Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Amber Ale 5.2% CO & NC. Fat Tire Amber is the easy – drinking Amber Ale born in Colorado from New Belgium Brewing Company, the 100% employee – owned leader in environmental stewardship.

Heat 4.5–5.5 gallons of brewing water to about 165°F (to achieve a mash temperature around 152°F after grain addition). Adjust water chemistry if desired (target moderate sulfate:chloride ratio to accentuate hop bitterness and malt balance).

Heat strike water

Add the crushed Pale 2-Row, Vienna, Munich/Caramunich, Crystal 40L, Crystal 120L and the small addition of roasted barley or Special B to the mash tun. Slowly add strike water while stirring to avoid dough balls. Target mash temperature: 150–154°F (aim 152°F) and hold for 60 minutes for good conversion and a balanced body similar to an Amber Ale.

Mash in

After 60 minutes, raise temperature to 168°F for 10 minutes (mash out) to stop enzymatic activity. Vorlauf (recirculate) until runnings are reasonably clear, then begin draining to the boil kettle.

Mash out & vorlauf

Sparge the grains with enough 170°F water to collect approximately 6.5–7.0 gallons of wort in the boil kettle (this assumes ~5 gallon batch post-boil).

Sparge

Bring the collected wort to a vigorous boil. Watch for boil-overs as proteins foam up early in the boil.

Bring to a boil

At the start of the 60-minute boil, add 1 oz Cascade (bittering). Boil for full 60 minutes.

Bittering hop addition (60 minutes)

With 15 minutes remaining, add 1 tsp Irish moss (or Whirlfloc). With 10 minutes remaining, add 1 oz Willamette. At 5 minutes remaining, add 0.5 oz Cascade for late aroma. These late additions provide the floral/citrus-honey notes characteristic of Fat Tire-style amber ale.

Late hop additions

After the 60 minute boil, cool the wort quickly to yeast-pitching temperature (65–68°F) using a wort chiller or ice bath. Aim to get to ~66°F for a clean American-ale fermentation profile.

Cool wort

Transfer cooled wort to a sanitized fermenter, topping with additional water if necessary to reach 5.25 gallons pre-ferment (account for trub and loss). Aerate vigorously by shaking, splashing, or using oxygenation for 60–90 seconds with pure O2 (or stir vigorously for several minutes) to provide oxygen for the yeast.

Transfer and aerate

Rehydrate or properly prepare the chosen yeast (Wyeast 1056/White Labs WLP001 or dry Safale US-05). Pitch the yeast at about 65–68°F and seal fermenter with an airlock.

Pitch yeast

Ferment at 66–68°F for 6–10 days. Expect vigorous activity in the first 48–72 hours. Gravity should drop to near terminal gravity ~1.012–1.014 for this style (target original gravity around 1.050–1.054 to yield ~5.2% ABV).

Primary fermentation

After active fermentation slows and target gravity is reached (take two readings 24–48 hours apart), optionally transfer (rack) to a secondary fermenter and condition for 7–14 days at a slightly cooler temperature (60–65°F) to help clarify and round flavors. Alternatively, keep in primary for a total of 10–14 days before packaging.

Conditioning

Sanitize bottles and bottling equipment thoroughly. Dissolve 4 oz priming sugar in 12–16 oz boiling water, cool, and add to a sanitized bottling bucket.

Prepare for bottling

Rack the beer gently onto the priming solution to mix without introducing too much oxygen. Fill and cap bottles, leaving about 0.5 inch headspace in each bottle.

Transfer and bottle

Allow bottles to condition at room temperature (65–72°F) for 2 weeks for adequate carbonation. After 2 weeks, chill and sample; additional conditioning (another week) can help flavor development. Aim for moderate carbonation typical of an amber ale.

Carbonation and conditioning

If kegging, cold crash the beer to near-freezing for 24–48 hours to drop yeast and haze. Transfer to a keg, carbonate to ~2.3 volumes CO2 and serve at 38–45°F in a tulip or pint glass to best enjoy the aroma and amber color.

Cold crash and kegging (optional)

Expect a medium body with toasted-malty backbone, caramel/crystal sweetness, moderate biscuity maltiness, and a balanced floral/citrus hop character with a clean American-ale yeast profile. ABV ~5.2%.

Tasting notes

Pale 2-Row Base Malt

Vienna malt

Caramel/Crystal 40L

Caramel/Crystal 120L

Caramunich or Munich malt

Roasted barley or Special B (small amount for amber color)

Cascade hops (bittering)

Willamette hops (aroma/flavor)

Cascade hops (late hop/aroma)

Irish moss or Whirlfloc (optional, clarity)

American ale yeast (Wyeast 1056/White Labs WLP001 or Safale US-05)

Water (preferably low-moderate sulfate to chloride ratio, adjusted to target profile)

Priming sugar (for bottling)

Campden tablet or sanitizer (optional, for mash water dechlorination)

Brew kettle (not an ingredient but required)

NEW BELGIUM FAT TIRE AMBER ALE

Make NEW BELGIUM FAT TIRE AMBER ALE Recipe in just 20h . Amber Ale 5.2% CO & NC. Fat Tire Amber is the easy – drinking Amber Ale born in Colorado from New Belgium Brewing Company, the 100% employee – owned leader in environmental stewardship.

NEW BELGIUM FAT TIRE AMBER ALE

Descriptors

Tasting Notes

Food Pairings

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