Malt Liquor

Malt Liquor

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.010
IBU = 13  SRM = 3.5  ABV = 7.3%

Ingredients
6 lbs. (2.7 kg) 6-row pale malt
4 lbs. (1.8 kg) flaked maize
2 lbs. (0.9 kg) corn sugar
4.2 AAU Cluster hops (60 min.) (0.6 oz./17 g at 7% alpha acids)
Wyeast 2112 (California Lager), White Labs WLP810 (San Francisco Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride (CaCl₂) to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the malt and flaked corn at 152 °F (66 °C) and hold for 60 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and continue to recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Add the corn sugar to the kettle. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. 

Chill the wort to 62 °F (17 °C), pitch the yeast, and ferment until complete. 

Rack the beer, prime and bottle condition, or keg and force carbonate.

Malt Liquor

(5 gallons/19 L, extract only)
OG = 1.065  FG = 1.010
IBU = 13  SRM = 3.5  ABV = 7.3%

Ingredients
6.8 lbs. (3.9 kg) pale liquid malt extract
2.6 lbs. (1.2 kg) corn syrup (without flavorings)
2 lbs. (0.9 kg) corn sugar
4.2 AAU Cluster hops (60 min.) (0.6 oz./17 g at 7% alpha acids)
Wyeast 2112 (California Lager), White Labs WLP810 (San Francisco Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming))

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).

Add the malt extract and corn syrup, then stir thoroughly to dissolve the extract completely. Add the corn sugar and stir to dissolve. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. 

Chill the wort to 62 °F (17 °C), pitch the yeast, and ferment until complete. 

Rack the beer, prime and bottle condition, or keg and force carbonate.