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Recipe: Annie’s Olde Patterson 0600 Malt Liquor
This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!
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About the enzyme: Glucoamylase is often available at homebrew shops and from brewery suppliers. You might see it under the trade name Ultra-Ferm, sold by White Labs in packages as small as 10 milliliters (or as much as 10 liters for commercial breweries).
This isn’t a refined Czech or German lager; a long lagering phase isn’t necessary. It’s best to carbonate this beer on the higher side—about 2.8 volumes of CO2. Serve it nice and cold in bombers—rolled-up paper bag optional.
For about this recipe and the style, see Malt Liquor: American Nostalgia, Extracted.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.063
FG: 1.003
IBUs: 12
ABV: 7.9%
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About the enzyme: Glucoamylase is often available at homebrew shops and from brewery suppliers. You might see it under the trade name Ultra-Ferm, sold by White Labs in packages as small as 10 milliliters (or as much as 10 liters for commercial breweries).
This isn’t a refined Czech or German lager; a long lagering phase isn’t necessary. It’s best to carbonate this beer on the higher side—about 2.8 volumes of CO2. Serve it nice and cold in bombers—rolled-up paper bag optional.
For about this recipe and the style, see Malt Liquor: American Nostalgia, Extracted.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.063
FG: 1.003
IBUs: 12
ABV: 7.9%
[PAYWALL]
MALT/GRAIN BILL
4.2 lb (1.9 kg) extra-light liquid malt extract (LME)
3.1 lb (1.4 kg) clarified brown rice syrup
2.1 lb (953 g) flaked corn
HOPS & ADDITIONS SCHEDULE
0.65 oz (18 g) Cluster at 40 minutes [12 IBUs]
1 tablet Whirlfloc at 10 minutes
10 ml glucoamylase at primary
Gelatin at secondary
YEAST
Fermentis SafLager W-34/70
DIRECTIONS
Heat 6 gallons (23 liters) of water to 150°F (66°C); in a mesh bag, steep flaked corn for 45 minutes. Rinse the steeping bag, add the extracts, and stir to dissolve completely. Boil for 40 minutes, adding the hops and finings according to the schedule. After the boil, chill to about 52°F (11°C), aerate the wort, and pitch the yeast and enzyme. Ferment at about 58°F (14°C) until complete, 10–14 days. Crash to about 35°F (2°C), add the gelatin or other finings, and lager about 1 week. Package and carbonate to 2.8 volume of CO2. Serve ice-cold and enjoy.
Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.
