Well this is the start of the recipe archive. It will be pretty barren at first but with some luck and cooperation it will grow so please check back often. We are looking for recipes so Please help! We need your recipes!

Just drop us an e-mailwith your recipe and any comments and I will post it/them promptly. Thank you in advance for your help. Just click on the recipe you want to look at.

For additional recipes visit SkotRats Page or the 
the Brewery!  Both are a great source!!
      

Malt 5 Gallons

American two-row pale malt 17 lb.
American Crystal Malt 30º L 5 lb.

Mash: 90 minutes at 152 °F (67 °C)
Boil: 1.5 hours

Hops 5 Gallons
1.5oz Galena (11.2% AA) (60 min.)
2oz Cascade (5.5% AA) (60 min.)
2oz Willamette (4.7% AA) (end of boil)

IBUs 63
O.G. 1.096 (24 °P)
T.G. 1.016.5 (4.1 °P)
ABV 10.4%
Ferment Temp 68 °F (20 °C)
English Ale Yeast Ferment Time 1–2 weeks
Champagne yeast added at the end of ale yeast fermentation
Aging (prior to bottling) minimum of 4 months"Big 10/20" Barley Wine

10lb. American Pale Malt Extract
4lb. American Amber Malt Extract
3lb. American Crystal Malt 30º L

Steep the Crystal Malt: 20-30 minutes at 152 °F (67 °C)
Boil: 1.5 hours

Hops 5 Gallons
2oz Galena (11.2% AA) (60 min.)
2oz Cascade (5.5% AA) (60 min.)
2oz Willamette (4.7% AA) (end of boil)

IBUs 63
O.G. 1.096 (24 °P)
T.G. 1.016.5 (4.1 °P)
ABV 10.4%
Ferment Temp 68 °F (20 °C)
English Ale Yeast Ferment Time 1–2 weeks
Champagne yeast added at the end of ale yeast fermentation
Aging (prior to bottling) minimum of 4 months

Here is a recipe that makes a smooth beer with a dark reddish color and a mellow Hazelnut aftertaste. The trick to this beer is to let it set for over a month after bottling. This was my first attmept at a flavored beer. I got great results.

Roast 2lbs. of the Klages @ 375* for 40 min.

Add 25ml. Hazelnut Extract to the secondary fermentor

Add Irish Moss with 30 min. left to the boil.

6.6lbs amber malt extract
1 lb victory toasted malt (25l)
1/2 lb crystal malt (20l)
1/2 lb chochlate malt
1 oz challenger hops (8.2%)
1 oz fuggles (3.7%)
3 oz kent goldings (6.1%)
1 tsp irish moss
2 pkgs muntons dry ale yeast

steep grains in 3 gal h20 until boiling, remove grain bag.
add malt extract, challenger hops and 1 oz goldings, boil for 30 min.
add 1 oz fuggles, boil 20 min.
add irish moss, boil 7min.
add 1 oz goldings, reduce heat, simmer for 2 min.
add 1 oz goldings, turn off heat, steep for 1 min.
sparge, top off to 5 gal with cold h20
pitch yeast when cool, x-fer to a second carboy when primary
fermentation
slows down, let condition in secondary for 10-14 days. prime with corn
sugar
and bottle.
s.g. 1.042-1.044 f.g. 1.012-1.014

1 oz. Fuggle 60 min.
1/2 0z. Fuggle 10 min.
1/2 oz Tettnang 10min.
1/2 oz. Tettnang end of boil
1/2 oz. Fuggle end of boil

--Steep grains from cold to 170*F.
--Total boil 60 minutes
--Use EDME Ale Yeast
--Finishing Gravity was 1.015

 

 

Celebrator Doppelbock Clone
Style: 12c  Doppelbock

          Min     Recipe     Max
O.G.     1.074    1.081     1.08
T.G.      1.02    1.020    1.028
Alc %      6.5      7.9        8
I.B.U.      17     26.6       27
S.R.M.      12     37.5        30

      Ingredients for 5 gallons:
      
     Grain Bill
      12.5 lbs Pilsner 2-row (MASH)
      14 oz Dextrin (MASH)
      1.75 lbs Munich Light Malt (MASH)
      0.5 lbs Crystal  60L (MASH)
      6 oz Chocolate (MASH)
  
     Hop Bill
      0.25 oz Northern Brewer 8.4% BOIL 60 minutes
      1 oz Hallertau Leaf 4.2% BOIL 60 minutes
      0.5 oz Hallertau Leaf 4.2% BOIL 15 minutes
            
      1 tsp Irish Moss
      1 pkg Wyeast 2308 Munich Lager
      Boil Time: 60 minutes
      Mashing Procedure:
      Mash Efficien75% 
      Add  4.00  gallons  of water at 171 F to heat mash to 152 F
 
Notes: 
Sparge according to normal procedures.
    
      Ferment at 42-50*F. The last week of fermentation bring the 
temperature up to 55*F. 
  
      Prime with 1 1/4 cup Wheat DME.