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Fat Tire Extract Clone Recipe

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.

Fat Tire extract clone recipe

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: _______ 

Nutrition Facts

0 servings

Serving size