Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Abbey Ale (Double), " I Buried Pawl--Abbey Road Ale "

by Gunther Jensen, Pacoima, CA. 

For 5 gallons:

Grains: 9.5 lbs. Belgian pale ale malt.  2 lbs. Belgian Special B
malt.  1 lb. Belgian Aromatic malt.  1 lb. Gambrinus 100 C. Munich
malt. 

Adjuncts: 1 lb. Belgian dark rock candy sugar. 

Hops: 24 gm. Saaz leaf, boiled 50 min.  24 gm. Tettnanger leaf,
boiled 50 min. 

Yeast: Chimay Red slurry in 500 ml starter. 

Water: "Pacoima's Best" tap water.

Procedure: Mash in with 15 quarts water at 132 F.  Mash at 157 F.
for 120 min.  Sparge with water at 168 F. to collect 6 gallons.
Total boil time 120 min. with hop additions as listed above for final
50 min.  Ferment two-stage at 65 F.  Force-carbonate.  O.G. 1.082,
F.G. 1.016. 

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