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 » 2004 October - George Mahoney's Frankenale Mark II
2004 October - George Mahoney's Frankenale Mark II
Style:    25.2 Experimental and Speciality, Other
Brewed by:    George Mahoney, Craig Shapland, Steve Sult, Paul Sedgwick
Brewed at:    The Shop
Batch Size:    10.0 Gallons
Boil Time:    90 Minutes
Est. OG:    1.120
Actual OG:    1.100
Est. OG (w/ additions):    1.203
Est. IBU:    197.3 IBUs (Yeah.. right)
Est. Color:    17.2 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt Great Western 9.0 lbs 22.5%
Cara-Pils Malt 1.50 lbs 3.8%
Special B Malt Dingemans 1.5 lbs 3.8%
Flaked Barley 1.0 lbs 2.5%
Pale LME Alexanders 27.0 lbs 67.5%
George Mahoney's Additions (During Ferment)
Corn Sugar 2.0 lbs
Brown Sugar 2.0 lbs
Honey 2.0 lbs
T Sugar 1.5 lbs
Table Sugar 1.0 lbs
Criag Shapland's Additions (During Ferment)
Corn Sugar 5.0 lbs
Table Sugar 3.0 lbs
Lyle's Golden Syrup 1.0 lbs
Grandma's Molasses 1.0 lbs
Name Form Alpha Amount Time
Buillon Pellet 9.0% 27.0 oz 90
Fuggle Pellet 5.1% 3.0 15
Cascade Pellet 5.4% 3.0 2
Man. Code Name Type Amount (Starter)
WLP 001 California Ale Ale 0.5G feed into Washed Slurry
WLP 028 Edinburgh Ale Ale 0.5G feed into Washed Slurry
Red Star Premier Cuvee Wine
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 156 F 60 minutes Infusion 3.9G
Mash out 165 F 10 minutes Direct
2 Whirlfloc Tablets (20 minutes)
1 tsp. Yeast Nutrient (15 mins)
This is George Mahoney's infamous "FrankenAle". This is truly an extreme brew coming close to 25% alcohol by volume.
After doing an old fashioned partial mash, the brewers added a whopping 27 pounds of extract. The intial hopping was another whopping 27 (ounces) of Bullion.
As the beer rolled through primary, George and Craig kept torturing the yeast by adding even more sugar. Yielding a whopping adjusted OG of just over 1.200!
In order to pull this off and get the beer down to terminal gravity (as of last update, ~1.035), the brewers proceeded with large yeast slurries provided by BJ's and another brewer. Strong doses of oxygen were added periodically in the first 24 hours to provide more sterols for stronger yeast walls.
The initial beer yeasts took the beers from the OG of 1.200 down to 1.050. Not bad for yeasts that in theory should have issues above 14% abv. Remember this is what your yeast will do for you when you treat it right!
Initial tasting report: The beer is at 1.045 and a theoretical abv of 22%. Still a little too sweet, but a nice strong hop bite helps mitigate this. Not surprisingly, a strong caramel flavor and a strong fruit ester. Given some age this could go great.

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.