Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(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
HWBC
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 » 2006 LACF - Second Runnerup - Carl Townsend - American Brown Ale
2006 LACF - Second Runnerup - Carl Townsend - American Brown Ale
Style:    American Brown Ale
Brewed by:    Carl Townsend
Batch Size:    11.0 Gallons
Boil Time:    60 Minutes
Estimated OG    1.055
Est. IBU    44.2 IBUs
Efficency    75%
Est. Color    28.0 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Crisp 14.5 lbs 65.9%
Munich Malt Weyermann 2.0 lbs 9.1%
Crystal 120°L American 1.25 lbs 5.7%
Crystal 75°L British 1.25 lbs 5.7%
Crystal 44°L British 0.75 lbs 3.4%
Biscuit Malt Belgium 1.25 lbs 2.3%
Chocolate Malt 0.5 lbs 2.3%
Crystal 17°L British 0.5 lbs 2.3%
Special B Belgium 0.5 lbs 2.3%
Black Patent British 0.125 lbs 0.6%
Roasted Barley British 0.125 lbs 0.6%
Hops
Name Form Alpha Amount Time
Amarillo Plug 9.5% 1.25 oz 60
Nugget (Homegrown) Whole 10.0% 0.75 oz 60
Cascade (Homegrown) Whole 5.0% 2.00 oz 15
Crystal Whole 3.5% 1.25 oz 5
Amarillo Plug 9.5% 0.75 oz Dry Hop (Secondary)
Yeast
Man. Code Name Type Amount (Starter)
White Labs WLP001 California Ale Ale 1 quart
Mash Schedule
Step Rest Temp Rest Time Heat Water
Protein Rest 126°F 30 minutes Infusion 18 quarts (144°F)
Sac Rest 155°F 71 minutes Infusion 13.5 quarts (205°F)
Extras
2 tsp Irish Moss at 20 minutes
Notes
From Carl's Notes:
Add 7 grams gypsum to 10 gal sparge water at 170F.
Collect about 13 gallons of run-off and start boil.
Add 2 tsp Irish Moss at 20 minute mark.
Cool with immersion chiller in about 15 minutes.
Pitch yeast and ferment 67-70F for 14 days.
Rack and dry hop for 7 days.
Bottle with 260 grams priming sugar.

Carl's original recipe notes can be found on his site, PicoBrewery.com.
Back

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.