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This recipe is a clone of Fat Tire by the New Belgium brewery. The original recipe came from the March 2001 Replicator column in Brew Your Own magazine. I didn't have all of the proper ingredients or follow proper procedures, so this recipe lists what I did, not what the original recipe asked for. Ingredients1/2 lb 20L crystal malt1/2 lb 40L crystal malt 1/2 lb carapils malt 1/2 lb Munich malt 1/2 lb biscuit malt 1/2 lb chocolate malt 2 lb. Laaglander dry malt extract 3 lb Munton & Fison Light dry malt extract 2/3 oz Willamette hops (4.7%) 1 oz Fuggles hops (4.2%) East Coast Ale yeast (WhiteLabs WLP008) InstructionsHeat water to 3 gallons of water to 154°F. Add specialty grains and get temperature back to 154°F. Steep grains for 45 minutes. Remove specialty grains. Add DME's and bring to a boil. Once boiling, add Willamette hops. Boil for 60 minutes. Add Irish moss. Boil for 10 minutes. Add 1/2 oz Fuggles hops. Boil for 20 minutes. Add 1/3 oz Fuggles hops. Add 2 gallons of cold water. Cool immediately to 73°F. I racked the American Pale Ale to the secondary fermenter while the wort was cooling, and I racked the cooled wort on top of the yeast left in the primary. The final 1/6 oz Fuggles hops will be added to the secondary. O.G. 1.056 This page last updated on January 7, 2005.
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