psi. Did not get the spillage back into the CO2 line, so I hope that means I got enough out so that the gas dip tube is no longer under beer. Going to keep this keg warm for a couple of weeks I think.
8/26/2011 Poured myself a couple of mugs from the keg. Carbonation seems about right. Nice color. Maybe a little more fruity esters than previous batches of P&T, but that might just be because I have not had it in awhile. Very tasty.
9/10/2011 Filled 14 12 oz bottles and 1 bomber from the keg. First time using the beer gun. Have some process tweaks, but all-in-all it went well.
10/6/2011 Was going to use the beer gun again. Filled one bottle and the keg died.
4/26/2012 Had a bottle. Carb much better on this than Rocktoberfest. Tasting great still.