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Home » Recipes » Oktoberfest Winner - Jeremy & Steve Raub's Jubilee Holiday Ale
Oktoberfest Winner - Jeremy & Steve Raub's Jubilee Holiday Ale
Jeremy and Steve Raub brewed this up in August of 2005 and hoarded a few precious bottles of this beer (with spiffy label) until this year's Oktoberfest. Damn tasty, spicy and so many other words. The beer was brewed in 3 different 6 gallon batches and blended to make a single 15 gallon batch for bottling.

Numbers presented are averages across the 3 batches.
Style:    Spiced Holiday Ale
Brewed by:    Jeremy & Steve Raub
Batch Size:    6.0 Gallons
Boil Time:    100 Minutes
Actual OG    1.073
Actual FG    1.018
ABV    7.3%
Est. IBU    29.0 IBUs
Efficency    76%
Est. Color    17.2 SRM

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Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Dingemans 5.5 lbs 36.7%
Munich 100 Weyermann 4.0 lbs 26.7%
Flaked Quick Oats 1.0 lbs 6.7%
Jaggery Sugar 1.0 lbs 6.7%
Molasses 1.0 lbs 6.7%
Wheat Malt 1.0 lbs 6.7%
Vienna Weyermann 0.75 lbs 5.0%
Crystal 60L 0.25 lbs 1.7%
Crystal 80L 0.25 lbs 1.7%
Rye Malt 0.25 lbs 1.7%
Name Form Alpha Amount Time
Northern Brewer Pellet 7.2% 1.0 oz 100
Man. Code Name Type Amount (Starter)
White Labs WLP010 10th Anniversary Blend Liquid
White Labs WLP530 Belgian Abbey Yeast Liquid (for Bottling)
Mash Schedule
Step Rest Temp Rest Time Heat Water
Acid Rest 92°F 20 minutes Infusion 3.9G
Protein Rest 122°F 20 minutes HERMS
Sacchrification 150°F 60 HERMS
Mashout 170°F 10 HERMS
Recirculate 170°F 20 HERMS
Sparge 168°F 20
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/4 tsp Ground Nutmeg (Fresh)
1/4 tsp Ground Allspice (Fresh)
1/8 tsp Ground Clove (Fresh)
1 tsp Irish Moss

Primary: 20 days at 66F
Secondary: 16 days at 68-72F (ambient temps in cellar)
Conditioned: 19 days at 36F

Bottle Conditioned with brown sugar spiced syrup:
  • 1 pound organic brown sugar (Trader Joe's)
  • 1 pint filtered water
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp fresh ground allspice
  • (pinch) fresh ground nutmeg
Boiled to sterilize, then cooled.
  • (1) 35ml vial White Labs Belgian Abbey Yeast (WLP 530) Added to sugar syrup after cooling.
Added the following quantities of priming sugar syrup to each bottle size:
  • 750 ml bottle: Added 6.4 ml
  • 1.5 litre bottle: Added 12.7 ml
  • 12 oz bottle: Added 3.0 ml
Stored upright in basement (ambient temps.)


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.