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Home » Recipes » 2005 DKM - Best of Show - Craig Wickham's Imperial Cocoa Stout
2005 DKM - Best of Show - Craig Wickham's Imperial Cocoa Stout
Style:    24.2 - Specialty - Herb/Spice
Brewed by:    Craig Wickham
Batch Size:    5.0 Gallons
Boil Time:    90 Minutes
Est. OG:    1.080
Actual OG:    1.080
Est. IBU:    48.5 IBUs
Est. Color:    61.1 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Dark Liquid Malt Extract Alexander's 9.0 lbs 72.0%
Flaked Oats 1.0 lbs 8%
Roasted Barley 1.0 lbs 8%
Special B Malt Belgian 0.5 lbs 4%
Marris Otter Malt Crisp 0.25 lbs 2.0%
Black Patent Malt 0.25 lbs 2.0%
Cara-Wheat Malt Weyermann 0.25 lbs 2.0%
Chocolate Malt Scottish 0.25 lbs 2.0%
Name Form Alpha Amount Time
Target Pellet 11.0% 1.0 oz 90
Bramling Cross Pellet 6.0% 0.75 20
Man. Code Name Type Amount (Starter)
Wyeast 1028 London Ale Ale 0.5G Starters
Mash Schedule
Step Rest Temp Rest Time Heat Water
Steep 160 F 60 minutes Infusion
Sparge 160 F
7oz. Hersey Dry Cocoa
1/2 tsp. Gypsum
Craig's winning of the Best of Show should once again remind us that extract beers are not necessarily inferior to an all grain brew. All of the judges at the table liked this beer a lot and it took the award hands down.

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.