This may be too specific but I will ask anyway. I love Fat Tire but would like to modify a little. The holy grail of beer would be a Fat Tire but more biscuit, more toasty caramel taste and fuller mouth feel. Any recommendations would be appreciated. Even if it isn't a recipe, perhaps grains that present these specific tastes would help.
Topic clone-recipe taste grain homebrew
Category Mac
I'm sure you can find a good base recipe from the other answers, here's some suggestions for your modifications.
More Malt consider a small Melonoiden Malt addition for Maillard notes (biscuit, bread crust, carmel)
More Body Body is mainly controlled by mash temperatures. Specifically the higher end of alpha-amylase temps for fuller body beers.
Apparently, this recipe came from the original authors of the beer you are cloning:
Fat Tire Clone (December):
5 gal, OG = 1.050, FG = 1.013
IBU = 19, SRM = 14, ABV = 4.7%
- 8# 10 oz. 2-row Pale Malt
- 1# Munich Malt
- 8 oz. Crystal Malt (80L) 6
- oz. Victory Malt
- 0.4 oz. Target (60 min.)
- 0.5 oz. Willamette (10 min.)
- 0.5 oz. Goldings (0 min.) Wyeast 1272 or Wyeast 1792 or WLP051 Yeast
To modify, substitute some of base or munich with biscuit or melanoidin malts.
Zymurgy magazine has recipes for the the Amber and the Belgian. Jul/Aug 2006 New Belgium Fat Tire Clone Jul/Aug 2003 Fat Tire Amber Ale Clone You have to be a member to access the recipes.
Here is a lot of clone recipes: Beersmith Recipes
Look at the recipes and determine what you think is a good median. Brew that. Taste and decide where that lands to what you wanted. You may want to increase the mash temp a degree or two (celcius). This will give you more body and will increase the residual sugars/sweetness.
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