subwyking

Recipes 

does anyone have a tried and true recipe for a pre-prohibition American lager? if so please post your recipe, tasting notes, so on. thanks.

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Brewing as often as life will let me.

McCall St. Brewer

Recipes 

Sadly, I don't, but this is a great thread and I hope someone does have some recipes. I would be very interested to see what those beers tasted like.

Walker

Recipes 

I've never had one, but I imagine that they are much closer to a german lager than the current american lagers are. From what I know, prohibition sparked the used of corn and rice in american beers, and those things stuck around after the repeal. (someone correct me if I am wrong there.)

-walker

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Walker

Recipes 

by the way.. the search function on this forum actually works.

http://www.homebrewtalk.com/f14/pre-prohibition-lagers-4449/?highlight=pre-prohibition

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djmd

Recipes 

I did one with 6-row malt and some flaiked maize, don't know if you can get extract that's made out of 6-row though. I screwed up the bittering hops (added twice as many as I should) and it's bitter, I tell ya. Nice color though!

subwyking

Recipes 

thanks. sounds like a good recipe. does anyone have anything with some tasting notes?

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boo boo

Recipes 

I have heard a recipie called "Your Fathers Moustashe" was a great one but haven't brewed it myself.

Pilsner Pete

Recipes 

From: http://www.foamblowers.com/Article-PreProLager.html

"The AHA style guidelines for pre-Prohibition-style pilsner call for the beer to be straw to deep gold in color. Hop bitterness, flavor and aroma are medium to high. The use of “noble-type” hops for flavor and aroma are preferred. The grist should include up to 25% corn and some slight sweetness and corn flavor are expected. A low level of DMS is acceptable. Malt flavor and aroma are medium. This is a medium-bodied beer. Fruity esters and citrusy flavors or aromas should not be perceived. Slight diacetyl is acceptable. There should be no chill haze."

I've got a couple of recipes that are very similar to the one on the link in Walker's post. Slight variations but about the same...one's I've collected and am going to try soon too.

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rod

Recipes 

i brewed the recipe for father's moustache on mar 11/06
as of today is is still in the primary as i still have 1" of krausen on top and steady bubbles.
this is the first time i used corn - maybe why it is taking so long
i got the receipe on line from palmers how to brew

7 pounds 2 row base malt
1.75 pounds flaked maize(i used corn flakes)
1 oz cluster hops at 60 minutes
1/4 oz styrian goldings at 10 minutes left
1/4 oz styrian goldings at flameout

recommended yeast - bavarian lager
primary at 50 degrees for 2 weeks
lager at 34 degrees for 7 weeks

mashing notes
protein rest 122 degrees 30 minutes
beta conversion 140 degrees 15 minutes
alpha conversion 158 degrees 40 minutes
mashout 170 degrees

since i am just starting all grain i missed the temps a bit but still ended with a starting gravity of 1.050
guidelines were starting 1.045 to 1.055 and ending 1.006 to 1.012

Dude

Recipes 

I read an article in teh "All About beer" magazine that had a recipe for one in it. Randy Mosher did the recipe, so it is probably a nice recipe. I'll post it after I go through the next 243 threads I missed over the weekend.

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