extract "malt liqueur" - pilsner enzyme (?) / yeast / etc

[simon50]

hello,

i didn't want to hijack the other "1.030" thread with this amazing idea (that's sacracm btw!) so unfortunately you guys have another thread to contend with.

i was thinking in effort to use up my "1.030 stick DME" to make a "high ABV malt drink" (...hopefully it will be drinkable) and as usual am requiring help if anyone would be so kind to oblige:

should i be adding any hops ?; baring in mind it will probably finish on the sweet side, will the (hopeful) high alcohol be enough against the sweetness or do i need added bitterness? (also baring in mind it is "supposed" to be a liqueur and not a beer)

should i add any specialty grain? - it would probably account for a very minor amount of the fermentables in the end and i am not aiming for any particular colour.

should i use pilsner enzyme to try get the final gravity down ?; i haven't done this before but it seems a simple enough process ?

i was planning on incrementally adding as much DME and dextrose as i could with US-05 or pitching ALOT of trub on the wort, should i be looking to use a wine yeast or tubo yeast instead ?, i am hoping to get to 15% ABV although anything extra would be a bonus (...famous last words).

any other advice would be very much appreciated,

thanks!

[Rookie]

S-05 will get up to 15% if you treat it right.
And you definately want to use some hops.
Some extracts are more fermentable than others so use the ones that are. I'd be willing to bet there are some brewers out there who could point you in the right direction on that.