sidneysaintpe

Recipes 

OK, don't ask why, but I've searched and only found one good all-grain recipe for a malt liquor (OE clone). Any other good recipes out there?

tekhna

Recipes 

I'm guessing there's a reason why there are no malt liquor recipes out there...

Just brew a Maibock...
Bock - Wikipedia, the free encyclopedia

PhlyanPan

Recipes 

I find it odd that an OE clone equates to a GOOD malt liquor recipe. There is nothing good about OE.


Now Colt 45...now we're talking!

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Primary: none
Secondary: American Light Lager
Bottled: Glücksweizen (closest to an amber wheat I guess).
Bottled: Apfelwein
Kegged: Cream Ale

Upcoming:a Brown Ale, and a Belgian Ale, maybe a Porter.

RICLARK

Recipes 

Screw both of them Mickeys is the only way to go.

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Kegged/Bottled: Boston Lager Clone, Crimson Ale, Guiness Draught Clone, Kilt Warmer Scotch Ale, BBB Blonde Ale, Oberon Clone Pt. 1,000

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Revvy

Recipes 

Because Charlie Papazian Created the clone recipe...so therefore it HAS to be good...

It's the homebrewing equivalent of being blessed by the pope or something.

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BigEd

Recipes 

The term "good" when applied to a malt liquor recipe is certainly subjective. Sort of like good recipe for junk food. This will probably get you a "better" product than you can buy:

60% pale/lager/6-row or some combination
20% flaked maize
20% sugar
Use the correct poundage with your brewery to get an OG of ~1.070

Bitter to ~12 IBU with any lager hop; add 1/8 oz at the end if you want that extra special something in the nose.

Ferment with your favorite general purpose lager yeast and get out the brown bags.

ghack

Recipes 

Malt Liquor is simply a regular American lager with a higher alcohol content. "Malt Liquor" is actually a legal definition, depending on what state you are buying it in.

Malt liquor - Wikipedia, the free encyclopedia

Coastarine

Recipes 

I've actually considered doing this before too, and my plan was to just use a bunch of 6-row, mash really low, minimal bittering hops, and beano in the fermenter. I hadn't settled on a yeast, or if I actually would put the time into lagering it.

edit: almost forgot, use plenty of adjunct. Probably rice syrup.

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svudah

Recipes 

Dad's Little Helper from Rogue.com
Tasting Notes: This ain’t your Dad’s malt liquor. Brewmaster John Maier has Roguerized the recipe by adding 40% Midwest corn, lightly hopping it with Oregon Crystal Hops, and then lagering it at a warmer temperature to help bring out the sweet, crisp flavors of the corn.

6 Ingredients: Malts: Harrington & Klages.
Hops: Crystal.
Specialty: Flaked Corn.
Yeast & Water: Czech Pils Yeast & Free Range Coastal Water.
Specs: 17º PLATO
25 IBU
77 AA
10º Lovibond

sidneysaintpe

Recipes 

It mentions a higher fermentation temp; I have heard this before. What temp should you ferment?