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.
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.
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.