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Give this beer a go, after about 3 months the malt and hops will blend together so perfectly you’ll want to sniff this beer for a while.
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The hop aroma and flavor will fade a bit over time, but the malty grain and honey notes make up for it, and the bitterness that lingers on the tongue will cleanse your palate. Brew it today, save a bottle, and you might still enjoy it a year from now.
For more information on brewing this style, see How to Make the Best Pre-Prohibition Lager and America’s Founding Lager: A Pre-Prohibition Landscape.
All Grain
Batch Size: 5 gallons (19 liters)
Brewery efficiency: 72%
original: 1.054
FG: 1.014
IBU: 33
Alcohol degree: 5.5%
The hop aroma and flavor will fade a bit over time, but the malty grain and honey notes make up for it, and the bitterness that lingers on the tongue will cleanse your palate. Brew it today, save a bottle, and you might still be able to enjoy it a year from now.
For more information on brewing this style, see How to Make the Best Pre-Prohibition Lager and America’s Founding Lager: A Pre-Prohibition Landscape.
All Grain
Batch Size: 5 gallons (19 liters)
Brewery efficiency: 72%
original: 1.054
FG: 1.014
IBU: 33
Alcohol degree: 5.5%
[PAYWALL]
Malt/Grain Building
4.8 lbs (2.2 kg) Czech Floor-Malted Pilsner
4.8 lb (2.2 kg) Maris Otter
8 oz (227 g) Carapils
Hop Schedule
1.5 oz (43 g) of crystals in 60 minutes [26 IBUs]
1 oz (28 g) of crystals in 10 minutes [6 IBUs]
0.5 oz (14 g) swirl crystal [1 IBU]
yeast
Wyeast 2206 Bavarian Lager or Fermentis Suffrager W-34/70
direction
Mill the grain and mash at 152°F (67°C) for 75 minutes. Circulate until runoff is clear, sparging and refilling as needed to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops on schedule. After the boil, perform the Whirlpool step. Stir or circulate to create a vortex and cool the wort to 170°F (77°C) if possible. Then add Whirlpool hops and steep for 10 minutes. After the boil, cool to about 48°F (9°C), aerate well, and pitch generously with healthy yeast. Ferment at 48°F (9°C) for 2 days, then increase temperature to 52°F (11°C) until primary fermentation is complete, about 3 weeks later. It is then cooled at 35°F (2°C) for 48 hours, packaged, and carbonated to approximately 2.25 times the volume of CO.2.
Brewer’s notes
If you use 34/70, that’s all-Attenuation. This is a great and popular strain, but this beer can be a little too dry. If you use this strain, consider increasing the dextrin malt by about 4 oz (113 g) and mashing for only 50-55 minutes to create a less attenuated wort and maintain the body.
