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.
5 gallon yield, malt extract recipe
7 lbs. LME
1 lb. Biscuit Malt
12 oz. Munich Malt
1 oz. Willamette hop pellets for bittering
1 oz. Liberty hop pellets for aroma
California ale yeast (WLP001 or WLP051 or US-05)
Heat 3 gallons of water to 160°F. Add the steeping grains in a muslin or nylon bag, turn off heat and steep for 10-15 minutes, then remove the steeping bag and turn the heat back on. When the grain tea comes to a boil, turn off the heat and stir in l the LME until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops (Willamette). When there are 15 minutes remaining on the timer add the reconstituted Irish Moss if you wish. When there are 5 minutes left on the timer, add the aroma hops (Liberty). After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before adding yeast. Aerate well and ferment at 68-70 degrees Fahrenheit.
O.G. = 1.056
F.G. = 1.016
ABV = 5.3%