Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" American Stout "

by Michael Olinger, Oakland, CA. 

For 10 gallons:

Grains: 20 lbs. Hugh Baird pale malt.  2 lbs. Chocolate malt.  2
lbs. Hugh Baird 80 L. caramel malt. 

Adjuncts:

Hops: Cascade and UK Northdown, quantities not stated.  Boiling
addition at 60 min., late addition at 5 min. remaining. 

Yeast: Wyeast #1056 in slurry.

Water: East Bay Municipal Utility District water.

Procedure: Mash grains at 153 F. for 90 min., mash-out at 165-166 F.
Total boil time 100 min. with hop additions as listed above.
Ferment single-stage for 2 weeks at 55-60 F.  Bottle by
counter-pressure.  O.G. 1.070, F.G. 1.020. 

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