Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

American Brown Ale, " Long Lost Brown "

by Mike Riddle, San Rafael, CA. 

For 10 gallons:

Grains: 16 lbs. Canadian 2-row pale malt.  1 lb. wheat malt.  1 lb.
Munich malt.  1 lb. Brown malt.  1 lb. Belgian Aromatic malt.  0.5
lb. Caramunich malt.  0.4 lb. Chocolate malt. 

Adjuncts:

Hops: 1.75 oz. Northern Brewer, boiled 60 min.  1 oz. Northern
Brewer, boiled 30 min.  1 oz. Cascade, boiled 15 min.  1 oz.
Willamette, boiled 15 min.  1 oz. Cascade, boiled 3 min.  1.2 oz.
Saaz, dry hopped.  1.2 oz. Fuggles, dry hopped. 

Yeast: Wyeast #1728, in 1 liter starter from slant. 

Water: Source not stated;  amended with 2 teaspoons gypsum. 

Procedure: Decoction mash from 122 F. to 156 F., hold at 156 F. for
60 min.  Total boil time 90 min. with hop additions as listed above.
Ferment primary 4 days at 58 F., secondary 16 days at 58 F.  Prime
with 7.5 oz. corn sugar at bottling.  O.G. 1.054, F.G. 1.013. 

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