October 15, 2021

Fetter Reifen ale recipe

Fetter Reifen… or fat tire is loosely based on a clone recipe of the widely popular Fat Tire ale.

The ingredients were swapped out for those of German origin, including the yeast, tweaked and brewed on several occasions, each time tweaked a little bit. Perle as always been to go to hop to start with but others have been using with great results including Saphyr, Tettnanger and several Hersbrucker varieties.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 75 min 40.4 IBUs 9.9 SRM 1.055 1.013 5.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %

Fermentables

Name Amount %
Pilsner (Weyermann) 5.5 lbs 51.16
Munich I (Weyermann) 2.25 lbs 20.93
Munich II (Weyermann) 2 lbs 18.6
Caramel Malt - 60L (Briess) 8 oz 4.65
Victory Malt (biscuit) (Briess) 8 oz 4.65

Hops

Name Amount Time Use Form Alpha %
Perle 1 oz 50 min Boil Pellet 8
Hallertauer Hersbrucker 1 oz 15 min Boil Pellet 4
Hallertauer Hersbrucker 1 oz 10 min Boil Pellet 4

Yeast

Name Lab Attenuation Temperature
German Ale (1007) Wyeast Labs 75% 55°F - 66°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 14 days 56°F
Aging 14 days 36°F

Prost!

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