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Home » Recipes » Big Damn Throwback/Modern Mild
Big Damn Throwback/Modern Mild
Drew tackles the first brew of the year and in honor of next month's AHA Club Only for Session Beers, the crew gets down to brewing the largest Mk II batch ever with 5 gallons of Throwback Mild and 50 gallons of Modern Mild. How? By brewing up 31 gallons of Throwback mild (high gravity, low hops) and diluting all but 5 gallons of it. And when you toss in a brisk starting temp of 44°F, you know it was a great day
Style:    Imperial "Throwback" Mild / Modern Mild
Brewed by:    Drew Beechum & Shop Brew Crew
Batch Size:    5 / 50 Gallons
Boil Time:    60 Minutes
Estimated OG    1.072 / 1.036
Actual OG    1.075 / 1.038
Est. IBU    22 / 14 IBUs
Efficency    76%
Est. Color    25.2 / 15.7 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Crisp 43.0 lbs 49.7%
Ashburne Mild Briess 33.0 lbs 38.2%
Flaked Oats 5.5 lbs 6.4%
Crystal 120L Briess 2.5 lbs 2.9%
Carafa Malt Weyermann 1.25 lbs 1.4%
Roasted Barley Hugh Baird 1.25 lbs 1.4%
Name Form Alpha Amount Time
Target Pellet 10.0% 3.25 oz 60
Challenger Pellet 6.5% 1.25 oz 30
Man. Code Name Type Amount (Starter)
Wyeast 1318 London III Ale Liquid 2 gallon
Wyeast 1469 West Yorkshire Ale Liquid 2.5 gallon
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sacchrification 154°F 60 Infusion 1qt/lb
Mashout 168°F 25 HERMS
Sparge 170°F 75
3 tablets Whirlfloc

Since the Falcons are hosting the February 2007 AHA Club Only Competition for Session Beers, it was decided that we ought to insure that we had an entry!

The day turned out to be one of the coldest in the Los Angeles area for years. Ice was everywhere. The 101/405 interchange was shut down because a sprinkler sprayed water all over the road and in the morning Angelenos were confronted by that thing of legend, black ice!

Fletch showed up the evening before and filled the HLT with water and set the burners to keep the water heating through the night. Thanks to Fletch's efforts, the brew crew started with a mass of hot water in the morning. Of course, we still had to deal with frozen water pipes and hoses that kept us from mashing in for a while. The mash temp fluctuated a little bit, but eventually we stablized around 154 and rested.

A slow sparge lead to steady extraction from the mash and we ended up with 33 gallons of wort. Boiling for an hour, we added enough hops to yield about 20 IBUs in the strong wort. After a full and vigorous boil of the total volume, the crew extracted a full 5 gallons of wort into Drew's carboy to ferment as a full strength (1.075) "throwback" mild. During the brewing process everyone measured and marked the 2.5 gallon mark on their carboys. With the cold chill to the air and water, the therminator chiller was blasting through the wort. After each brewer received their wort, the chiller was hooked to the boiling water in the HLT (25 gallons). Brewers were then filled to the 5 gallon mark to produce a modern mild at 1.038.

The recipe is based upon a recipe evolved from the CDJK Mild first brewed at a Falcons' Oktoberfest by Cullen, Drew, Jim and Kent. With newlywed Jim showing up to help for part of the brew, the original team brewed this recipe for the first time since that festival.


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.