Maltose Falcons
Home Brewing Society
brewing since 1974!

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Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Catman Brew, India Red Ale "

by Michael DiMeo, Studio City, CA

For 5 gallons:

Grains: 1 lb. Caramunich 72 L. malt.  1/2 lb. Belgian Biscuit malt.
Extracts:  3 lbs. light dry malt.  3 lbs. amber dry malt. 

Adjuncts: 3 tablespoons French oak chips, added to secondary. 

Hops: 1 oz. Chinook pellets, 11.3% A.A., boiled 60 min.  1 oz.
Chinook, boiled 20 min.  1/2 oz. Cascade pellets, 4.6% A.A., added at
end of boil.  1/2 oz. Cascade pellets, dry hopped in secondary.

Yeast: 14 gm. Whitbread Dry ale yeast. 

Water: Bottled, amended with 2 teaspoons gypsum. 

Procedure: Steep grains in 166 F. water for 50 min.  Sparge with 1/2
gallon water at 164 F.  Total boil time 60 min. with hop additions as
listed above.  Ferment two-stage at 66 F. for two weeks with dry
hopping and oak chips added at racking to secondary.  Prime with 3/4
cup priming sugar boiled in 2 cups water for 5 min., at bottling.
O.G. 1.057, F.G. 1.025. 

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