Skotrats Homebrew Recipes
HOMEBREW RECIPES FROM ALL OVER THE PLACE RIGHT HERE FOR YOU
Welcome to the recipe page. When enough recipes are compiled they will be put into their corresponding categories. Got a recipe that you want everyone to know about? Then e-mail it to me and I'll post it. It doesn't matter if it's an extract or an all-grain. I'll post them all. Please be sure to supply all hopping, mash, sparge, boil, and fermentation information that you have.
Quick Index of Recipes:
| "OLD BROWN EYE" American Brown Ale (all-grain) | PHIL'S HONEY PORTER (all-grain) |
| STEVE'S AMERICAN LAGER (extract) | #36 AMERICAN PALE ALE (partial-mash) |
| Kevin's Killer Pale Wheat Ale (extract) | Mashed Potato Ale by Mearle Gates (all-grain) |
| Copperhead Red (extract) | Oakland Truckdock Pale Ale (partial mash) |
| SPITFIRE STOUT (5 Gallons -- All-grain) | | American Pale Ale (5 Gallons -- All-grain) |
| American Brown Ale (5 Gallons -- All-grain) |
"OLD BROWN EYE" American Brown Ale
MASH:
8 pounds 2 row
1/2 pound crystal malt (60L)
1/2 pound dextrin malt
2 ounces chocolate malt
1/2 pound flaked barley
***1 pound Dark Brown sugar (put in the boil)***
BOIL TIME:
70 minutes
HOPS:
1 oz. Northern Brewer (6.3 a. acid) for 60 minutes
1 oz. cascade (4.7 a. acid) for 30 minutes
1 oz. Willamette (4.0 a. acid) for 15 minutes
1 oz. US Hallertau (4.7 a. acid) for 7 minutes
YEAST:
Ale (Wyeast - Whitbread Ale)
OTHER:
3 teaspoon gypsum
1 teaspoon irish moss
Original Gravity: 1.060
Finish Gravity: 1.014
Alcohol: 6.0%
Add your gypsum to water and dissolve. Then:
Mash in grains at 122 F, for 30 minutes
Raise temp to 134 F, and hold for 15 minutes
Starch conversion at 154 F, for 90 minutes
burn out the mash at 164 F, for 10 minutes.
sparge and bring to a boil. Add your Brown sugar. Once you have reached your boil, begin the hop schedule listed above. Your total boil time is 70 minutes. Now chill to 68 F. Add your ale yeast and let ferment for 6-10 days. Secondary for 14 days and bottle.
| Back To The Index |
PHIL'S HONEY PORTER
MASH:
7 pounds 2 row
1 pound crystal malt (40L)
1/4 pound black patent malt
1/4 pound chocolate malt
1/4 pound flaked barley
***1-1/2 pound honey (put in the boil)***
BOIL TIME:
65 minutes
HOPS:
1 oz. willamette (5.2 a. acid) for 30 minutes
1 oz. cascade (4.7 a. acid) for 30 minutes
YEAST:
Ale (Wyeast - British Ale)
OTHER:
1 teaspoon gypsum
1 teaspoon irish moss
Original Gravity: 1.056
Finish Gravity: 1.014
Alcohol: 5.5%
Add your gypsum to water and dissolve. Then:
Mash in grains at 122 F, for 30 minutes
Starch conversion at 152 F, for 90 minutes
burn out the mash at 168 F, for 10 minutes.
sparge and bring to a boil. Add your honey. 35 minutes into the boil add your hops. Let boil for thirty minutes and chill to 68 F. Add your ale yeast and let ferment for 6-10 days. Secondary for 15 days and bottle.
| Back To The Index |
STEVE'S AMERICAN LAGER
EXTRACT:
6.6 Pounds Northwestern malt extract
1.0 Pound light malt extract
1.0 Pound corn sugar
BOIL TIME:
60 minutes
HOPS:
2 oz. Cascade (5.2 a. acid) for 40 minutes
1 oz. Mt. Hood (4.7 a. acid) for 10 minutes
YEAST:
1 packet amsterdam lager yeast
OTHER:
2 teaspoon gypsum
1/4 teaspoon irish moss
Original Gravity: 1.048
Finish Gravity: 1.012
Alcohol: 5.2%
Add Gypsum to 2 1/2 gallons of water and bring to a boil. Add malts when boil starts, boil with malts for 60 minutes. Follow hop schedule from above. Top off with 3 1/4 gallons cold in your fermentor and add yeast. Ferment for 14 days, secondary for 30 days and bottle.
| Back To The Index |
The following recipe was submitted by Tom at (Tom678@aol.com).
#36 American Pale Ale
PARTIAL MASH:
4 lb. Two Row
3/4 lb. Crystal (40 lv.)
½ lb. Vienna
1/4 lb. Cara-Pils
3 ½ lb. Light Dry Extract
2 oz. Mount Hood (5.4 alpha) for 60 min.
1 oz. Willamette (4.1 alpha) for 30 min.
1 oz. Willamette (4.1 alpha) for 5 min. and cool down.
½ tsp. Irish Moss
Wyeast 1056 American Ale starter culture
Mash in 6 qts. of water at 180 , stabilize temperature at 152 and hold for 60 minutes. If conversion is complete, sparge with 8 qts. of water at 170 .
Bring to a boil and add malt extract. Follow the hops schedule, adding the moss for the last 15 minutes of the boil. Cool, add water to make the total volume 5.5 gallons and pitch the yeast.
O.G. 1.052
F.G. 1.010
| Back To The Index |
The following recipe was submitted by Margetta@aol.com .
Kevin's Killer Pale Wheat Ale
Yeast:
Wyeast Belgian Abbey #1214
Primary fermentation in glass @ 72 deg, 7 days.
Secondary fermentation in glass @ 72 deg, 7 days.
Bottle and age 1-2 months for best results.
| Back To The Index |
The following recipe was submitted by Mearle Gates (gototem@orcalink.com).
Mashed Potato Ale by Mearle Gates
After a week rack again and add 1 packet of gelatin dissolved in hot water (do not boil your gelatin) and set the carboy in as cool a place as you can find (not freezing). When clear rack into your cornelius kegs and force carbonate. And/Or bottle. Age 3 months for a very smooth mellow ale with a very faint mashed potato flavor. The hops are very nice too.
| Back To The Index |
The following recipe was submitted by Dave Godburn (u1843@SNET.Net).
Copperhead Red
Hops:
1oz Tettenger hops
1oz Haullertauer hops
Yeast:
1 packet of EDME ale yeast
Add amber malt, malted rice, and 1oz tettenger hops and boil for forty minutes.
Add honey into seperate pot and raise temp. just below boiling and let simmer for forty minutes.
Add 1/2oz of hallertauer hops in after first 10 min. of boil.
Add last 1/2oz of hallertauer hops for the last 5 min. of boil.
Add honey to wort after the forty minutes of boiling and let sit for 10 minutes.
Add wart to fermentor pitch yeast when cool.
Ferment at 70 degrees for the first 7 days, then ferment at 55 degrees for 2 weeks.
Its a smooth tasteing beer without the bitter after bite.
| Back To The Index |
The following recipe was submitted by Charlie (Goin2leave@aol.com).
Oakland Truckdock Pale Ale
1) STEEP GRAIN
2) 2 OZ HOPS AT START OF BOIL WITH EXTRACT, AND GYPSUM
3) AFTER 1 HOUR ADD 1 OZ HOPS AND 1 tsp. IRISH MOSS
4) AFTER FULL 90 MINUTE BOIL ADD 1 OZ HOPS FOR AROMA
5) COOL, PITCH YEAST
RACK TO SECONDARY, BOTTLE, AGE AT LEAST 6 WEEKS... YUMMY
| Back To The Index |
The following recipe was submitted by Jay Schmid (jayba@usa.pipeline.com).
SPITFIRE STOUT (5 Gallons)
Add dry extract to wort and boil 60 mins. Use only the freshest and vigorous starter-2 cup minimum.
Primary one week in glass 65*. Age at least one month before drinking and stash 1/2 the batch and drink at 6 months and curse that you drank the other half too soon or triple the batch and be a real happy brewer. Secondary 10 days in glass 60*
| Back To The Index |
The following recipe was submitted by Jon Culli (jonlinda@interaccess.com).
American Pale Ale (5 Gallons)
Mash:
10# Domestic 2-row
.5# 40L Crystal
.25# Victory Malt
Irish moss, 15 minutes of boil
Yeast: Wyeast 1272, American Ale #2, in starter
Mash one hour at 156F. Boil 90 minutes. O.G.=1.054, F.G.=1.009
| Back To The Index |
The following recipe was submitted by Jon Culli (jonlinda@interaccess.com).
American Brown Ale (5 Gallons)
Yeast: Wyeast 1056, American Ale, in starter
Irish moss, final 15 minutes of boil
I hope that these recipes are everything that you want them to be. Let it be known that I, Scott Abene hold no responsibility legal or otherwise to the recipes posted and that this is a service for you and by you. I have not personnally tested all recipes.
USE AT YOUR OWN RISK.
HAPPY BREWING
Suggestions? Recipes? Links? Anything you want to tell me? Then damn it 
let me know.
Webpages by: Scott Abene.