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Award-Winning Recipes from the 1996 Maltose Falcons Mayfaire Competition
First Place, Class 7, European Ale"Adam's Mistake" (Dortmund Adambier)by Bruce Brode, Palms, CA. For 6 gallons: Grains: 2 lbs. Gambrinus Munich 100 malt. 1 lb. Gambrinus pilsner malt. 8 oz. Gambrinus Honey malt. 4 oz. Belgian Aromatic malt. 4 oz. Carastan 17 L. malt. 4 oz. Caramel 120 L. malt. Extracts: 3 lbs. Brewmaster European Light Dry Malt. 3 lbs. Brewmaster British Light Dry Malt. 3 lbs. Brewmaster Royal English Light Dry Malt. Hops: 23 grams Perle pellets, 8.2% A.A., boiled 60 min. to yield 20 IBU. 45 grams Saaz pellets, 2.5% A.A., boiled 60 min. to yield 12 IBU. 1/6 oz. Saaz pellets, boiled 5 min. Yeast: Wyeast #1338 European Ale, in 1-quart starter. Water: Distilled water. Procedure: Mash grains as a mini-mash in 4 quarts distilled water, in a 170 F. oven for 10 hours. Rinse grains with 4 quarts hot distilled water, reserving rinsings as wort. Add additional water and minerals: 1 teaspoon gypsum, 1/2 teaspoon table salt, 1/4 teaspoon epsom. Bring to boil, add extracts. Add 1 1/2 teaspoons Irish Moss last 10 min. of the boil. Ferment primary 10 days, secondary 3 weeks, at ambient October temperature. O.G. 1.086, F.G. 1.030. Back to The Roost || Brew Recipes || Brews & News |
