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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)D
Brewed By: 
Drew Beechum, Jim Meyer, Donovan Nebreklievski, Lyne Noella, Craig Shapland, Tom Sisolak, Matt Trumbo
Brew Date: 
01/15/2017
Brew Type: 
Classic Style: 
Samichlaus
Batch Size: 
29.0 gallons
Boil Time: 
90 minutes
Original Gravity: 
1.137 O.G.
Final Gravity: 
1.020 F.G.
ABV: 
14.7% ABV
IBUs: 
28.4 IBUs
SRM: 
16.7 SRM
Malt/Grain/Sugar/Extract: 

70 lbs Weyermann Pilsner

70 lbs Weyermann Munch

0.75 lbs Weyermann Carafa III Special

Mashing Instructions: 

Mash at 150F for 60 minutes

Hops: 

3.75 oz Magnum Pellets 11.5%AA 60 minutes

3.75 oz Hallertauer Mittelfruh 2.8% 5 minutes

Extra Ingredients: 

Yeast Nutrient

Yeast: 

White Labs WLP885 Zurich Lager Yeast (courtesy of White Labs)

Saflager S-189

Special Instructions / Notes: 

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.

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