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Home » Recipes » 2003 April - CDJK Barrel Mild
2003 April - CDJK Barrel Mild
Style:    11.1 Mild Ale
Brewed by:    Drew Beechum, Kent Fletcher, Steve Cook
Brewed at:    The Shop
Batch Size:    22 Gallons
Boil Time:    90 minutes
Est. OG:    1.040
Actual OG:    9G @ 11.8B (1.046), 4G @ 10B (1.038), 9G @ 8.0B (1.030)
Est. IBU:    13.5 IBUs
Est. Color    13.5 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Crisp 26.0 lbs 81.3%
Crystal 60L British 0.75 lbs 2.3%
Crystal 220L (Special B) Belgian 0.25 lbs 0.7%
Carafa II Weyermann 0.50 lbs 1.6%
Roasted Barley 0.5 lbs 1.6%
Inverted Caramelized Sugar (See notes) 4.0 lbs 12.5%
Name Form Alpha Oz Time
Wye Target Pellet 8.8% 1.25 FWH
Progress Pellet 8.0% 3.0 30
Man. Code Name Type Amount (Starter)
Wyeast 1275 Thames Valley Ale Ale 0.5G (Decanted - Handstir)
Wyeast 1882 Thames Valley II Ale 0.5G (Decanted - Handstir)
Wyeast 1026 British Cask Ale Ale 5L (Decanted - Stirplate)
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 150 F 60 minutes Infusion 9.75G
Mash out 168 F 10 minutes Direct
Time for our first barrel brew. To ease everyone's mind about the brewing stability of an oak barrel we've choosen to do a Mild, since we'll incur minimal cost if something does go wrong.
The sugar portion of the Grain bill was provided by Steve Casselman who whipped up a homemade batch of 4 lbs of caramel made with inverted sugar and a half a cup of molasses (for that british tweak). The caramel was almost the color of toffee and made a good replacement for my usual British sugar, Billington's from Trader Joe's.
The 3 different yeast used should provide all 3 of their portions with some interesting characters. The 5L of Cask Ale yeast went into the 9 Gallon portion @ 11.8B. The Thames Valley I went into the 4G at 10B with the Thames Valley II hitting the 8B portion. The 9 Gallon portions are in 10 gallon corny kegs. The 4 gallon portion is in a regular 5 gallon corny. The reason for the different gravities is the dilution from a concentrated boil. (The dilution portions werent precise.)

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.