Maltose Falcons 20th Anniversary Old Survivor Old Ale

20th Anniversary Old Survivor Old Ale

by Bruce Brode, Brian Vessa, Jerry Macala, Dave Janss

(5 gallons/19 L, all-grain)
OG = 1.070  FG = 1.015
IBU = 25  SRM = 28  ABV = 7.2%

As near as we can tell, this is the earliest anniversary beer created by the club. It was brewed in December 1993 by a shop brew crew based on a recipe by Bruce and Brian. It was intended to be served at the Mayfaire as an anniversary celebration. (We didn’t do “big” anniversary parties until the 25th in 1999.) 

The beer was named “Old Survivor” when the Northridge earthquake struck. During the quake, the beer was being cared for by Bruce Brode over on the Westside and unfortunately one carboy broke. The other carboy survived and made it into the celebrations for the year.

Ingredients
10.5 lbs. (4.8 kg) North American 2-row malt
2.2 lbs. (1 kg) Scottish caramel malt (80 °L)
1.1 lbs. (0.5 kg) British caramel malt (40 °L)
8 oz. (223 g) wheat malt
4 oz. (110 g) Scottish chocolate malt
19 AAU Fuggle hops (60 min.) (1.5 oz./42 g at 4.9% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
LalBrew Windsor yeast

Step by step
This recipe uses a step mash. Begin by mashing in all of the grains at 124 °F (51 °C) and rest there for 30 minutes for a protein rest. Raise the temperature to 162 °F (72 °C) for a 90-minute high-saccharification rest. Mash out and slowly sparge with 170 °F (77 °C) water. Lauter until runnings are clear and collect enough wort to result in 5.5 gallons (21 L) to be transferred into the fermenter after a 90-minute boil. 

Boil wort 90 minutes, adding the Fuggle hop addition with 60 minutes remaining and the EKG hops at the end of the boil. Chill the wort to 62 °F (17 °C) and pitch dry yeast. When fermentation is complete, transfer to a keg and force carbonate or bottle condition as usual. 

20th Anniversary Old Survivor Old Ale

(5 gallons/19 L, extract with grains)
OG = 1.070  FG = 1.015
IBU = 25  SRM = 28  ABV = 7.2%

Ingredients
7.2 lbs. (3.3 kg) light liquid malt extract
2.2 lbs. (1 kg) Scottish caramel malt (80 °L)
1.1 lbs. (0.5 kg) British caramel malt (40 °L)
8 oz. (223 g) flaked wheat
4 oz. (110 g) Scottish chocolate malt
19 AAU Fuggle hops (60 min.) (1.5 oz./42 g at 4.9% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
LalBrew Windsor yeast

Step by step
Add all of the grains to a steeping bag and add it to 6.25 gallons (24 L) of water as it heats to 170 °F (77 °C). Remove grains and turn off heat. Carefully stir in the malt extract. Once dissolved, return to heat and bring to a boil. 

Boil wort 60 minutes, adding the Fuggle hop addition at the start and the EKG hops at the end of the boil. Chill the wort to 62 °F (17 °C) and pitch dry yeast. When fermentation is complete, transfer to a keg and force carbonate or bottle condition as usual. 

Recipe note:
The original recipe called for Lallemand’s Doric yeast, a strain that is not available to homebrewers anymore. We’d recommend using another English ale strain like Windsor.