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

Made with premium ingredients, Fat Tire is a bright and balanced beer that's certified carbon neutral.

Heat 18 L of brewing water to around 74 °C. Dough in the crushed grains (2-row, Munich, CaraMunich, Carapils) to reach a mash temperature of 66 °C. Hold at 66 °C for 60 minutes, stirring occasionally and checking temperature to maintain ±1 °C. Perform an iodine test near the end to confirm conversion.

Mash

Raise mash temperature to 75–78 °C (mash-out) by adding 2–3 L of 90–95 °C water or direct heat. Rest 10 minutes to stop enzymatic activity and improve wort flow.

Mash Out

Sparge with enough water at 75 °C to collect about 26 L of pre-boil wort. Aim for a pre-boil gravity around 1.047–1.050 (11.6–12.2 °P) for a final OG near 1.050–1.053 (typical Fat Tire style).

Sparge

Bring wort to a vigorous boil and boil for 60 minutes. At the start of the boil (60 min remaining) add 28 g Willamette hops (bittering). Maintain a rolling boil, watching for boilovers.

Boil

With 15 minutes left in the boil, add 28 g Cascade hops and 5 g Irish Moss (or Whirlfloc 1 tablet at 10 min). Also add 0.15 kg corn sugar during the last 10–15 minutes if using to help reach target gravity or to boost fermentability slightly.

Flavor additions

At flameout, turn off the heat and add the final 28 g Cascade hops. Stir/whirlpool the wort and let it steep for 10–20 minutes (target temperature 70–80 °C) to extract aroma without harshness. Then chill rapidly.

Aroma/Whirlpool

Cool the wort quickly to 18–20 °C using an immersion chiller or plate chiller. Transfer to a sanitized fermenter, leaving behind as much trub as practical.

Cool and Transfer

Aerate the cooled wort by shaking, splashing, or using sterile oxygen to ~8–10 ppm O2. Rehydrate or (if liquid) make a starter for the chosen American ale yeast. Pitch yeast when wort is 18–20 °C. Add 1 tsp yeast nutrient at this time.

Pitch Yeast

Ferment at 18–20 °C for 5–7 days or until vigorous fermentation slows. Then allow the beer to free rise or hold at 18–20 °C for another 5–7 days until final gravity is stable for 2 days. Target final gravity around 1.010–1.012 for balanced sweetness and body.

Primary Fermentation

Optional: Rack to a secondary for 3–7 days to clarify. Alternatively, cold crash the fermenter to 2–4 °C for 48–72 hours to help drop yeast and haze prior to bottling.

Secondary (optional) / Cold Crash

Dissolve 100 g priming sugar in about 200 ml boiling water, cool to room temperature, and sanitize mixing vessel. Add cooled sugar solution to bottling bucket.

Prepare Priming

Gently siphon beer into the bottling bucket on top of the priming solution to ensure even mixing; avoid oxygenation. Fill sanitized bottles, leaving ~1.5–2 cm headspace, cap or cork. Expect about 20 x 500–750 ml bottles or 40 x 330 ml bottles depending on container sizes.

Bottle

Store bottles at 18–22 °C for 10–14 days to carbonate. Check carbonation after 10 days; condition longer if needed. After carbonation, age in a cooler place (12–15 °C) for at least 2–4 weeks for best flavor development.

Bottle Conditioning

Chill bottles to 8–10 °C before serving. Pour carefully to leave sediment in the bottle. Fat Tire-style ale is bright, balanced, with moderate biscuity malt character and floral/citrus hop notes. Enjoy responsibly.

Serve

Sanitize all fermentation and bottling equipment with an appropriate no-rinse sanitizer (e.g., Star San) before use. Clean kettles, hoses, racking equipment, and bottles thoroughly after use to prevent contamination.

2-row Pale Malt (base)

CaraMunich / Crystal Malt (40 °L)

Carapils / Dextrine Malt

Munich Malt (light)

Corn Sugar (for priming or to adjust gravity)

Water (brewhouse)

Willamette Hops (bittering, 60 min)

Cascade Hops (flavor/aroma, 15 min)

Cascade Hops (aroma/whirlpool/0 min)

Irish Moss or Whirlfloc (clarifier, 10 min)

American Ale yeast (e.g., Wyeast 1056, Safale US-05)

Yeast Nutrient

Priming Sugar (for bottling)

Bottles (330–375 ml) or 12 x 750 ml bottles

Bottle caps and caps or corks

Fat Tire Ale

Make Fat Tire Ale Recipe in just 14h . Made with premium ingredients, Fat Tire is a bright and balanced beer that's certified carbon neutral.

Fat Tire Ale

Descriptors

Tasting Notes

Food Pairings

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