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Old 04-16-2008, 10:05 PM   #11
brewt00l
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Just brew a big old pale lager (7-9%) with plenty of corn and sugar, little to no hops and you're there.

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Old 04-16-2008, 10:14 PM   #12
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Quote:
Originally Posted by brewt00l
Just brew a big old pale lager (7-9%) with plenty of corn and sugar, little to no hops and you're there.
LongHorn Malt Licca (Get the Hoooorn)
2# Amber DME
10# Corn Sugar
1 oz. Hallertau at 60 minutes

Nottingham yeast.

Should give you a nice 8% Malt Liquor.
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Old 04-16-2008, 11:08 PM   #13
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Could you sanitize and reuse the screw cap's and bottles for an authentic 40 experience ?

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Old 04-16-2008, 11:48 PM   #14
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Just in case you didn't know it, the US defines "Malt Liquour" as any beer over 5%. Don't you do that anyway???

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Old 04-17-2008, 01:18 AM   #15
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Hmmm, what you probably want is heavy attenuation, probably should throw in a bunch of crushed beano into the fermenter...

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Old 04-17-2008, 04:46 AM   #16
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Quote:
Originally Posted by EdWort
LongHorn Malt Licca (Get the Hoooorn)
2# Amber DME
10# Corn Sugar
1 oz. Hallertau at 60 minutes

Should give you a nice 8% Malt Liquor.

HOOK EM HORNS!!!!

(obligatory yet entirely not heartfelt UT fandom)
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Old 10-08-2008, 12:49 AM   #17
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You know what, I like mickey's. I like it. I wouldn't mind making something resembling it. I also saw a beer competition with a special category for malt liquor when I was looking through the competitions on the bjcp website.

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Old 11-06-2008, 11:00 PM   #18
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This is extreamly simple and i just bottled five gallons of this stuff and it is good enough to drink warm and you can brew it yourself without much trouble but youll be waiting for to months to bottle it and drink it up.

5 gallons regular tap water (boiled)
6 pounds dark brown sugar (disolved in the water)
2 Cups black mollases (disolved in water)
(allow to cool before adding yeast)
Add about 1/4 cup or 1/8 cup of regular bread yeast (dont knock it because its bakers yeast)

Chuck it all in a bucket agitate the yeast in and then agitate when ever you feel like it. Let sit for two months and then get to enjoying it.

My friends they call me Jack Brewin' Jack

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Old 11-06-2008, 11:10 PM   #19
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I love malt liquor. Mickey's is one of my favorite football gameday drinks.

I don't know if I'd try that sugar water recipe though. No offense. It's not the bread yeast, either. I gots no prob with bread yeast.

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Old 11-07-2008, 12:06 AM   #20
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Quote:
Originally Posted by BrewinJack View Post
This is extreamly simple and i just bottled five gallons of this stuff and it is good enough to drink warm and you can brew it yourself without much trouble but youll be waiting for to months to bottle it and drink it up.

5 gallons regular tap water (boiled)
6 pounds dark brown sugar (disolved in the water)
2 Cups black mollases (disolved in water)
(allow to cool before adding yeast)
Add about 1/4 cup or 1/8 cup of regular bread yeast (dont knock it because its bakers yeast)

Chuck it all in a bucket agitate the yeast in and then agitate when ever you feel like it. Let sit for two months and then get to enjoying it.

My friends they call me Jack Brewin' Jack
Is there a name for this? (hooch? haha) And this is actually good?
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Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
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