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.

  • Googling for Fat Tire results with at least two things, belgian ale and american ale. Please be more specific about which one you want to clone.
    – Mołot
    Nov 11, 2015 at 21:07
  • 1
    Fat Tire is often miscategorized as a Belgian ale. It is in fact an American amber.
    – Denny Conn
    Nov 11, 2015 at 21:47
  • @DennyConn Weird - f labels were identical I would assume error. But results I found was with photos of different labels... confusing coincidence? And why didn't you @ me in your comment?
    – Mołot
    Nov 11, 2015 at 23:34
  • I want to say I read somewhere (just did a quick google search, but didn't find anything) that Fat Tire uses a blend of American ale yeast and Belgian ale yeast. Might be why there is confusion between the type and labels?
    – brendo234
    Nov 12, 2015 at 0:26
  • 2
    If you've ever tasted Fat Tire, you know there is nothing even vaguely "Belgian" about it in terms of flavors. It was inspired by a bike ride in Belgium and that's about it.
    – Denny Conn
    Nov 12, 2015 at 16:52

3 Answers 3


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.


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.


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.

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