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Phat & Tyred Amber Ale

Brewed: 07/24/2011   Bottled: 08/09/2011

Since I started brewing beer (way back in '09), I'd been planning on someday making a clone of New Belgium Brewery's Fat Tire Amber Ale.  I checked out books from the library with clone recipes in them.  I've come across recipes online.  My LHBS has a clone they sell called Fat Tire(ish) Clone Recipe.  My forum buddy D-Rock even posted a clone recipe on the Mr. Beer forums he calls Mai Tyre. 

To come up with my recipe, I took elements from most of these, especially D-Rock's, and came up with my own version.  By coincidence, I used WY1272 American Ale II yeast in my most recent version of Eric's Red, and that is what D-Rock had selected for his clone.  The fact that at the time, I had no Mr. Beer ingredients and some harvested WY1272 and that D-Rock so recently posted his version all combined to tell me that it was the time to try my clone.

This was my first partial mash and my first use of harvested yeast.  It was also my first addition of Irish Moss.

My first attempt at this beer was mixed on 07/01/2009.  It turned out great.  It was not quite Fat Tire, but I actually liked it better than Fat Tire when I did the comparison.  The second batch was mixed on 8/27.  There were not a lot of changes to the 2nd batch.  Basically, just going with a light DME instead of dark and standardizing the specialty grains at .25lbs.

And, of course, I just could not leave well enough alone.  My third batch was different again.  Using Briess Pilsen Light LME and some 2-row malt should lighten it up even more.  Added a bit more hops to bring the BU:GU to right around 50.  Also, the yeast is not harvested this time (although I did harvest it from this batch).  Before even tasting batch 3, I started batch 4 which included just a bit of chocolate malt.  Batch 5 was exactly the same except I replaced the chocolate malt with pale chocolate malt.  Batch 6 was an all-grain recipe. Batch 7 is also all-grain, but in a 5 gallon batch instead of in a Mr. Beer size.

Eventually, I should get to my final recipe on this one. 

If you are curious what I written about Phat & Tyred on my blog:

Phat & Tyred Ale (AG) batch 7 --- cost $27.78

American Amber Ale
Batch Size
5.50 gal
All Grain
Boil Size   7.00 gal
Mash Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity
1.058 SG
Estimated FG
1.015 SG
Recipe Bitterness
30.8 IBUs (Rager)
Alcohol by Volume
5.7 %
BU : GU   0.531        
Recipe Color
13.6 SRM
Measured OG:    1.060   Measured FG:    1.018
ADF:    70%   Measured ABV:    6.2%


Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.6 %
13.0 oz Biscuit Malt (23.0 SRM) Grain 2 6.4 %
13.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 6.4 %
13.0 oz Munich Malt (9.0 SRM) Grain 4 6.4 %
13.0 oz Victory Malt (25.0 SRM) Grain 5 6.4 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 2.0 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 7 2.0 %
1.00 oz Williamette [4.80 %] - Boil 60.0 min Hop 8 17.8 IBUs
0.50 oz Fuggles [4.40 %] - Boil 25.0 min Hop 10 3.3 IBUs
0.50 oz Fuggles [4.40 %] - Boil 15.0 min Hop 12 2.2 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 11 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 13 -
1.0 pkg American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml] Yeast 14 -
0.50 oz Goldings, East Kent [4.50 %] - Boil 45.0 min Hop 9 7.5 IBUs

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 31.73 qt of water at 161.0 F 154.0 F 60 min

Remove grains, and prepare to boil wort Recipe Notes
Harvested yeast from Phat & Tyred Ale
Ferment 1 week ~65F followed by 1 week ~72F
Batch prime with 2.25 oz table sugar boiled in 1 cup water.

Brewing Record

Brew Date:
Strike Temp:   161
Mash Temps:
 150, 154, got up to 160. Back down to 154
Pre-boil OG   (1.054 SG)   Pre-boil Vol   (7.00 gal)
Actual Mash Efficiency
Pitch Temp    64
Day 1: 60F slow start, but going at the end of the day.
Day 2: 62F active fermentation 
Day 3: 64F slowing down by the end of the day 

Click here to see previous recipes
Brewing Notes:
Bought ingredients yesterday and made my yeast starter last night. Brewing this weekend.
07/22/2011 Different is good! Robert
Mine's a little different but different is good and based on your #3 I do believe. Great beer and is superb alternative to all those citrus beers out there! Great job!
07/25/2011 Brew Day esheppy
Yesterday was brew day. Things went pretty well, although it was very hot outside. Wort was at 60 this morning and the yeasties had not really started yet. Hope to see activity when I get home tonight.
08/06/2011 Gravity Sample esheppy
Today, I used the wine thief to grab a sample. The gravity was a little high at 1.018, but my mash temps did get a bit high, so that is not unexpected. The aroma coming out of the carboy seemed a bit off, but the sample tasted very good with the nice biscuity, nutty flavor that this yeast does a good job giving me. It does seem a bit sweet, but that is probably due to the high FG. Plus, I am used to drinking QLC, which is much more bitter.
08/09/2011 Kegged esheppy
Kegged it up. Still at 1.018. Tasted good. Got my PSI up to 35 and then disconnected because beer leaked into the gas line. Think I overfilled the keg.
Drained some beer off the top and re-pressurized to 35psi. Did not get the spillage back into the CO2 line, so I hope that means I got enough out so that the gas dip tube is no longer under beer. Going to keep this keg warm for a couple of weeks I think.
08/26/2011 First taste esheppy
Poured myself a couple of mugs from the keg. Carbonation seems about right. Nice color. Maybe a little more fruity esters than previous batches of P&T, but that might just be because I have not had it in awhile. Very tasty.
09/10/2011 esheppy
Filled 14 12 oz bottles and 1 bomber from the keg. First time using the beer gun. Have some process tweaks, but all-in-all it went well.
10/06/2011 esheppy
Was going to use the beer gun again. Filled one bottle and the keg died.
04/26/2012 esheppy
Had a bottle. Carb much better on this than Rocktoberfest. Tasting great still.
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