This beer is based on my research of 1950s American Pilsner/Lager hybrids brewed by the breweries of Brooklyn, NY. Breweries like Piels, Schmidt's, Ruppert and Schaefer brewed beers of distinct character and flavor compared to the bland fizz coming from the national giants.
Ingredients and numbers are based on an average of representative samples from four Brooklyn lager breweries in the 1950s. Full historical notes available upon request.
Sorry about the bold stuff at the top; for some reason I got two complete sets of dialog boxes; I filled out the first one but the second one was what was needed. All the info is below.
A ProMash Recipe Report
Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.048 Plato: 12.07
Anticipated SRM: 2.7
Anticipated IBU: 29.2
Brewhouse Efficiency: 80%
Wort Boil Time: 90 Minutes
A long wort boil is necessary to drive off DMS.
% Amount Name Origin Potential SRM
30.0 1.50 lbs. Flaked Corn (Maize) America 1.040 1
70.0 3.50 lbs. Pale Malt(6-row) America 1.035 2
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
0.50 oz. Cluster Whole 6.30 26.1 90 min.
0.25 oz. Styrian Goldings Whole 5.25 3.3 20 min.
Wyeast 2272 North American Lager highly recommended for historical accuracy (it's the Christian Schmidt strain!), though White Labs WLP840 American Lager or in a pinch S-23 can be used with excellent results.
Note: Pitching into this volume does not require a starter.
Ferment at 55-58F for 14 days. Rack to lagering vessel.
After at least two weeks of lagering @ 38F, chillproof and fine with your preferred method (I prefer a combination of gelatin and Polyclar), and let rest another week before packaging as desired. You can avoid fining and simply use a longer lagering time, but this is not historically accurate.
Mash Type: Multi Step
Grain Lbs: 5.00
Water Qts: 5.00 - Before Additional Infusions
Water Gal: 1.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Protein Rest Temp : 122 Time: 20
Saccharification Rest Temp : 155 Time: 60
Sparge Temp : 175 Time: 10
All temperature measurements are degrees Fahrenheit.
A protein rest is necessary to reduce haze and oxidation precursors. The relatively high sacc. rest temperature is to promote dextrins for vollmundigkeit. Temperature rises are performed with additional infusions of boiling liquor, not direct heat.
If you try this, let me know if you like it! I've got batch 3 in the lagerkeller right now.
THIS JUST IN: You can now buy this recipe as a kit from Brewmaster's Warehouse.
Keep us posted...:D
Sure thing. The previous batches have gone down wonderfully. I've got to remember to take some photos of the next one....
This one is on tomorrow's brew schedule - I'll let you know how it turns out. The 3 gallon batch size fits nicely in my schedule right now for fridge space.
Any progress on this? I'm a Brooklyn transplant myself and I'd love to have something to bring when I visit my friends back home that was historically relevant.
Batch referred to in my sig is gone, thanks to having some friends over. (Gotta update my sig!) I guess you can say people tend to like it. ;)
I'm still lagering this one in my secondary. Color looks good & aroma seems good, I'll probably get around to bottling in a week or two.
Well - finally have an update on this one. When I first pulled it from secondary to bottle - I tasted it & thought it was kind of corn tasting sweet & didn't seemed balanced. It also had a grassy flavor for the hops that seemed to stand out.
I decided to keg it instead of bottling - and then after a week or two pulled a few draws. It still wasn't fully carbed, but it still had that corn sweetness & grassy type of hop flavor. So I just set it to the back of the kegerator & kind of forgot about it. I had some other brews I wanted to put on tap.
Well - just last night I kicked the Centennial blonde I had been drinking - so I went searching for another keg to throw on tap.
What a difference 2 months of conditioning makes. This beer cleaned itself up nicely - and was well balanced, easy drinking. Only a slight hint of the corn sweetness, and all the hop flavor mellowed into one nice smooth finish.
I just ordered the ingredients to make another batch of this. I had used S-23 for the yeast, this time I've got some W34-70 I'll try.
Any ideas on where to source the 2272 North American Lager strain? None of the online homebrew shops seem to carry that.
I'm glad you had success! I'd hope that was the case, as the Brooklyn breweries had hundreds of thousands of adherents over the years. ;)
Unfortunately, the Christian Schmidt strain is no longer available as a normal release from Wyeast. They told me they might release it under the VSS line, but...
Try American Lager (Wyeast 2035), and pay attention to the pitching rate. You should be successful!
2nd batch of this is just coming online - used the American Lager 2035 yeast & it's very nice.
I'm going to keep an eye open to see if Wyeast re-releases the Christian Schmidt 2272 strain, so I can give that a try.
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