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Purple Nick's Malt Liquor
I saw a recipe for malt liquor, so having all the ingredients in the fridge, I thought I would give it a try.The name came from an old man who had a liquor store when I was growing up.My first taste of malt liquor was from his store(at the age of 17).He was an old black man, and we refered to him as "purple nick" because he didn't care what color (or age)you were, as long as your money was green you were good to go.
| Brewer: | Tinman | Email: | carykirkmeyer@yahoo.com | |||||
| Beer: | Purple Nick's Malt Liquor | Style: | Malt Liquor | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 8 IBU | |||||
| OG: | 1.062 | FG: | 1.008 | |||||
| Alcohol: | 7.0% v/v (5.5% w/w) | |||||||
| Water: | Untreated city water | |||||||
| Grain: | 1 lb. 12 oz. Belgian Pilsner | |||||||
| Steep: | Steeped 1.75# of Castle Pilsen grains in 155 deg. water for 60 minutes.No sparge, just drained. | |||||||
| Boil: | 90 minutes | SG 1.089 | 3.5 gallons | |||||
| 7 lb. 0 oz. Light malt extract | ||||||||
| Added irish moss last 10 minutes of boil. | ||||||||
| Hops: | 1 oz. Cascade (3.4% AA, 60 min.) | |||||||
| Yeast: | Re-pitched 1/4 gallon of yeast from previous american ale batch.Original yeast was Nottingham dry. | |||||||
| Log: | Brewed 2-26-2010.Pitching temp was 70 deg. Fermentation temp was 68 deg. Burtons blow off attached for first 24 hours. | |||||||
| Carbonation: | 2.0 qts. of gyle taken pre-pitch for bottling primer. | |||||||
| Tasting: | SG actually came in at 1.070.Will let ferment in primary for 7 days, rack and sit for another week. | |||||||
Recipe posted 02/26/10.
