So maybe I've got too much time on my hands, but thinking I'm going to take a stab at this. Tried DFHead 'Liquor de Malt' and actually enjoyed it. Not a fan of the style in general, but thought that it would be a challange to take some of the basic tenents of the style and see if you could salvage a enjoyable beverage out of it.
My understanding: Big on adjuncts, low IBU's, lager yeast, big attenuation, etc.
So here's what I have so far:
6 Gallon Batch
13.5 lbs Pilsner (2 Row) Ger
7 lbs Corn, Flaked
8.0 oz Cara-Pils/Dextrine
2 lbs Candi Sugar, Clear
0.50 oz Nelson Sauvin [12.00 %] 11.8 IBUs (60 mins)
1.00 oz Nelson Sauvin [12.00 %] 5.2 IBUs (10 mins)
2L starter American Lager (Wyeast Labs #2035)
2L starter Super High Gravity Ale (White Labs #WLP099)
Est Original Gravity: 1.096 SG
Est Final Gravity: 1.012 SG (this is in question...)
Estimated Alcohol by Vol: 11.3 % (likewise...)
Bitterness: 16.9 IBUs
Protein Rest 122.0 30 min
Saccharification 146.0 F 45 min
Mash Step 148.0 F 60 min
Mash Step 150.0 F 20 min
Mash Out 168.0 F 10 min
Sparge Step: Fly sparge
90 minute boil
Pitching the lager starter and running that process through. I'm assuming that the yeast will not be able to take this down to 1.012 (we'll see) even with the reeeediculous mash steps, so after lagering, I'm racking over, warming to 65, and pitching the high gravity yeast with freshly fed nutrient if necessary. I believe that this will ultimately attenuate past the predicted 1.012, and needs to do so to fit style guidelines I believe. If necessary, I can add some extra diluted candy syrup to secondary with the high gravity yeast to dry/thin it out a bit more.
Anyway, thoughts? I thought the Nelson hops would compliment the anticipated fruity fusel notes I find in high gravity malt liquor/lager, and the candy syrup would give this a more characterful flavor and complexity than simple sugar, likewise playing into the expected characteristics. It does deviate from the 6-row base malt as well, but I think the pils will complement the style as well, and allow the adjunts and fermentation character to show through. Planning on carbing this high.
And that's that. Am I crazy? Will this taste like crap? Salvageable?