Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Southern English Brown Ale, " Fest Brown "

by Rick Burnside, Simi Valley, CA. 

For 15 gallons:

Grains: 9 lbs. Belgian Munich malt.  9# Klages pale malt.  3#
Belgian Biscuit malt.  3 lbs. Belgian pale malt.  1 lb. Cara Pils
malt.  1/2 lb. Brown malt.  1/2 lb. Coffee malt.  1/2 lb. Chocolate
malt.  1/2 lb. Belgian Aromatic malt.  1/2 lb. Belgian Special B
malt.  1/2 lb. Caramunich malt.  1/2 lb. Caravienne malt. 

Adjuncts:

Hops: 4 oz. Willamette, boiled 60 min.  1 oz. Hallertau, boiled 30
min. 

Yeast: Scottish ale yeast, 3/4 gallon starter. 

Water: Filtered tap water. 

Procedure: Mash grains at 150 F. for 60 min.  Total boil time 60
min.  Aerate for 30 min. before and after pitching yeast.  Ferment
primary 7 days at 63 F., secondary 7 days at 63 F.  Force-carbonate.
O.G. 1.045, F.G. 1.009.

Back to The Roost || Brew Recipes || Brews & News

Revised 1/20/98 by Jeff Jost © 1998 West Valley Webs