Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site

Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
22836 Ventura Blvd.
Woodland Hills, CA

Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Recipes » 2003 - 30th Anniversary Taste Off - Winner: Hashiell 10
2003 - 30th Anniversary Taste Off - Winner: Hashiell 10
Style:    18.5 - Belgian-Style Strong Dark Ale
Brewed by:    MB Raines-Casselman, Steve Casselman, June Jordan, Jim Moorman
Brewed at:    MB & Steve's House
Batch Size:    22.0 Gallons
Boil Time:    150 Minutes
Actual OG:    1.098
Est. IBU:    48.2 IBUs
Est. Color:    20.6 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt Belgian 42.0 lbs 64.6%
Honey Malt Gambrinus 10.0 lbs 15.4%
Acidulated Malt Weyermann 2.5 lbs 3.8%
Crystal 50L Malt Weyermann 2.0 lbs 3.1%
CaraMunich Malt Weyermann 1.5 lbs 2.3%
Carafa II Weyermann 1.0 lbs 1.5%
Candi Sugar (Light) 3.0 lbs 4.6%
Inverted Baker's Sugar (See notes) 3.0 lbs 4.6%
Name Form Alpha Amount Time
Styrian Goldings Pellet 4.4% 2.5 oz 60
Perle Pellet 7.6% 3.0 60
Saaz Pellet 4.1% 3.0 15
Styrian Goldings Pellet 4.4% 3.0 15
Man. Code Name Type Amount (Starter)
MB & BJ's Jennifer Slurry
(Mix of Dekonick, Dupont, Chimay strains)
Ale 0.5G feed into Washed Slurry
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 135 F 30 minutes Infusion 20G. @ 146F
Sugar Rest 157 F 60 minutes Decoction 1/3 pull, boil 10-15
Mash out 165 F 10 minutes Decoction 5 gallon pull
5 Whirlfloc Tablets (20 minutes)
1 tsp. Yeast Nutrient (15 mins)
From MB's Notes
1 Gallon of wort was caramelized with the invert sugar down to a syrup
Added during the last 15 minutes of the boil.
Beer was fermented in three 10 gallon kegs.
Yeast was pitched at 64F.
Wort was oxygenated for 2-3 minutes at pitching, 2-3 minutes at 12 hours and 2-3 minute at 24 hours.
Was at 1.030 after 2 weeks fermentation at 64-68F.
Bottled after 2 months at a final gravity of 1.015 and abv of 10.99%
How to invert sugar
Heat water to near boiling to dissolve sugar.
Add a pinch of citric acid to lower pH to 3.5-5.5.
Cool sugar solution to 130-140oF.
Add 1.0-1.5 ml invertase/lb sugar.
Incubate 120-140 oF at pH 3.5-5.5. for 1-2 hrs.

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.