Malt liquors are a style of American beer that arose in the 1950s as a strong "cocktail" beer aimed at the golf and social club scene but nowadays regarded as a cheap and cheerful means of getting drunk for less than $6 - yup. Well loved by rapper crews. All the major brewers do them and they are sold almost exclusively in 40 ounce, about the same as our 1.25L bottles.
Generally low in hops and high in adjucts such as sugar, rice and maize. However with my recipe (on to #3 now) there is a pleasing smoothness and alcohol heat quite reminiscent of Euro Super lagers such as Tennents Super, Skol, Kestrel etc. Enjoy responsibly and consult your doctor if pain persists.
Because there is a large amount of rice and maize cereal adjuncts it's a good idea to do a USA style cereal mash first to convert these grains in the alpha amylase range of >70 degrees Celsius.
What you do is take a portion of a high diastatic base malt and use that to pre-convert the cereal 'mush' that you have cooked up in stockpots. In the DB recipe I have listed 2 portions of 500g of BB Ale malt, one for the rice and one for the maize . If you have a larger pot, for example gas fired, then combine the cereals in one pot. Any Aus malt would do, but not an English Malt such as Maris Otter, which does not have the necessary diastatic power.
Here's a guide to cereal mashing.
I do mine a bit arse about, boil them first in the stockpot to get the grains fully gelatinised before hitting them with the malt enzymes: I use cheap ALDI rice and Polenta for the maize, then drop them to about 74 and then add the dry malted grain and stir like buggery, and then let them cool to mash temperature and add to the main malt mash. At the low 70s the mush suddenly becomes very loose and 'soupy' as the alpha amylase goes to work within a few seconds.
Just adding the cereal mush to an isothermal mash at, say 65 degrees works to a point, but by doing it at over 70 degrees it targets the Alpha Amylase and can produce a smooth and meaty beer.
Use an American Ale yeast and ferment below 20
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Edit, I should expand to say that you would do the main malt mash as normal, around 65 degrees and add the cereal mash products into the main mash to obtain that temp.
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