Attenuation
83.4% apparent
68.2% real
Fermentables
Corn Yellow, Flaked
Briess0.50 lbs|1.8%
Hops
4.00 oz
Hallertauer Mittelfrueh 2.7%
90 min First Wort
1.25 oz
Magnum 12.5%
60 min Boil
2.00 oz
Hallertauer Mittelfrueh 2.7%
15 min Boil
Non-Fermentables
6.00 g
Amylase Enzyme Other
Mash
4.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
1.50 g
Epsom Salt (MgSO4) Water Agent
Mash
3.00 g
Gypsum (CaSO4) Water Agent
Mash
4.00 ml
Lactic Acid Water Agent
Mash
2.50 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
2.00 g
Gypsum (CaSO4) Water Agent
Sparge
5.00 ml
Lactic Acid Water Agent
Sparge
10.00 g
Yeast Nutrients Other
Boil15 min
0.90 g
Supermoss HB Five Star Fining
Boil10 min
2.00 items
Clarity Ferm Fining
Primary
Yeasts
1 pkg
Saflager LagerW-34/70
Fermentis
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
8.22%per hour
Trub Chiller Loss
0.26gal
Mash Profile Step Mash - Traditional Grain With Max Fermentability
Mash Steps
Step 1
Temperature30 min
145°F
Step 2
Temperature30 min
158°F
Fermentation and Aging
General Info
Going for a higher-strength version. ~7.0% ABV. Subbing rice for most of the corn for a cleaner, less sweet profile - half pound of corn should be sufficient to lend character.
According to the BA, a malt liquor is "high in starting gravity and alcoholic strength, this style is somewhat diverse. Some American malt liquors are just slightly stronger than American lagers, while others approach bock strength. Some residual sweetness is perceived. Hop rates are very low, contributing little bitterness and virtually no hop aroma or flavor. Perception of sweet-fruity esters and complex alcohols (though not solvent-like) are acceptable at low levels. Chill haze and diacetyl should not be perceived."