HOODLUM TOWN MALT LIQUOR - Beer Recipe - Brewer's Friend

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HOODLUM TOWN MALT LIQUOR

209 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.106 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday February 11th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb US - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 30.3%
3.50 lb American - Pale 6-Row3.5 lb Pale 6-Row 35 1.8 30.3%
2.50 lb Grits2.5 lb Grits 37 1 21.6%
1.80 lb Flaked Rice1.8 lb Flaked Rice 40 0.5 15.6%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.2%
11.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Cluster0.8 oz Cluster Hops Pellet 6.5 Boil 60 min 11.93 100%
0.80 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use filtered water preferably soft water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Sparge 120 °F 150 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.33 17.3  
Mash volume with grains (equipment estimates 2.76 g | 11 qt) 5.26 21  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 1.39 g | 5.6 qt) 0.36 1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
Total: 4.69 18.8
Equipment Profile Used: System Default
 
Notes

CALL IT AN AMERICAN LAGER OR A PRE PROHIBITION BEER... OR A MALT LIQUOR... ITS ALL THE SAME TO ME... JUST DIFFERENT VERSIONS OF GREAT AMERICAN BEER...A VERY GOOD MALT LIQUOR...MALT AND CORN NOTES...I USE CORN MEAL OR GRITS AND I GRIND LONG GRAIN RICE..THEN DO A CEREAL MASH AND ADD THAT TO MAIN MASH AFTER I COOK CEREAL FOR ABOUT 25 MINS.. .VERY CLOSE TO MICKEYS BUT HAS MORE FLAVOR.. I FERMENT IN PRIMARY ONLY... 62 f.. I RECOMMEND THAT YOU DO A 3 DAY REST AT 70 F AFTER FERMENTATION IS COMPLETE...THEN COLD CRASH FERMENTER FOR 3 TO 5 DAYS THEN BOTTLE...ROOM TEMP NO HIGHER THAN 72 F FOR 2 TO 3 WEEKS AFTER BOTTLING..THEN LAGER BOTTLES IN THE FRIDGE FOR A WEEK BEFORE DRINKING.. IF YOU KEEP FERMENTATION TEMP RIGHT YOU WILL HAVE AN EXCELLENT BEER IN THIS STYLE...

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  • Last Updated: 2021-02-21 08:00 UTC