Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Valencia Lager "

by Tom Wolf

For 5 gallons:

Grains: 5 lbs. 6-row pale malt.  2 lbs. German Pilsner malt.  1 lb.
maize.  0.05 lb. Special B malt. 

Adjuncts: 2 lbs. rice extract. 

Hops: 0.2 oz. Northern Brewer, boiled 90 min.  1.5 oz. Cascade,
boiled 90 min.  0.5 oz. Hallertau Hersbrucker, 0.3 oz. Tettnanger,
0.2 oz. Kent Goldings, all added at end of boil.  Total IBU 36.4.

Yeast: North American Lager, #2272, 1 pint starter. 

Water: 4 gallons boiled tap water, 4 gallons purified water

Procedure: Mash 90 min. at 152 F., then raise to 168 F.  Total boil
time 90 min.  Ferment two-stage at 45 F., diacetyl rest at end of
ferment.  Chill to 32 F. and fine with gelatin to clear.  O.G. 1.053,
F.G. 1.010. 

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