Skip to content
Falconsclaws Simplified

Falconsclaws Simplified

This is the 2016 edition of the infamous Falconsclaws recipe. The older recipes from 1999-2001 needed additional ingredients like sugars and extracts because we didn't have enough system capacity to try and hit that magically ridiculous 1.140 gravity. Seriously, it's nuts. But thanks to the club's awesome 50 gallon system, we could actually mash enough grain to make this thing happen! (Hat Tip to Kevin Baranowski for the original series of beers)

Brewed By: Drew Beechum, Jim Meyer, Donovan Nebreklievski, Lyne Noella, Craig Shapland, Tom Sisolak, Matt Trumbo
Brew Date: 01/15/2017

Falconsclaws Simplified

Method: All Grain Style: Experimental Beer
Boil Time: 60 min Batch Size: 29 gallons (fermentor volume)
Boil Size: 30.5 gallons Efficiency: 70% (brew house)
Boil Gravity: 1.119 (recipe based estimate) Hop Utilization Multiplier: 1
Original Gravity: 1.126
Final Gravity: 1.017
ABV (standard): 14.21%
IBU (tinseth): 15.88
SRM (morey): 15.97
Mash pH: 5.65
Amount Fermentable PPG °L Bill %
70 lb Pilsner 36 1.5 49.7%
70 lb Munich Type I 38 6 49.7%
0.75 lb Carafa Special Type III 29.9 525 0.5%
Amount Variety Type AA Use Time IBU
3.75 oz Magnum Pellet 11.5 Boil 60 min 15.15
3.75 oz Hallertau Mittelfruh Pellet 2.8 Boil 5 min 0.74
Mash Guidelines
Amount Description Type Temp Time
52.78 gal Strike 150 F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
1 oz Yeast Nutrient Other Boil 5 min
White Labs - Zurich Lager Yeast WLP885
Attenuation (avg): 75% Flocculation: Medium
Optimum Temp: 50 - 55 °F Starter: No
Fermentation Temp: - Pitch Rate: 0.35 (M cells / ml / ° P)
Additional Yeast: Saflager - Swiss Lager Yeast S-189
CO2 Level: 0 Volumes
Target Water Profile: 35315
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Special Instructions:
Force chill to mid-70's.

Hit with pure O2

Chill overnight into high 40's before pitching

Hit with pure O2 every 12 hours for the next day.

Pray and wait one year before serving.

This recipe has been published online at:

Generated by Brewer's Friend -
Date: 2021-08-23 03:04 UTC
Recipe Last Updated: 2021-08-23 03:04 UTC
Older Post
Newer Post

1 comment

  • Couple of questions….
    Thinking about brewing something approaching this, but thinking mostly weyerman bo pils with only a little Munich and some carafa for color touch up.

    Also, how do you suggest the longer aging? Just in a carboy? Kegs with no/low pressure? Temperature for aging?


Leave a comment

Shopping Cart

Announce discount codes, free shipping etc