American Malt Liquor (Olde English Clone)

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American Malt Liquor is taken from Charlie Papazian’s recipe for Pabst Brewing Company’s Olde English 800, found in his book Homebrewers Gold. While the original Olde English recipe is a classic, experimenting with hops and specialty grains could lead you to find a new favorite twist on an olde friend.

American Malt Liquor (Olde English Clone) | Lite American lager


  • For For a 5 U.S. gallons (19 liters)
    • 3.5 lbs (1.6 kg) | American 2-row pale malt
    • 3.25lbs (1..7 kg) | American 6-row pale malt
    • 3lbs (1.4 kg) | flaked corn
    • 2 HBU (56 MBU) | American Cluster hops 105 minutes
    • 1.5 HBU (43 MBU) | American Nugget hops
    • 0.25 tsp Irish moss
    • 0.75 c. corn sugar for priming in bottles. Use 1/3 c. corn sugar if priming in keg.
    • Wyeast 2007 Pilsen Lager yeast


    • Original Gravity: 1.055
    • Final Gravity: 1.004
    • ABV: 7%
    • IBU: 14
    • SRM: 4.5


    A step infusion mash is employed to mash the grains. Add 10 quarts (9.5L) of 130°F (54.5°C) water to the crushed grain and flaked corn, stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes.

    Add 5 quarts (1.9 L) of boiling water. Add heat to bring temperature up to 150°F (65.5°C). Hold for about 60 minutes.

    After conversion, raise temperature to 167°F (75°C) water, lauter and sparge with 4 gallons (15 L) of 170°F (77°C) water. Collect about 6.5 gallons (25 L) 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°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°F (15°C). Then transfer into a secondary fermenter, chill to 50°F (10°C) to age for two more weeks, then lager for two to four more weeks at 40°F (4.5°C).

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

    Extract Version

    • Substitute 3.5lbs American 2-row pale malt for 2.5lbs English light dried malt extract.