The Maltose Falcons are: 1989, 1994, 1996, 1999, 2004, 2007 CALIFORNIA HOMEBREW CLUB OF THE YEAR! (Presented by Anchor Brewing) 2009 Mayfaire Results! Join The Falcons Today! About Brews and News Brews Band Club Gear Compete Events Food Other Photos Recipes By Category By Style Tech and Tips Search Site Join the Falcons' Yahoo Group Our Group Page Brewing and Tasting Monthly HWBC 22836 Ventura Blvd. Woodland Hills, CA Like What You See? Ready To Brew Your Own Beer? Join The Falcons Today! Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!		Home » Recipes » 2003 June - 30th Anniversary Brew - Damn Heavy 2003 June - 30th Anniversary Brew - Damn Heavy Style:    6.4 Wee Heavy (Strong Scotch Ale) Brewed by:    Mick Deering, Drew Beechum, Kent Fletcher, George Mahoney, Cullen Davis, Jim Kopitzke, Craig MacFarlane, Craig Wickham, Bruce Brode Brewed at:    Mick Deering's House Batch Size:    16 Gallons Boil Time:    19 Hours Est. OG:    1.098 Actual OG:    1.106 Est. IBU:    27 IBUs Est. Color    18.1 SRM Recipe Index Grains, Extracts, Sugars Malt Name Maltser Amount Percentage Marris Otter Crisp 55.0 lbs 94.8% Biscuit Malt British 2.5 lbs 4.3% Chocolate Malt Scottish 0.25 lbs 0.4% Roasted Barley 0.25 lbs 0.4% Hops Name Form Alpha Oz Time Fuggle Pellet 5.1% 4.0 60 EKG Pellet 5.1% 2.25 20 Yeast Man. Code Name Type Amount (Starter) White Labs WLP028 Edinburgh Ale Slurry from a 5 Gallon batch Mash Schedule Step Rest Temp Rest Time Heat Water Sac Rest 150 F 60 minutes Infusion 15.0G Extras Notes The original recipe is based around the ideas of an old Wee Heavy recipe from Westwood Brewing Company. The original Deering-Beechum attempt met with a serious error on the use of Peat Smoked Malt. See the above recipe? No smoked malt! The beer is boiled for a period between 12-18 hours. The end result of the long boil is tons of kettle caramelization and deep ruby highlights. Okay, we brewed it. Brew day started at 9AM on Saturday, serious brewery reconstruction followed with a straight mash up. Fire applied to the kettle at 2:30PM with a boil roiling by 4:00PM. Dinner was served up with a giant slab of baby back ribs. The beer was finished and in the kegs right around noon on Sunday. Big ole caramel and dark ruby fruit and color. That's why we do it. Fermentation Notes: 1.5 Months into the primary ferment with the Edinburgh yeast. Both vessels were down to 1.048. The beer has been re-pitched, but seems to have hit rock bottom at 1.040. A previous report stating that one of the kegs had dropped into the 1.020's was due to sampling error. We're considering our next move. Back
Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies) Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999) Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes. Unless otherwise noted, all material on this website is the property of The Maltose Falcons, 1999-2005. Page Last Modified: March 06 2005 13:49:59.