Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Old Ale, " Old No. 88 "

by Douglas King, Winnetka, CA.

For 5 gallons:

Grains: 9 lbs. English 2-row pale malt.  1/2 lb. 10 L. crystal malt.
1/2 lb. Cara Pils malt.  1/2 lb. wheat malt.  1/4 lb. Chocolate
malt.  1/4 lb. Black malt. 

Extracts: 10 oz. light dry malt extract.

Adjuncts: 1 lb. Demerara sugar.  4 oz. Black Treacle.  3.5 oz.
Lactose powder. 

Hops: 1.3 oz. Progress pellets, 5.9% A.A., boiled 60 min.  1/2 oz.
Kent Goldings, 5.3% A.A., boiled 10 min. 

Yeast: Wyeast #1028 London Ale Yeast, in 1 quart starter. 

Water: Charcoal-filtered tap water. 

Procedure: Mash grains at 122 F. for 30 min., 150 F. for 30 min.,
155 F. for 70 min., mash-out at 170 F.  Total boil time 90 min. with
hop additions as listed above.  Ferment primary 3 days at 65-70 F.,
then add dry malt extract boiled in 1 quart water and continue
fermenting primary for 6 days at 65-70 F.  Rack to secondary and add
lactose, ferment secondary for 9 days.  Bottle with 5.5 oz. corn
sugar to prime.  O.G. 1.075, F.G. 1.012. 

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