Hey guys.
I'm playing around with beer, meads, fruits wines, etc... and I got this idea for a long time. In french, I call it ''liqueur de malt''. It translate by Malt Liquor, but I know in USA this may refer to a cheap beer of some sort.
What I mean by ''liquor'' is a high alcool (around 15% abv) sweet and strong beverage.
I'm looking for a strong, sweet, round and complex beverage that would be 100% malt forward. That kind of thing that you sip in a whisky glass more than you drink from the bottle. Maybe even not carbonated.
Anyways, here's my first draft recipe.
Malt Liquor - 5.25 Gallons
11lb Maris Otter
2lb Munich (To give a good body and more maltiness)
2lb Vienna (more maltiness)
2lb Wheat Malt (just to help enzymatic activity)
1lb Honey Malt (for a slight enhance sweet honey taste)
1lb Special Roast Malt (for a little biscuity/bready complexity)
2lb Buckwheat Honey
1.4lb (1 can) Maple Syrup
2oz Fuggles 120m
Step 1
Brew the beer (only the malts and hops)
147°F and 156°F steps /30" each
Gives around OG 1.095
Ferment it out with a good ale yeast (probably a simple Notthingham)
Step 2
Let it ferment for about 2 weeks in primary
Cold crash for a day or two
Rack in secondary with Honey and Maple syrup
Add Champagne yeast or Lalvin K1
Let it ferment again for a good 2 weeks
Rack it to tertiary and let it age a bit
Then bottle, carbed or not
So my question... Is the champagne yeast will eat too much sugars and it will finish too dry? Should I do I really high mash to get non-fermentable sugars?
I'm playing around with beer, meads, fruits wines, etc... and I got this idea for a long time. In french, I call it ''liqueur de malt''. It translate by Malt Liquor, but I know in USA this may refer to a cheap beer of some sort.
What I mean by ''liquor'' is a high alcool (around 15% abv) sweet and strong beverage.
I'm looking for a strong, sweet, round and complex beverage that would be 100% malt forward. That kind of thing that you sip in a whisky glass more than you drink from the bottle. Maybe even not carbonated.
Anyways, here's my first draft recipe.
Malt Liquor - 5.25 Gallons
11lb Maris Otter
2lb Munich (To give a good body and more maltiness)
2lb Vienna (more maltiness)
2lb Wheat Malt (just to help enzymatic activity)
1lb Honey Malt (for a slight enhance sweet honey taste)
1lb Special Roast Malt (for a little biscuity/bready complexity)
2lb Buckwheat Honey
1.4lb (1 can) Maple Syrup
2oz Fuggles 120m
Step 1
Brew the beer (only the malts and hops)
147°F and 156°F steps /30" each
Gives around OG 1.095
Ferment it out with a good ale yeast (probably a simple Notthingham)
Step 2
Let it ferment for about 2 weeks in primary
Cold crash for a day or two
Rack in secondary with Honey and Maple syrup
Add Champagne yeast or Lalvin K1
Let it ferment again for a good 2 weeks
Rack it to tertiary and let it age a bit
Then bottle, carbed or not
So my question... Is the champagne yeast will eat too much sugars and it will finish too dry? Should I do I really high mash to get non-fermentable sugars?