I just brewed what I think should turn out like a singha (malt liquor strength). I remember a few years back drinking this beer at around 7.2% alcohol, but now it is only 6.0%. I miss the original malt liquor version, so this is what I came up with (7 gal all grain @ 85 % efficiency):
14 lb German Pilsner
2 lb Sushi Rice
3oz 4% AA Saaz
White Labs American Lager yeast
I did a modified double decoction mash as follows: Rince rice and soak for 1 hour in 8 qts of water, heat to 165F and add 3 lb crushed malt, rest at 158F for 30 minutes then raise to a boil for 20 minutes (cooking rice). Meanwhile add rest of malt to 5 gals of water at 122F for 20 minutes, add cooked rice mixture to raise total mash to 146F. Pull thick decoction of 4 gals and raise to 158F for 20 minutes, then bring to boil for 30 minutes and add back to main mash (now at 156F), rest for 30 minutes, raise to 170F and sparge with 10 qts. FWH hops in kettle and collect around 8.5 gals at start of boil, then boil for 90 minutes to finish with 7 gals. Cool to 60F and pitch BIG yeast starter, drop over 24 hours to 48F and ferment in primary for two weeks. Rack to glass secondary and lager close to 32F for 6 weeks, prime and bottle condition at 55F for 4 weeks.
OG was 1.076 with a light straw color around 3 SRM. Bitterness is around 25-28 IBU (I had Saaz on hand, but better to use German noble hops). It should end up at 7.2% ABV when done.
I'll post tasting notes along the way, but it won't be officially ready until Thanksgiving