Need Abita Andygator or Dogfish Head Liquor de Malt clone recipe

Reads 1758 • Replies 9 • Started Monday, January 5, 2009 9:54:51 PM CT

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Message 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
Message 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?!?
Message 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
Message CanIHave4Beers P beers 4373 º places 76 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.

Message 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.
Message 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.
Message 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. :(
Message JoeMcPhee P beers 12092 º places 543 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.

Message MrFacto 00:10 Thu 1/15/2009 Toss some everclear and malt syrup in a big bottle...
Message 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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