In 1974, a few beer-loving Americans decided that the brew they could buy was no match for what they had tried around the world. Their philosophy was if they couldn't buy it, they could sure try and make it, thereby banding together to create the Maltose Falcons, America's oldest homebrew club.
To honor the club's achievement in hitting 40, Allen Tracy, another club member, was visiting family up the Central Coast of California. He stopped by Firestone Walker Brewing in Paso Robles and chatted up brewmaster Matt Brynildson, who invited the club to come brew any beer recipe they wanted with them. (Lesson of the day: Always ask award winning brewers if you can brew with them - they sometimes say yes!).
The club board, led by Steve Cook, developed a homebrew recipe for a barleywine-strength brown ale aged in rum barrels that was called browneywine. More than 40 members made the 3.5 hour trek to the brewery and were given a run of the brewery, anxiously waiting to enjoy the 40th anniversary party in October to taste the Browneywine.
- 10.0 lb (4.54 kg) U.S. pale two-row malt
- 3.25 lb (1.47 kg) Crisp brown malt
- 1.5 lb (0.68 kg) 75°L crystal malt
- 1.25 lb (0.57 kg) Simpsons 30/37°L crystal malt
- 0.25 lb (113 g) Briess chocolate malt
- 0.12 lb (54 g) wheat malt
- 4.25 lb (1.93 kg) pale liquid malt extract
- 1.0 lb (0.45 kg) brown sugar
- 1.0 lb (0.45 kg) buckwheat honey
- 2.0 oz (57 g) French oak cubes, soaked in rum for 1 month
- 0.67 oz (19 g) Columbus, 15% a.a. (90 min)
- 1.0 oz (28 g) Centennial, 11.1% a.a. (60 min)
- 1.25 oz (35 g) Cascade, 6.4% a.a. (whirlpool, 20 min)
- WLP005 British ale yeast
Yield: 5 Gallons (18.93 L)
Original Gravity: 1.121
To brew this Browneywine beer recipe, a collaboration by the Maltose Falcons homebrew club and Firestone Walker Brewing Co., mash in at 155°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 5 minutes. Add rum-infused oak cubes during secondary and age to taste.
Partial Extract Option
Increase pale malt extract syrup to 10.9 lb (4.94 kg). Omit pale and wheat malts. Steep remaining malts in 160°F (71°C) water for 30 minutes. Strain, dissolve extract, honey and brown sugar completely and proceed with boil.
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