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Home » Recipes » Brutal Bitter Falconed
Brutal Bitter Falconed
John Aitchison received inspiration and information from Falcon John Maier of Rogue Brewing on his Crystal infused Bitter Ale. So what follows is our beer based on Maier's specifications
Style:    Bitter Ale
Brewed by:    John Aitchison, Shop Brew Crew
Batch Size:    28.0 Gallons
Boil Time:    60 Minutes
Estimated OG    1.061
Actual OG    1.064
Est. IBU    54.5 IBUs
Efficency    75%
Est. Color    5.5 SRM
 
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt (2 Row) Great Western 57.0 lbs 83.2%
Carapils Malt 4.0 lbs 5.8%
CaraVienne Malt Dingemans 3.75 lbs 5.5%
Wheat Malt 3.75 lbs 5.5%
Hops
Name Form Alpha Amount Time
Newport Pellet 11.1% 7.0 oz 60
Crystal Pellet 3.1% 4.0 oz 15
Crystal Pellet 3.1% 4.0 oz 0
Crystal Whole 3.1% 5.0 oz Dry Hop
Yeast
Man. Code Name Type Amount (Starter)
Wyeast   Pacman Ale Liquid
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sacchrification 152°F 110 Infusion 21.4 Gallons (1.25 qts / lb)
Mashout 168°F 15 HERMS
Sparge 170°F 60
Extras
Notes

According to John, the gravity came a little bit higher than expected and the volume a little lower than normal. So the club and John's portions were diluted back to normal gravity. Can't wait to taste the brew!

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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.