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Home » Recipes » 2004 August - Dougfoot Malt Liquor / Dougweiser American Lager
2004 August - Dougfoot Malt Liquor / Dougweiser American Lager
Style:    Strong Lager / American Lager
Brewed by:    Rick Burnside, Tom Wolf, et. al
Brewed at:    The Shop
Batch Size (Pre-Dilute):    12 Gallons
Batch Size (Post-Dilute):    8 gallons (Dougfoot) / 10 gallons (Dougweiser)
Boil Time:    60 Minutes
Actual OG:    1.086 (Dougfoot) / 1.040 (Dougweiser)
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Domestic 2-Row Great Western 30.0 lbs
Carapils 1.12 lbs
White Rice (Ralph's Store Brand) American 10 lbs
Basamati Rice (Whole Foods Brand) 5 lbs
Hops
Name Form Alpha Amount Time
Galena Pellet 0.75 oz 60
Perle Pellet 0.25 60
Crystal Pellet 0.5 oz 60
Hallertauer Pellet 1.5 oz 60
Saaz Pellet 2.0 oz 15
Yeast (Dougfoot)
Man. Code Name Type Amount (Starter)
Wyeast 2124 Bohemian Lager Lager
Yeast (Dougweiser)
Man. Code Name Type Amount (Starter)
Wyeast 2035 American Lager Lager
Mash Schedule (Rice Adjunct Mash)
Step Rest Temp Rest Time Heat Water
Gelantize 212 30 Infuse 3.75g Boiling
Sacchrification 154 30 Infuse 1.5g Cold & 5.5lbs of 2-row
Boil-out 212 15 Direct
Mash Schedule (Main Mash)
Step Rest Temp Rest Time Heat Water
Protein 122 30 Infuse
Sac Rest 148-150F 60 Infused Boiling Rice Mash
Extras
Notes

    This is the club classic Dougfoot/Dougweiser recipe that you'll see at almost every party attended by the Falcons. Originally fashioned by the much missed Doug King, hence the name, Rick Burnside and Tom Wolf are two of the club's experts at making this award winning American Premium Lager beer. The process itself is a modified American Ceral Adjunct Mash and is fairly easy despite its laborious appearance.

    The ceral mash consists of bringing finely ground rice (we used a venerable Corona mill) to a boil to gelatinize the starches. During the boil phases of the ceral mash, it's important to stir continuously. It's also important to keep safety in mind, this mash is thick, gooey, and boiling hot like magma. After boiling, cold water is added to cool the mash to around 165F. To this thick hard mass, you add a portion of malted barley. The rice porridge will slacken quickly with the addition of the malt. You let the mass rest here while you strike your main mash to a rest of 122F. After resting the rice mash, kick the spurs under it and bring it to a boil for about 15 minutes (stirring constantly). Then carefully add the boiling rice mash to the main mash, stir to combine and adjust the temperature for a low sac rest temp of 148-150ish.

    Voila! You've know used the same technique that is found in many major American breweries, including the breweries of this beer's originally clone target, Budweiser from Anheuser-Busch.

    This particular brew session produced 12 gallons of wort at 1.086, significantly strong than the style for American Lager. A portion of the brew was diluted down to 1.040 for a more traditional lager gravity. The other portion continued apace at its headier gravity. This is similiar to what a brewery like A-B will do, except they will generally dilute post fermentation to save space in their fermentation vessels.

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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.