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Home » Recipes » 2003 February - Belgian Pale Ale
2003 February - Belgian Pale Ale
Style:    19.2 - Belgian Pale Ale
Brewed by:    Drew Beechum, Cullen Davis, Kent Fletcher, Jim Kopitzke, Gregg Van Citters, Matt Morrow, Rich Pedersen
Brewed at:    The Shop
Batch Size:    15 Gallons
Boil Time:    60 minutes
Est. OG:    1.050
Actual OG:    11.3B (1.044), 11.8B (1.046), 13.0B (1.050)
Est. IBU:    28.7 IBUs
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt Belgium 10.0 lbs 36.4%
Pilsner Malt Belgium 10.0 lbs 36.4%
Biscuit Malt 3.50 lbs 6.5%
Munich Malt 2.0 lbs 7.3%
Vienna 1.5 lbs 5.5%
Special B Malt 0.5 lbs 3.2%
Name Form Alpha Oz Time
Styrian Goldings Pellet 4.4% 2.5 60
Saaz Pellet 3.5% 3.0 30
Saaz Pellet 3.5% 2.0 5
Man. Code Name Type
Wyeast 3538 Leuven Pale Ale Liquid Ale
Wyeast 3522 Belgian Ardennes Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
This was our test of one of Wyeast's new Seasonal Strains. So far the beer has some odd phenolics, but the Wyeast literature claims that they will condition out.
Why the 3 different gravities? We fell a little short of our expected yield and attempted to balance our total yield. Thanks to our inaccurate volume measurements, we had some slightly different results.
The reason that the gravities are listed first in Brix is that John let us use a refractometer to measure the post dilution gravity. Using a refractometer allowed us to grab a quick reading with minimal volume loss. Handy tool!

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.