| Lager |
Malt Liquor Lager |
|
U.S.A. |
|
|
|
| |
|
|
|
|
|
|
| Alcohol / volume |
Colour EBC |
Bitterness |
Other |
|
OG |
|
| 8.5% |
7 |
21 |
|
|
1073 |
|
| Although, in quantity terms, it is quite unrealistic to assume that high alcohol beers (especially lager beers) were ever very common; the knowledge of how to produce a high alcohol variant is ancient. |
| Brewing grain based high alcohol beers leaves a large rump of fermentables capable of producing a huge quantity of lighter beers; it is not an "efficient" beer to produce (especially without plenty of kettle adjuncts) in big breweries, small breweries or at home. |
| From frontier days to today, the availability of "malt liquors" (high alcohol beers) has existed in North America. The past few years has seen a resurgence of this type of brewing. |
| The range of flavours is huge as some malt liquors are moderate in alcohol and stronger in flavour; while most are stronger in alcohol and milder in flavour. They are always fairly light in colour compared to other higher alcohol beers. |
| This beer style is for careful consideration - when people are out for something different. It is a fairly easy drinking beer whose smoothness often belies it's strength. |
1073 |
|
| |
|
per 100 hL. |
Kettle Cast |
@ |
OG |
|
| Typical |
|
@ EBC tint |
kg malt |
|
|
|
| Malts : |
Pale |
4 |
1,416 |
kg. |
|
100.0% |
| |
Adjunct |
hi-maltose syrup |
753 |
kg. |
|
40% |
| |
|
|
|
|
|
|
| Mashing : |
Protein Rest |
low, then high temp |
medium-low |
|
|
|
| |
CaCl |
|
end ferment gravity |
|
|
|
| Hops : |
Early Additions |
Riwaka (formerly D Saaz) |
|
|
|
|
| |
|
Motueka (formerly B Saaz) |
|
|
|
|
| |
Middle Additions |
|
|
|
|
|
| |
Late Additions |
Riwaka (formerly D Saaz) |
|
30% |
of kg. |
|
| |
|
Motueka (formerly B Saaz) |
|
|
|
|
| Notes : |
spicy, fruity, alcohol |
|
|
|
|
|
| |
crisp, clean considering the high alcohol |
|
|
|
|
| |
enough hop bitter to cleanse the alcohol |
|
|
|
|
