Just bumping this old thread. Here in Australia we can't get Malt Liquor but we do import some of the 9% ABV headbanger lagers from the UK - I don't mind them occasionally.
After a bit of research on Malt Liquors I've done this attempt (pitching today)
There are two separate mashes, a main mash and a cereal mash.
Excuse the metric, pls feel free to convert - a kilo is about 2.2 lbs.
4 kg two row high diastatic Pilsener malt
330 g Carapils
60 mins at 66 degrees Celsius
1 kg polenta and 1 kg rice boiled to a mush, cooled down to a high mash temperature, then 1kg of extra malt stirred into the mixture to give a temperature of 70 degrees celsius. The thick paste immediately collapses into a runny soup which is alarming but neat
Hold for 20 minutes then raise to boiling. At this stage US breweries would tip the boiling 'cooker mash' into the main mash to bring the whole lot to sach rest temperature.
My maths are awful so I just let the cereal mash cool down to sach rest then mixed into main mash.
From then on, a normal mashout and boil with 20g Chinook 60 minutes and 600g of white sugar in the boil. I've probably way over hopped it - sorry rappers and homies who may be offended by such astringent bitterness
I'm fermenting with US-05 and a short lagering at 4 degrees before kegging. Then I'll run it off into forties - yo
- and store cold, I'll fizz them individually with my blue carb cap before drinking as I'd like to quaff straight out of the forties without getting yeast swirling up.
I'll post when I have a picture