Maltose Falcons
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Award-Winning Recipe from the 1996 AHA Belgian Blockbuster Competition

First Place, Saison

by Tom Wolf

For 5 gallons

Water: 7.0 Gallons

Grain:

Hops:

	Stryian goldings 0.8 Oz. Full Boil
	Hall. Hersbruck 0.5 Oz. 1/3 at 1 hour, rest at end
	Hall. Mittelfresh 0.5 Oz. 1/3 at 1 hour, rest at end.
	Saaz 0.5 Oz. 1/3 at 1 hour, rest at end.
	Corriander 0.6 Oz. end

Brewing Notes: Original Gravity = 1.077

Mash 1.5 hours 150° F Was 145-148°

Raise temperature 168° F Went up to 180°

Sparge 1.5 hours

Add 1 tsp Irish moss 15 minutes before end.

Cool with chiller to 75 F

Pitch with Wyeast Strong Belgian # 1388 in pint starter

Racked to secondary on 7th day, SG = 1.035

20th day 1.030 - (stuck)- this seems to be a characteristic of this yeast.

Added pouch of liquid 3787 Trappist & dry Prisse DeMousse Dry Yeast

Down to 1.015 at 30 days, Keg.

Very clean taste, perhaps winey from champagne yeast, hides alcohol well. Tart with lots of taste from coriander.