Beer Forum

808brew wrote:I was looking for the Dead Guy one and cannot find it yet. Anyone seen it?

All of the initial recipes from the Jamil show are on Beer DuJour. I wonder why these arn't?

also

Kudo's to Nathan for Posting, as I am getting ready to brew the "Green Flash"

Thanks Doc for getting involved. I love this series and now we get guest brewers. Nothing but the best.

Mahalo

I believe the publishers of Brewing Classic Styles thought this was a conflict of interest. Anyway, you'll still get great recipes there (including a few that are not in the book) the rest are in the book. Enjoy!

I love the hell out of this beer and can't wait to brew it. I was really surprised when I saw you guys were doing it. Guess the stigma around malt liquor made me not expect it There have been a lot of awesome malt liquors popping up here and there, I think it's on its way to being a style we'll be seeing more of now that the craft world is becoming more comfortable with it.

Thanks for the awesome show!

OK now I'm feeling a spiritual connection with the BN (moreso even than listening to you drunk on the iPod while drilling my old lady and/or a random younger one).

So check this out:
1) My homebrew club (BUZD) has been planning a collaboration Malt Liquor. We have been actually DRINKING the 40's for the bottles, wuss. Don't make a Malt Liquor if you cannot handle one - not the Champagne of beers either. O.E. Cobra or the Crooked I, dawg. Kudos for doing the fordy with the bag though...

2) I just got back from a long run while listening to this episode on said iPod. I just sent it to the guys from said club as inspiration.

Thanks to Doc and the BN crew as always. Cannot wait to bust this Malt Liquor out.

ps. One lb of rice hulls sounded like a lot til I heard it was 24 gallons.

Wow I could have been a DOTW candidate last night...

Dr Scott wrote:Long mash due to the large amount of corn, with a rest at 122F


Mash Schedule
-------------

Mash Type: Multi Step
Heat Type: Direct

Qts Water Per LBS Grain: 1.33 Total Qts: 20.75

Grain Temp: 65 F

Dough In Temp: 122 Time: 20
Acid Rest Temp: 0 Time: 0
Protein Rest Temp: 122 Time: 20
Intermediate Rest Temp: 0 Time: 0
Saccharification Rest Temp: 150 Time: 120
Mash-out Rest Temp: 168 Time: 10
Sparge Temp: 170 Time: 60

Runnings Stopped At: 1.010 SG 2.56 Plato

-----

Double checking this... a 2 hour rest at 150? Am I reading that right!?
For anyone who has brewed this would you recommend a thick or thin mash? I batch sparge if that matters.

Thanks!

thicker mash