We’ve always been fans of Fat Tire amber ale, that smooth brew from New Belgium that’s captured hearts since the 90s. Brewing your own clone lets us recreate its caramel malt goodness right at home, saving trips to the store and adding a personal twist.
Ingredients
To craft our Fat Tire Clone Recipe, we select high-quality ingredients that capture the signature caramel malt flavors of this iconic amber ale. Below, we list them in the order they are used during the brewing process, including precise measurements and any necessary prep notes for accuracy and ease.
Malts and Grains
These form the base for the rich, malty profile. We start with these as they are mashed first.
- 8 lbs 2-row pale malt: The foundation grain; mill it fresh for optimal extraction during mashing.
- 1 lb Crystal 40L malt: Adds caramel sweetness; crush coarsely to enhance flavor without over-extracting tannins.
- 0.5 lb Carafoam malt: Provides body and head retention; use as-is for better foam stability.
- 0.25 lb Victory malt: Contributes a subtle biscuit note; lightly crush to integrate smoothly.
Hops
Added at various stages, hops provide bitterness, flavor, and aroma. We incorporate them after mashing.
- 1 oz Perle hops (60 minutes): For bittering; use whole or pellet form, boiled for a full hour to achieve 8-10 IBUs.
- 0.5 oz Willamette hops (15 minutes): Imparts floral and earthy flavors; add later in the boil to preserve delicate oils.
- 0.5 oz Tettnang hops (5 minutes): Enhances the classic noble hop character; include near the end for a fresh, spicy aroma.
Yeast and Other Essentials
Yeast is pitched after cooling the wort, followed by any additional items for fermentation and conditioning.
- 1 packet Wyeast 1056 American Ale yeast or equivalent: A clean-fermenting strain; rehydrate if dry, and ensure it’s at proper pitching temperature (around 68°F) for strong attenuation.
- Filtered water: Approximately 5 gallons; treat with brewing salts (e.g., 1 tsp gypsum) to mimic New Belgium’s water profile for balanced minerality.
- 0.75 cups corn sugar: For priming before bottling; dissolve in boiled water to carbonate the beer naturally.
This selection ensures our Fat Tire Clone Recipe delivers a spot-on replication, with a focus on quality ingredients that enhance homebrewing success.
Equipment Needed
Now that we have gathered our high-quality ingredients for the Fat Tire clone, we turn our attention to the essential equipment required for a successful homebrewing session. Selecting the right tools ensures precision in brewing and helps us replicate the rich caramel malt flavors of this iconic amber ale with confidence.
To brew effectively, we recommend the following key pieces of equipment. We’ve organized them into categories for clarity, with bold for critical items and italics for specific notes on their importance:
- Brewing Kettle: A large stainless steel pot (at least 5 gallons) to boil our wort. This is crucial for achieving the even heat distribution needed to extract flavors from our malts and grains.
- Fermenter: A 6.5-gallon glass or plastic carboy for fermentation. We use this to house the yeast and allow our beer to develop its signature taste without contamination.
- Airlock and Stopper: A simple airlock to fit the fermenter, preventing oxygen and bacteria from entering while letting CO2 escape. This maintains a sterile environment, which is vital for homebrewing success.
- Thermometer: A digital probe thermometer for monitoring mash and boil temperatures accurately. Maintaining precise temperatures, such as 152°F during mashing, ensures optimal enzyme activity.
- Hydrometer: Used to measure the specific gravity of the wort, helping us track fermentation progress. For reference, here’s a quick table of typical gravity readings for a Fat Tire clone brew:
| Stage | Specific Gravity Range |
|---|---|
| Original Gravity | 1.050–1.055 |
| Final Gravity | 1.012–1.015 |
- Siphon or Auto-Siphon: A flexible tube for transferring beer from the fermenter to bottles, minimizing exposure to air and sediment.
- Bottling Bucket: A 5-gallon bucket with a spigot for easy bottling. We pair this with priming sugar to carbonate our beer naturally.
- Sanitizer Solution: Bottles of no-rinse sanitizer like Star San to clean all equipment thoroughly. Sanitization is non-negotiable—it’s the key to avoiding off-flavors in our final product.
- Stirring Spoon or Paddle: A long-handled stainless steel spoon for mixing during mashing and boiling.
- Bottles and Caps: At least 48 standard 12-ounce glass bottles with caps, plus a capper tool. This equipment allows us to store and age our Fat Tire clone properly for the best flavor development.
By preparing this equipment in advance, we set the stage for a smooth brewing process that complements our carefully selected ingredients.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we can proceed with the brewing process for our Fat Tire Clone, ensuring each step replicates the rich caramel malt flavors of this iconic amber ale.
Prepare the Ingredients
Before we begin brewing, let’s organize our ingredients to streamline the process. Start by measuring out the malts and grains—such as 2.5 pounds of pale malt, 1 pound of crystal malt 40L, and 0.5 pounds of Munich malt—and mill them if not already done, as this exposes the starches for efficient mashing. Prepare your hops, including 1 ounce of Perle hops for bittering and 1 ounce of Willamette hops for aroma, keeping them chilled to preserve their essential oils. Don’t forget the yeast—one packet of Wyeast 1056 American Ale yeast—and rehydrate it according to the package instructions for optimal activity. Measure out any adjuncts like 0.5 pounds of dextrose for priming and ensure your water is treated to match the medium mineral profile of Fat Tire, aiming for a pH of 5.2-5.6 to enhance flavor extraction.
Mash the Grains
With our ingredients ready, we mash the grains to convert their starches into fermentable sugars, creating the sweet base for our amber ale. Heat 3 gallons of water to approximately ** strike temperature of 165°F (74°C)** in your brewing kettle, then add the milled grains slowly while stirring to avoid clumps, targeting a mash temperature of 152°F (67°C) for 60 minutes—this range promotes a balanced mix of sugars for the beer’s smooth, malty profile. Maintain this temperature by insulating the kettle or using a heat source, and stir occasionally to ensure even conversion. Once complete, perform a sparge by rinsing the grains with another 3 gallons of hot water at 170°F (77°C) to extract the remaining sugars, collecting about 5 gallons of wort in your boil kettle for the next step.
Boil the Wort
We boil the wort to sterilize it, extract hop flavors, and develop the deep amber color that defines Fat Tire. Bring the collected wort to a rolling boil in your brewing kettle, then add the 1 ounce of Perle hops at the start for bittering, allowing them to simmer for 60 minutes to build a balanced bitterness of around 25-30 IBUs. Midway through, at 30 minutes, add flavor enhancers like Irish moss for clarity if desired. In the last 5 minutes, introduce the 1 ounce of Willamette hops to impart floral and earthy aromas, creating a fragrant steam that fills the air. Monitor the boil closely to prevent boilovers, reducing the volume to about 4.5 gallons through evaporation, which concentrates the flavors for a robust, caramel-forward ale.
Fermentation
After boiling, we ferment the wort to transform sugars into alcohol, capturing the lively character of Fat Tire through careful yeast activity. Cool the wort rapidly to around 68°F (20°C) using an immersion chiller, then transfer it to your sanitized fermenter and aerate by shaking or using an aeration stone to ensure the yeast has enough oxygen. Pitch the rehydrated Wyeast 1056 yeast into the fermenter, seal it with the airlock, and place it in a stable environment maintained at 64-68°F (18-20°C) for primary fermentation, which typically lasts 7-10 days. As fermentation progresses, you’ll notice vigorous bubbling in the airlock and a yeasty aroma, signaling the development of the beer’s crisp, fruity esters—monitor with your hydrometer, aiming for a final gravity of 1.012-1.015 to achieve an ABV of about 5.2%.
Bottling and Conditioning
To finish, we bottle and condition the beer, allowing flavors to mature into the smooth, drinkable profile of Fat Tire. Siphon the fermented beer into a bottling bucket, adding 0.5 pounds of dextrose dissolved in boiling water to prime for carbonation, which provides the natural fizziness without over-carbonating. Fill your sanitized bottles using the siphon, capping each one securely, then store them at room temperature around 70°F (21°C) for 2 weeks to allow secondary fermentation and conditioning—during this time, the beer carbonates and flavors integrate, resulting in a clear, amber pour with a creamy head. For best results, age an additional 2-4 weeks in a cooler spot to enhance the malt complexity and hop balance.
Make-Ahead Instructions
To streamline our Fat Tire Clone Recipe brewing process and ensure a seamless transition from preparation to fermentation, we recommend completing these steps in advance. This approach allows us to focus on the core brewing actions while maintaining the rich caramel malt flavors that define this iconic amber ale.
Preparing Ingredients Ahead of Time
We can get a head start by organizing our key ingredients, which builds directly on the ingredient selection from our earlier sections. Begin by measuring and milling the malts and grains—such as the base 2-row malt and specialty malts like Crystal 40L—at least 1-2 days before brewing. This prevents last-minute rushes and preserves freshness.
- Malts and Grains: Measure precise amounts (e.g., 9 lbs of 2-row pale malt) and mill them to a consistent coarseness for optimal mashing. Store in airtight containers to avoid oxidation, which could dull the beer’s smooth, malty profile.
- Hops: Weigh out the hops (e.g., 1 oz of Perle for bittering) and seal them in a cool, dark place to retain their aromatic punch, ensuring the citrusy notes shine through in our clone.
- Yeast: Prepare a yeast starter 2-3 days ahead. For our SafAle US-05 yeast, mix 0.5 cups of dried malt extract with 1 liter of water, boil for 15 minutes, cool to 70°F, and pitch the yeast. This step boosts cell count for a vigorous fermentation, reducing the risk of off-flavors.
Equipment Preparation
Following our equipment overview, we sanitize and assemble tools the day before to uphold hygiene standards and achieve precision in brewing.
- Sanitizing Essentials: Clean and sanitize the brewing kettle, fermenter, airlock, and siphon using a no-rinse sanitizer solution. This prevents contamination that could compromise the beer’s crisp finish.
- Temperature Tools: Calibrate our thermometer and hydrometer in advance. For instance, ensure the thermometer reads accurately at room temperature, as even a 5°F variance can affect mash efficiency.
Water Treatment and Other Tips
Treating water is crucial for replicating the mineral balance that enhances Fat Tire’s balanced taste, so we handle this 1-2 days prior.
| Step | Action | Recommended Timeline | Key Benefit |
|---|---|---|---|
| Water Adjustment | Add brewing salts (e.g., 1 tsp gypsum per 5 gallons) to achieve a balanced profile with 150-200 ppm calcium. | 1-2 days ahead | Enhances malt flavors and hop bitterness for a more authentic clone. |
| Bottles and Priming | Wash and sanitize bottles and prepare priming sugar (e.g., 5 oz corn sugar for 5 gallons). | 1 day ahead | Ensures carbonation is ready, leading to the beer’s signature effervescence after 2 weeks of conditioning. |
By tackling these make-ahead tasks, we set the stage for a confident, efficient homebrewing session that captures the essence of our Fat Tire Clone Recipe.
Conclusion
We’ve loved sharing this Fat Tire clone recipe and all the steps to make it your own. It’s rewarding to brew a beer that captures that iconic amber ale flavor right at home.
Remember, homebrewing lets us experiment and perfect our craft, leading to brews we’re truly proud of.
Give it a try—it’s not just about the beer, it’s about the joy of creation and the stories we’ll share over each sip.
Frequently Asked Questions
What is Fat Tire amber ale?
Fat Tire amber ale is a popular beer from New Belgium Brewing, first introduced in the 1990s. It’s known for its rich caramel malt flavors and balanced taste, making it a favorite among beer enthusiasts. Brewing a clone at home lets you recreate this iconic brew with a personal twist.
How can I make a homemade Fat Tire clone?
To make a Fat Tire clone, gather high-quality ingredients like specific malts, hops, yeast, and water treated for the right mineral profile. Follow the brewing process: mash grains, boil wort, ferment, and bottle with priming sugar. This allows you to enjoy a faithful recreation while saving on store-bought beer.
What ingredients are needed for the Fat Tire Clone Recipe?
Key ingredients include caramel malts for sweetness, pale ale malt as the base, Cascade and Willamette hops for bitterness and aroma, an American ale yeast, and treated water. Use precise measurements to capture the original’s flavor—aim for about 10-12 pounds of grain and specific hop additions during boiling.
What equipment is required for homebrewing this recipe?
Essential equipment includes a brewing kettle for boiling, a fermenter for yeast action, an airlock to prevent contamination, a thermometer and hydrometer for monitoring, a siphon for transferring, a bottling bucket, sanitizer, stirring spoon, and capped bottles. Proper sanitation ensures a smooth process and great results.
What are the steps in the brewing process for Fat Tire Clone?
Start by mashing grains in hot water, then boil the wort with hops. Cool it quickly, transfer to a fermenter with yeast, and let it ferment for about two weeks. Bottle with priming sugar and condition for another two weeks to develop flavors. Focus on temperature control for the best outcome.
How can I prepare in advance for brewing Fat Tire Clone?
Measure and mill malts and hops ahead of time, make a yeast starter to ensure active fermentation, sanitize all equipment, and treat your water. Also, prepare bottles and calibrate tools like thermometers. This streamlines the process, maintains freshness, and helps achieve a high-quality amber ale clone.
Why should I brew my own Fat Tire amber ale at home?
Brewing your own version saves money, lets you customize flavors, and offers a fun, rewarding hobby. It reduces reliance on store purchases while replicating the rich taste of the original, using quality ingredients for a satisfying result that impresses friends and family.