Maltose Falcons 50th Anniversary IPA Recipe (All-Grain): 5 to 30 Gallons
An all-grain Maltose Falcons 50th Anniversary IPA recipe you can brew at 5 to 30 gallons: 7.4% ABV and 49 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Maltose Falcons 50th Anniversary IPA at a glance: 7.4% ABV, 49 IBU, OG 1.070. A classic West Coast IPA from America’s oldest homebrew club, brewed for its 50th anniversary: clean pale malt, a firm bitterness and a whirlpool of Cascade and Centennial. About 7%.
Recipe credit: Maltose Falcons 50th Anniversary IPA by Rick Morales and the Maltose Falcons on the American Homebrewers Association, the most-viewed recipe on HomebrewersAssociation.org in 2024. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion.
Bräu Supply recipe · All-grain
Maltose Falcons 50th Anniversary IPA
Grain · for 5 gal into the fermenter
| 13.05 lb (5.92 kg) | Pale 2-row malt | 90% |
| 1 lb (0.45 kg) | Munich malt | 7% |
| 0.5 lb (0.23 kg) | Dextrin malt | 3% |
Hops
| 0.5 oz (14 g) | Centennial · 10% AA | First wort |
| 0.5 oz (14 g) | Centennial · 10% AA | 60 min |
| 0.5 oz (14 g) | Chinook · 13% AA | 60 min |
| 1 oz (28 g) | Cascade · 5.5% AA | Whirlpool, 20 min |
| 1 oz (28 g) | Centennial · 10% AA | Whirlpool, 20 min |
Yeast and water
| 1 pkg | West Coast ale yeast (Lallemand BRY-97) | |
| Water | Sulfate-forward water for a crisp bitterness. | |
Process
- Mash: 152°F (67°C) for 60 minutes, fly sparge to collect 7 gallons
- Boil: 60 minutes
- Ferment: About 67°F (19°C) to terminal gravity
- Condition: About 2 weeks at 65°F (18°C), then package
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
The Maltose Falcons of Los Angeles have been brewing since 1974. This recipe, from Rick Morales and the club, was the most-viewed homebrew recipe on the AHA’s site in 2024. It’s a straightforward, old-school West Coast IPA: all the hop character comes from first wort, 60-minute and whirlpool additions, with no dry hop.
How to brew it
- Mash at 152°F (67°C) for 60 minutes and fly sparge to collect about 7 gallons. Add the first wort hops as you run off.
- Boil 60 minutes with the 60-minute Centennial and Chinook.
- At flameout, whirlpool the Cascade and Centennial for 20 minutes.
- Chill, pitch BRY-97 and ferment at about 67°F (19°C).
- Condition about 2 weeks at 65°F (18°C), then package at about 2.5 volumes of CO₂.
Tips
- For more aroma, add a 2 oz dry hop of Cascade and Centennial, although the original has none.
- BRY-97 can be slow to start; give it a day before you worry.
Frequently asked questions
Who are the Maltose Falcons?
A Los Angeles homebrew club founded in 1974, often called the oldest in the United States.
How is it different from your West Coast IPA?
Similar style, with no dry hop and a more classic, bitterness-forward hop schedule. See our West Coast IPA.