Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.050
Target FG 1.012
Est. ABV 5.0%
Bitterness 22 IBU
SRM 12
This Fat Tire extract clone recipe offers a balanced and sessionable amber ale that pays homage to the classic Belgian-inspired style. It features a subtle caramel malt sweetness balanced by earthy hop notes and a clean, crisp finish.
Fermentables
8 oz Caramel 40L Malt (Steep for 30 minutes at 155-170°F)
4 oz Victory Malt (Steep for 30 minutes at 155-170°F for biscuit notes)
2 oz Chocolate Malt (Steep for 30 minutes at 155°F for color)
6 lbs Gold Light LME (Base extract)
Hops Schedule
1 oz Willamette (5% AA) @ 60 min (Bittering)
0.50 oz Goldings (5% AA) @ 15 min (Flavor)
0.50 oz Willamette (5% AA) @ Flameout (Aroma
Yeast
Wyeast 1272 American Ale II – Clean fermentation with slight fruitiness; temp range 60-72°F
Brewing Instructions
1
Steep specialty grains in 2.5 gallons of water at 155 to 170°F for 30 minutes.
2
Remove grains and bring water to a boil.
3
Turn off heat and stir in the 6 lbs of Gold Light LME until fully dissolved.
4
Return to a boil and add the 1 oz of Willamette hops.
5
At 15 minutes remaining, add the 0.5 oz of Goldings and a clarifier (Irish Moss or a whirlfloc tablet).
6
At flameout, add the final 0.5 oz of Willamette hops.
7
Cool the wort to 80°F as quickly as possible.
8
Transfer to a sanitized fermentation vessel and top up to 5.5 gallons with cold water.
9
Aerate well and pitch the yeast.
10
Seal and install airlock.
Notes
Fermentation – Temperature: 66-68°F
Duration: 2 weeks primary –Maintain stable temperature for consistent results
Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______
Ingredients
Fermentables
8 oz Caramel 40L Malt (Steep for 30 minutes at 155-170°F)
4 oz Victory Malt (Steep for 30 minutes at 155-170°F for biscuit notes)
2 oz Chocolate Malt (Steep for 30 minutes at 155°F for color)
6 lbs Gold Light LME (Base extract)
Hops Schedule
1 oz Willamette (5% AA) @ 60 min (Bittering)
0.50 oz Goldings (5% AA) @ 15 min (Flavor)
0.50 oz Willamette (5% AA) @ Flameout (Aroma
Yeast
Wyeast 1272 American Ale II – Clean fermentation with slight fruitiness; temp range 60-72°F
