New Belgium Fat Tire Clone Brewing Session
I got my liter starter going around 8am or so, got 10.5 lbs of grain ground with the world’s worst and slowest grain crusher. This thing is so bad if I go slow it makes powder it I go to fast it doesn’t crush, you have to find the optimum handle rotation to get the grain crushed right. After what seemed like the longest 40 minutes of crushing grain, the brewing was going to have to wait, family day.
Fast forward 12 hours, 9pm, time to start the brew day; I was bound and determined to get a brewing session in, had to! For you all grain brewers, you know it takes any where from 5-6 hours to brew, so I knew I was in for a late night.
First and for most you want a yeast starter for any beer you are making, this was a low gravity beer, so a liter starter is more then enough. For this recipe you’ll want to use a Belgian Ale yeast (White labs 550 or Wyeast 1214), you’ll need a couple of hours to get the yeast going.
Grain Bill: (5 gal)
- 9 lbs. Domestic 2-Row barley
- 8 oz. Special B,
- 8 oz. Caramel 120°L,
- 8 oz. Munich 10°L
You’ll want to mash these grains at 152° for 60 minutes. I used a total of 3.28 gal (1.25 qt / lb) of 172° water to get my mash temp to about 152.5-153° (depending on where my thermometer was).
After the mash was done, I sparged the grain bed for about 75 minutes with 170° water. Couple things to note if you are new to all grain berwing, keep you water level about 2″ above the grains while sparging. Before sparging, you want to get the wort to run clear before you start. Once the wort is running, clear dump it back top of the grain bed.
For this boil we are going to use 2 hops.
- 1 oz Northern Brewer (60 min)
- 1 oz US Saaz (2 min)
Pretty simply boil, just watch out for boil-overs, they suck!
Specific Gravity: 1.042 – 1.046
5-7 days Primary
14 days Secondary
Bottle or Keg