Recipe Type: All Grain
Yeast: n/a
Yeast Starter: n/a
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): n/a
Original Gravity: n/a
Final Gravity: n/a
IBU: n/a
Boiling Time (Minutes): n/a
Color: n/a
Primary Fermentation (# of Days & Temp): n/a
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: n/a

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

Recipe Specifics
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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.

Grain/Extract/Sugar

% 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.


Hops

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.


Yeast
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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 Schedule
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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.

Prost!

Bob