Donkey Tire

Tonight I'm brewing up a "better than Fat Tire", so deemed by the LHBS proprietor.

Tom likes to use Victory malt as a main component which gives this a different flavor. I'm going to try it out.

A friend of mine, nicknamed Donkey, was killed on his bicycle recently. He loved a good beer so I'm calling this batch Donkey Tire in his honor. Maybe I'll throw a nut in it to match up with David's personality. ;)

brewed:
October 19, 2009

O.G.

secondary fermentation:
October 25, 2009
F.G.

kegged:
October 25, 2009

results:

recipe:
1 can of Munton's Extra Light Liquid Malt Extract
Light Dry Malt Extract
Victory Malt and two others, I'll have to pay closer attention next time. Dangit they kitted this up for me.
Hops see above.
White Labs Liquid Abbey Ale Yeast

Grains steeped in at 155 degrees and cooled for 40 minutes.
Bring to boil and remove grains.
Start 60 minute timer and pour in the first hops, about .5 ounces.
Add half of the DME and LME.

With 10 minutes left add the next hops, about .75 ounce.

The last hops go in at 3 minutes left, about .75 ounce. These are for flavor.
Cut off the flame and add the last of the malts. Cool then pitch the yeast.

Notes:
For the yeast this time they threw in Danstar Nottingham dry yeast. Dare I use it? Hmmm. No, I decided to wait it out a bit and pick up the Abbey Ale yeast.

Update Oct. 21: This morning the fermenter was eerily still. Tom says the yeast may hit the 18 hour mark before it does anything. We'll eagerly check on it after work! Also I'll be checking on the BYO recipe for Fat Tire, I think that one called for a Wyest pack.

This batch of beer was great.  Very enjoyable and the flavor was not exactly like Fat Tire from the bottle, it was better.  Tom's recipe lived up to the name.

Paulaner Hefe-Weizen extract clone

brewed:
Aug 16, 2009

O.G. 1.054

secondary fermentation: 8/22/09

F.G.

kegged: 8/22/09

results:

recipe:
From BYO magazine page 48
5 gallons

1.5 lbs. Briess wheat DME
3.75 lbs. Weyermann Bavarian Hefeweizen wheat LME (late addition)
2.1 lbs. wheat malt
.91 lbs. Pilsner malt
4.75 AAU Hallertau-Hersbrucker hops (1.2 oz./34g of 4% alpha acids)
Wyeast 3638 Bavarian Wheat
or White Labs WLP380 - Hefeweizen IV
1.2 cups of corn sugar for priming.

---------------------------------

Pop yeast bag.
Clean and sanitize gear.

Heat 4.5 quarts of water to 169F. Add crushed grains and steep at 158F for 45 min.

Boil 2.1 gallons of water.

At the end of the steep put 1.5 qts of boiling water into the "grain tea" steeping pot.
Put a colander over the brewpot and grain bag in it. Pour grain tea through the bag.

Bring to a boil then stir in the DME and add the hops.
Set time to 60 min.

At point where there are 15 min. left turn off heat and stir in the LME. Stir like mad then boil.

Cool wort, transfer it to the fermenter. Aerate and add water up to 5 gallon mark.
Pitch yeast and ferment at 68F.

Rack to secondary after fermentaion then bottle when it turns clear.

note: This fermentation was massive. The 2nd day I found the airlock was very mucky brown and krausen had leaked out through the top and down the side of the fermenter.
Definately use the tube instead of airlock when brewing this!

Fat Tire clone

brewed:
Aug 2, 2009

secondary fermentation:
Aug 10, 2009

kegged:
Aug 10, 2009

results:
Tapping this on 8/25/09

recipe:

From BYO magazine page 21


I did a comparison with the first batch of this and a bottle of Fat Tire from New Belgian:
Mine had a slightly duller taste that was noticeable. My wife commented that there was a more "floral" nose/taste to the original New Belgian.

Of course my clone was visibly cloudier. I'm not filtering like the pros.

I'll have to take a sample to the LHBS and see what the guys there think. The certified beer judge will probably give me some tips.