Need Abita Andygator or Dogfish Head Liquor de Malt clone recipe

Reads 1377 • Replies 9 • Started Monday, January 05, 2009 9:54:51 PM CT

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rsteagall
beers 1 º places 9 º 21:54 Mon 1/5/2009

Need Abita Andygator or Dogfish Head Liquor de Malt clone recipe.

I’m going down to Baton Rouge for St. Patrick’s day and would love to have a clone brewed of Andygator or Dogfish head Liquor de malt. If anyone has one, please share it.

Usually we buy a couple of kegs of Andygator. The price is somewhere around $245!!!! :( Anyway... its easy to drink with crawfish... its chuggable... and it gets you buzzed hard. :)

Anyway, if you have a useful recipe... please share! :)

Thanks,
Ryan

 
rsteagall
beers 1 º places 9 º 22:36 Mon 1/12/2009

Is this a far fetched question? :(

Man... I really need to get something together by this weekend to brew/test.

Can anyone help?!?

 
gunhaver
beers 1030 º places 13 º 22:44 Mon 1/12/2009

i’d just google a malt liquor recipe, it’ll prbly be close to the dfh

 
CanIHave4Beers
beers 3999 º places 74 º 22:55 Mon 1/12/2009

Originally posted by gunhaver
i’d just google a malt liquor recipe, it’ll prbly be close to the dfh


Liquor de Malt is made with Red White and Blue corn! So that might pose a challange.

 
erway
beers 1004 º places 41 º 23:23 Mon 1/12/2009

Here’s what I would do for 5 gallons...


12 lbs. US 2-row
3 lbs. flaked corn.

Mash at 150 for 30 min.

90 min. boil
10 AAUs Warrior 60 min.
1 tablet Whirlflcok @15 min.
2 oz. Tettnang @ k.o.

Chill to 58. Pitch 2 qt. starter of 2206. Ferment at 58 for 3 days and raise to 62. Let sit at 62 for 7 days. Transfer to secondary and let sit at 32 for 3 weeks. Keg or bottle with 1 oz. dextrose/finished gallon.

 
cgregory
places 3 º 23:57 Mon 1/12/2009

Just FYI, they just started putting Andygator in bottles. I think it’s something like $3.75/bomber.

 
rsteagall
beers 1 º places 9 º 21:56 Wed 1/14/2009

Originally posted by erway
Here’s what I would do for 5 gallons...


12 lbs. US 2-row
3 lbs. flaked corn.

Mash at 150 for 30 min.

90 min. boil
10 AAUs Warrior 60 min.
1 tablet Whirlflcok @15 min.
2 oz. Tettnang @ k.o.

Chill to 58. Pitch 2 qt. starter of 2206. Ferment at 58 for 3 days and raise to 62. Let sit at 62 for 7 days. Transfer to secondary and let sit at 32 for 3 weeks. Keg or bottle with 1 oz. dextrose/finished gallon.


Any "quicker" brewing recipe that you can think of? Or something that ferments at 70F’ish? I don’t have the facilities to control the temperature like that. :(

 
JoeMcPhee
beers 9267 º places 531 º 22:00 Wed 1/14/2009

Originally posted by rsteagall
Originally posted by erway
Here’s what I would do for 5 gallons...


12 lbs. US 2-row
3 lbs. flaked corn.

Mash at 150 for 30 min.

90 min. boil
10 AAUs Warrior 60 min.
1 tablet Whirlflcok @15 min.
2 oz. Tettnang @ k.o.

Chill to 58. Pitch 2 qt. starter of 2206. Ferment at 58 for 3 days and raise to 62. Let sit at 62 for 7 days. Transfer to secondary and let sit at 32 for 3 weeks. Keg or bottle with 1 oz. dextrose/finished gallon.


Any "quicker" brewing recipe that you can think of? Or something that ferments at 70F’ish? I don’t have the facilities to control the temperature like that. :(



Same recipe but use a clean ale yeast like 1056. Just ferment as cool as you can get it.

 
MrFacto
00:10 Thu 1/15/2009

Toss some everclear and malt syrup in a big bottle...

 
erway
beers 1004 º places 41 º 12:46 Thu 1/15/2009

Originally posted by rsteagall
Originally posted by erway
Here’s what I would do for 5 gallons...


12 lbs. US 2-row
3 lbs. flaked corn.

Mash at 150 for 30 min.

90 min. boil
10 AAUs Warrior 60 min.
1 tablet Whirlflcok @15 min.
2 oz. Tettnang @ k.o.

Chill to 58. Pitch 2 qt. starter of 2206. Ferment at 58 for 3 days and raise to 62. Let sit at 62 for 7 days. Transfer to secondary and let sit at 32 for 3 weeks. Keg or bottle with 1 oz. dextrose/finished gallon.


Try the Kolsch ale yeast or the Steam yeast. Ferment as close to 60 as you can. If you have a place to keep it at 32-40 for 3 weeks, do that.
Any "quicker" brewing recipe that you can think of? Or something that ferments at 70F’ish? I don’t have the facilities to control the temperature like that. :(


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