Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Taking Liberty Ale "

by by Bruce Wenzel, Ventura, CA

For 6 gallons:

Grains: 10 lbs. American 2-row pale malt.  1 lb. Cara Pils malt.  1
lb. Caravienne malt. 

Adjuncts: None

Hops: 0.6 oz. Columbus, 12.6% A.A., boiled 60 min.  2.7 oz. Cascade,
4.4% A.A., boiled 30 min.  1.3 oz. Cascade, boiled 10 min.  2 oz.
Cascade, dry hopped. 

Yeast: Brewtek CL-50 California Pub Brewery Ale in 500 ml starter

Water: Vending machine water, no amendments. 

Procedure: Mash at 122 F. for 30 min., 150 F. for 90 min., 170 F.
for 5 min.  Sparge with 170 F. water for 60 min.  Total boil time 60
min. with hop additions as listed above.  Canned two quarts of wort
for priming.  Ferment two-stage at 70 F., dry hop in secondary with 1
oz. Polyclar for fining.  Prime at bottling with 1.5 quarts gyle
(reserved wort).  O.G. 1.054, F.G. 1.013. 

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