Fat Cat Brewing Co.
A Unique Brewing Company Recipes and Evaluation

Check out our brewing styles
| Alt Beer | California Common | Porter |
| American Wheat Beer | Brown Ale | Specialty Brews |
| Current Brew |
| Fat Cat Brewing Co.'s Main Page |

Alt Beer

Trial & Error
Based on CP's Osmosis Amoebas.

Stats: OG=1.046, TG=1.020; Dry Yeast; Extract; Bottle conditioned; Aug. 19,1995, Batch 1

Decoction Deschmocktion
My first try at decoction mashing. This ended up being a learning experience all around. I used an oversized picnic cooler and couldn't keep my mash temperatures up during the mash. I think it my have came out OK except for oxidation problems while kegging for the first time.

Stats: OG=1.052, TG=1.011; Wyeast 1007 German Ale; Decoction Mash; Kegged, counter pressure bottled, and dumped; Sept. 21, 1996, Batch 8

Fat Cat Altbier
My second decoction mash with improved success, well received.

Stats: OG=1.052, TG=1.014; Wyeast 1007 German Ale; Decoction Mash; Kegged, counter pressure bottled; Jan. 17, 1997, Batch 11

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California Common

1875 Steam Beer
A kit beer put together by Brewers Resource. Their instruction books are great if you need a reason for ordering a kit from them.

Stats: OG=1.046, TG=1.012; Wyeast 2112 California Ale; Extract; Bottle conditioned; Oct. 2, 1995, Batch 2

A Steam Beer formulation that was a clean up batch for all of those odd hops that accumulate.

Stats: OG=1.051, TG=1.011; Wyeast 2112 California Ale; Infusion/step mash; Bottle conditioned; Jun. 8, 1996, Batch 6

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Cat's Paw Porter
A kit put together by a now defunct local brew shop. Used malt for priming and under carbonated...

Stats: OG=1.046, TG=1.016; Muntons Dry Yeast; Extract; Bottle conditioned; Oct. 28, 1995, Batch 3

Col. Sherman Porter (Mash 4099)
A porter brewed for the winter months and served from a keg. Funny thing how a keg doesn't last as long as bottles....

Stats: OG=1.053, TG=1.011; Wyeast 1007 German Ale ; Infusion Mash; Kegged; Nov. 21, 1996, Batch 9

On a Porter roll, this batch was served on tap and counter pressure bottled.

Stats: OG=1.055. TG=1.014; Wyeast 1007 German Ale ; Infusion Mash; Kegged and counter pressure bottled; Dec. 30, 1996, Batch 10

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American Wheat Beer

Back Forty
My first Wheat Beer, this one was bottle conditioned for summer portability.

Stats: OG=1.048. TG=1.012; Wyeast 1007 German Ale ; Infusion Step Mash; Bottle conditioned; Apr. 12, 1997, Batch 12

Back Forty .2
A second Wheat Beer brewed for celebration of the Fourth of July. Well accepted, it was a little heavy for a wheat beer, but still great as a summertime thirst quencher.

Stats: OG=1.051. TG=1.015; Wyeast 1007 German Ale ; Infusion Mash; Kegged; May. 17, 1997, Batch 13

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Brown Ale

Carbo Rework
My first attempt for a Pete's Wicked Ale clone as my fourth batch. Didn't get carbonated and had to recharge the bottles hence the name.

Stats: OG=1.050. TG=1.015; Wyeast American Ale ; Extract; Bottle conditioned; Jan. 7, 1996, Batch 4

Bunny Circle Time
My second Brown Ale and fifth batch. The name came from the fact that I had to go to pre-school with my daughter Clara's bunny in the middle of the brew day. Talk about family dedication.

Stats: OG=1.044. TG=1.008; Wyeast 2565 Kolsch Ale ; Partial Mash; Bottle conditioned; Apr. 8, 1997, Batch 5

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Specialty Brews

Christmas Stock Ale 1996
My first spice ale with honey as well.

Stats: OG=1.054. TG=1.015; Muntons Dry Yeast ; Infusion Mash; Bottle conditioned; Jul. 28, 1996, Batch 7

Christmas Stock Ale 1997
This one is in process. I tweaked the '96 recipe a little. It's based on the following recipe for five gallons:

9 lb. American Two Row
.5 lbs. 40L Crystal
.5 lbs. Cara-Pils Dextrine
.25 lbs. American Chocolate
.5 lbs. American Wheat
1 lbs. honey

.5 oz. Saaz 3.5 % boiling - 45 min.
1.25 oz Cascade 4.4% boiling - 45 min.
.5 oz Saaz - 3.5% finishing 1 min.

1 tbsp. Irish Moss
.5 tsp. Nutmeg (ground)
2 tsp. Cinnamon (ground)
.5 tsp. Cloves (ground)
1 tsp. Vanilla
1 tsp. Coriander (ground)

Wyeast American Ale II

Water to Grain ratio = 1.33 qt/lb. Infusion mash at 155 deg for 15 minutes then heat to 158 for 11/2 to 2 hours. Boil for 90 min. Add honey 45 min. before end, spices and Irish moss at 10 min. before end, and vanilla at 5 min. before end. Cool, get into fermenter, aerate, and pitch yeast. Transfer to secondary after a week.

Stats: OG=1.062. TG=1.016; Wyeast American Ale II; Infusion Mash; Counter pressure bottled; Sept. 13, 1997, Batch 14

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