Malt Liquor Time!


Yesterday was pretty much awesome.  I ordered an old Charlie Papazian book, “Home Brewer’s Gold” from some biscuit and book store (?) in Georgia and it finally arrived.

You may be asking yourself,  “why is this so awesome?”.  For starters it has the fucking recipe for Olde English “800”.

I have been on the lookout for a good malt liquor recipe for a while now.  My searching started off with St. Ides and then went to Colt .45 but nothing turned up.  Rumors that a recipe for OE was included in this book were flying around a few beer nerd message boards.  I opened up the book like a kid on Christmas day, went right to the table of contents and quickly flipped to the Gold Award winning entry for American Malt Liquor…

My eyes widened as I quickly made my way through the recipe.  I whispered “yesssssssssss” to myself knowing that I have access to all of the ingredients and equipment required to brew this masterpiece.

So the homies and I are going to cook some of this shit up in the next few weeks.  In the meanwhile, check out some of the absolutely amazing reviews of OE at while I try to find a way to put this crap in old 40 oz bottles.  I need to find some 40’s that don’t have the twist-off caps and that would have required a bottle opener but I have a feeling they don’t exist.

EDIT: Here’s the all-grain recipe taken from the book for those wanting to try it out on their own:

Olde English 800
5 Gallons

OG: 1.055 (13.5)
FG: 1.004 (1)
ABV: 7%
Color: 4.5 SRM
Bittering Units: 14

3.5 lbs. American 2-row pale malt
3.75 lbs. American 6-row malt
3 lbs. flaked corn
2 HBU (56 MBU) American Cluster hops (pellets) – 105 minutes (bittering)
1.5 HBU (43 MBU) American Nugget hops (pellets) – 105 minutes (bittering)
1/4 tsp. Irish moss
Wyeast 2007 Pilsen Lager yeast

A step infusion mash is employed to mash the grains.  Add 10 quarts (9.5L) of 130-degree F (54.5 C) water to the crushed grain and flaked corn, stir, stabilize and hold the temperature at 122 degrees F (50 C) for 30 minutes.  Add 5 quarts (1.9 L) of boiling water.  Add heat to bring temperature up to 150 degrees F (65.5 C).  Hold for about 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C) water, lauter and sparge with 4 gallons (15 L) of 170 degree F (77 C) water.  Collect about 6.5 gallons (25 L) of of runoff, add bittering hops and bring to a full and vigorous boil.

The total boil time will be 105 minutes.  When 10 minutes remain, add Irish moss.  After total wort boil of 105 minutes (reducing wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops.  Chill the wort to 65 degrees F (18 C) and direct into a sanitized fermenter.  Aerate the cooled wort well.  Add an active yeast culture and ferment for 4 to 6 days in the primary at 55 degrees F (15 C). Then transfer into a secondary fermenter, chill to 50 degrees F (10 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).

When secondary aging is complete, prime with sugar, bottle or keg.  Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated, then store chilled. 

29 Responses to “Malt Liquor Time!”

  1. JT Says:

    I think 40 oz Coronas require bottle openers… or maybe I’m just trippin. I MOST DEF want to sample this shit when its done tho.

  2. josh Says:

    I saw a post you made like a year ago regarding a diamond shaped keg tap. I just got a keg in good condition so if you still have those we should try to work something out. I am located in the St Louis area and you can contact me at

  3. Hillary Thomas Says:

    Look at Grolschs or even those largish Newcastles that they sell at Central Market/Whole Foods.

  4. El Jefe Says:

    You should be able to find 32oz bottles pretty easily. Lots of Mexican beers come in them. I don’t know about a true 40 though

  5. what is the volume of a keg of beer Says:

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  6. MF Grocery Says:

    I think the Newcastle and Corona bottles are 22 oz. I need the 40s.

  7. sigh Says:

    I have been on the lookout for a good malt liquor recipe for a while now.

    ROTFLMAO! A good malt liquor recipe?!? You do realize that is impossible! The whole reason you drink the first 20 oz is so you can get through the last 20 oz.

  8. b-psycho Says:

    Y’know who I wish sold 40 oz size? Guinness. The Xtra Stout OG, not the draught.

  9. StolenRicecakes Says:

    You are my new hero… this is absolutely awesome. You’ve gotta bring this to a GBS meeting sometime – I’d love to try it!

  10. Red Icculus Says:

    I friggin love OE. I do a lot of brew stuff on my web page too. Thanks for the great recommendation.

  11. flaked corn... need to worry about a stuck mash? - Home Brew Forums Says:

    […] I’m just gonna go for it, and dig, dig, and dig if it doesn’t work out. This is what I’m brewing, Malt Liquor Time! Grocery Eats […]

  12. BYOSTF Party – STL Edition « Grocery Eats Says:

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  13. Olde Engrish |or| How I Made a Malt Liquor « Hoppy Brewing Says:

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  14. Amanda Styles Says:

    I’ve been looking around your blog and have seen some really great things you’ve cooked here. Have a good one!

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  16. ZT Says:

    Can you not clean and sani 40oz bottles/caps and screw back on tight?

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  23. Cassey Wlodyka Says:

    Wow this yummy! The combination of flavors are awesome. This one is definitely a keeper. You can bet I’ll be preparing it real soon.

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  25. Louisiana George Says:

    That’s a delicious recipe! Makes me wanna eat it! 🙂 I’m from Lafayette and have been eating good food all my life. I made a website for my recipes given to me by my Grandma a long time ago. Lots of good food like gumbo and such. Mind looking at it and telling me what you think about it? I’d be happy to share a recipe to put on your site. Or we could maybe share a link? Go here if you wanna see it-> Cajuns. I just bookmarked your site. Will be checking back often. 🙂

  26. Eddy G. Says:

    Just reading the recipe makes me thirsty for it! Too bad I have no equipments for that.

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