Fat Tire Clone has an aroma that is malty with little else to speak of. Pours a one finger head that dissipates quickly. Mouthfeel is a bit harsh – possibly too much carbonation. The taste is thin maltiness with a tinge of hops and sweet caramel.
10 lbs. 2-row Pale Malt
1 lb. Biscuit Malt
12 oz. Munich Malt
1 oz. Willamette Hops (bittering)
1 oz. Liberty Hops (aroma)
Your choice of California Ale yeast (WLP001, WLP051, US-05)
Heat 3 gallons of strike water to appropriate temperature in your system to achieve a mash resting at 155° F (usually circa 167° F). Allow the mash to rest until 4.5 gallons of sparge water come to 175° F. Vorlauf the mash until the wort clarifies, then begin runoff. You should collect approximately 6 gallons of wort total; when it comes to a boil add the Willamette bittering hops and set a timer for 60 min. When 5 min. remain in the boil add the Liberty hops for aroma. When the 60 min. are up cool the wort to 80° F or lower. Transfer to a sanitary fermentor and pitch your yeast, then aerate your wort. Ferment between 68° F and 72° F.