The Maltose Falcons 50th Anniversary Festbier

The Maltose Falcons 50th Anniversary Festbier

(Collaboration with Sierra Nevada Brewing Co.)

by Sierra Nevada Brewing Co., Marty Velas (Falcon/Fanatic Brewing), The Falcons

(5 gallons/19-L, all-grain)
OG = 1.054  FG = 1.010
IBU = 25  SRM = 5.5  ABV = 5.8% 

Ingredients
6.5 lbs. (3 kg) Pilsner malt
2.3 lbs. (1 kg) Briess Bonlander® Munich malt
11 oz. (312 g) Carapils® malt
9 oz. (255 g) Vienna malt
6 oz. (170 g) honey malt
6 oz. (170 g) Briess Victory® malt
6 oz. (170 g) melanoidin malt
5.8 AAU Hallertau Blanc whole hops (first wort hop) (0.5 oz./14 g at 10.5% alpha acids)
1.5 AAU Hallertau Tradition whole hops (25 min.) (0.25 oz./7 g at 6% alpha acids)
2 AAU Hersbrucker whole hops (5 min.) (0.5 oz./14 g at 4% alpha acids)
2.3 AAU Saaz whole hops (5 min.) (0.5 oz./14 g at 4.5% alpha acids)
SafLager W-34/70, Omega Yeast OYL-107 (Oktoberfest), or White labs WLP820 (Oktoberfest/Märzen Lager) yeast
¾ cup corn sugar (if priming)

Step by step
This recipe uses reverse osmosis (RO) water. At the start of the mash, add 0.8 g calcium sulfate and 3 g calcium chloride. Mash in all of the grains at 120 °F (49 °C) and rest there for 15 minutes for a protein rest. Raise the temperature of the mash to 149 °F (65 °C) for a 30-minute low saccharification rest. Raise the temperature to 162 °F (72 °C) for a 30-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) into the fermenter after an 80-minute boil. 

Boil 80 minutes, adding hops as per the schedule. At the end of the boil add 1.6 g calcium sulfate and 2.1 g calcium chloride. Chill to 48 °F (9 °C) and pitch yeast. Ferment at 52 °F (11 °C). When fermentation is complete, reduce temperature to 40 °F (4 °C) and lager for two weeks. Bottle or keg and force carbonate as usual.

The Maltose Falcons 50th Anniversary Festbier

(5 gallons/19-L, partial mash)
OG = 1.054  FG = 1.010
IBU = 25  SRM = 5.5  ABV = 5.8% 

Ingredients
3.5 lbs. (1.5 kg) Pilsner dried malt extract
2.3 lbs. (1 kg) Briess Bonlander® Munich malt
11 oz. (312 g) Carapils® malt
9 oz. (255 g) Vienna malt
6 oz. (170 g) honey malt
6 oz. (170 g) Briess Victory® malt
6 oz. (170 g) melanoidin malt
5.8 AAU Hallertau Blanc whole hops (first wort hop) (0.5 oz./14 g at 10.5% alpha acids)
1.5 AAU Hallertau Tradition whole hops (25 min.) (0.25 oz./7 g at 6% alpha acids)
2 AAU Hersbrucker whole hops (5 min.) (0.5 oz./14 g at 4% alpha acids)
2.3 AAU Saaz whole hops (5 min.) (0.5 oz./14 g at 4.5% alpha acids)
SafLager W-34/70, Omega Yeast OYL-107 (Oktoberfest), or White labs WLP820 (Oktoberfest/Märzen Lager) yeast
¾ cup corn sugar (if priming)

Step by step
Mash the Munich, Vienna, honey, Victory®, and melanoidin malts in a steeping bag in 2 gallons (8 L) of water for 45 minutes at 149 °F (65 °C). Remove grains and top kettle to 6.25 gallons (24 L). In another bag steep the Carapils® malt for 15 minutes as you bring the temperature up to 170 °F (77 °C). Remove grains and turn off heat. Carefully stir in the malt extract. Once dissolved, return to heat and boil for 60 minutes. 

Follow the remainder of the all-grain recipe.