Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" American Pale Lager "

by Chad Thistle, Santa Rosa, CA

For 10 gallons:

Grains: 10 lbs. German Pilsner malt.  10 lbs. Belgian Pilsner malt.
1/2 lb. Vienna malt.  1 lb. Cara Pils malt. 

Adjuncts:

Hops: 1/4 oz. Perle, boiled 60 min.  1.5 oz.Tettnanger, boiled 60
min.  1 oz. Hallertauer, boiled 30 min.  1.5 oz. Saaz, boiled 15 min.
1 oz. Saaz, added at end of boil. 

Yeast: Wyeast #2308. 

Water: Reverse osmosis water amended with 1 gm. calcium sulfate, 1/2
gm. magnesium sulfate, and 1/4 gm. sodium chloride. 

Procedure: Single decoction mash, temperatures not specified.  Total
boil time 90 min.  Two-stage fermentation at 48 F.  O.G. and F.G. not
stated. 

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