Top 40 Gold Malt Liquor

A slightly more sophisticated take on the imperialized version of the American lager

Recipe Author: 

Drew Beechum

Beer Style: 

Malt Liquor

Batch Size: 

5.50 gallons

Boil Time: 

60 minutes

Original Gravity: 

1.084

IBUs: 

22.00

SRM: 

4.40

ABV: 

9.00% ABV

Malt/Grain/Sugar/Extract: 

14.0 lb. domestic Pilsner Malt 
3.5 lb. flaked corn 

Mashing Instructions: 

Mash at 150°F for 60 minutes.

Hops: 

0.5 oz Magnum | 15.0% AA | 60 minutes

Extra Ingredients: 

Yeast Nutrient of Choice

Yeast: 

WLP2007 Pilsen Lager / WLP833 German Bock Yeast / WLP855 Zurich Lager Yeast
WLP001 / US-05 / Wyeast 1056 for ale brewers

Special Instructions / Notes: 

Since you're not trying to push this thing out to market as fast as possible, take your time and ferment it at 50°F and don't try and ramp it up too quickly to avoid the sweet fusely headache bomb you can sometimes get from the mass produced versions!