MikeBilly
Active Member
Brew YourOwn has a recipe for a "Pre-Prohibition Pilsner"
Just wondering if anyone has ever tried this? I thought about giving it a shot for my first pilsner. I don't know how well the flaked rye will work with the style.
Here is the recipe:
Golden Age Pre-Prohibition Pilsner
5 Gallons, Partial Mash; OG = 1.057; FG = 1.016; 30 IBUs
Ingredients:
3 lbs. six-row lager malt
0.5 lb. carapils malt
1 lb. flaked maize
0.5 lb. flaked rye
3 lbs. unhopped extra light dry malt extract
1.5 oz. whole Tettnanger hops (4% alpha acid, 6 AAUs) for 60 min.
1 oz. whole Hallertauer hops (4% alpha acid, 4 AAUs) for 15 min.
1 qt. American lager yeast slurry (Wyeast 2035 or 2272)
7/8 cup corn sugar for priming
Step by Step:
Heat 1.5 gal. water to 138° F, mix in cracked malt, adding flakes to the top of the grist. The mash should settle at about 132° F. Hold 30 min. between 130° and 133° F. Add 1 gal. more water at 180° F to bring mash up to 152° F or so. Hold 60 min. Begin runoff and sparge with 3 gal. at 170°F.
Add dry malt extract and bring to a boil. Total boil is 60 min. Add Tettnanger hops and boil 45 min. Add Hallertauer hops, boil another 15 min. and remove from heat. Cool, add enough cold, pre-boiled water to make up 5.25 gal. When the whole volume cools to 65° F, pitch yeast slurry.
Let stand and begin to ferment at 60° to 65° F for two days, then move fermenter to a cool place (50° F) and continue fermentation for another two weeks. Rack to secondary, place in a cold, dark corner (36° to 38° F) to lager for four to six weeks. Bring up to room temperature for 24 hours, prime with corn sugar, and bottle. Lager in bottles at 38° to 40° F for six to eight weeks.
All-grain:
Increase the pilsner malt to 7 lbs. and omit the dry malt extract. Mash temperatures will be the same, but increase the volume of water to 3 gal. to start, 2 gal. for the second addition, and 3.5 gal. for sparging. You will need to adjust your total boiling time to allow for evaporation and still maintain the proper hopping schedule.
Just wondering if anyone has ever tried this? I thought about giving it a shot for my first pilsner. I don't know how well the flaked rye will work with the style.
Here is the recipe:
Golden Age Pre-Prohibition Pilsner
5 Gallons, Partial Mash; OG = 1.057; FG = 1.016; 30 IBUs
Ingredients:
3 lbs. six-row lager malt
0.5 lb. carapils malt
1 lb. flaked maize
0.5 lb. flaked rye
3 lbs. unhopped extra light dry malt extract
1.5 oz. whole Tettnanger hops (4% alpha acid, 6 AAUs) for 60 min.
1 oz. whole Hallertauer hops (4% alpha acid, 4 AAUs) for 15 min.
1 qt. American lager yeast slurry (Wyeast 2035 or 2272)
7/8 cup corn sugar for priming
Step by Step:
Heat 1.5 gal. water to 138° F, mix in cracked malt, adding flakes to the top of the grist. The mash should settle at about 132° F. Hold 30 min. between 130° and 133° F. Add 1 gal. more water at 180° F to bring mash up to 152° F or so. Hold 60 min. Begin runoff and sparge with 3 gal. at 170°F.
Add dry malt extract and bring to a boil. Total boil is 60 min. Add Tettnanger hops and boil 45 min. Add Hallertauer hops, boil another 15 min. and remove from heat. Cool, add enough cold, pre-boiled water to make up 5.25 gal. When the whole volume cools to 65° F, pitch yeast slurry.
Let stand and begin to ferment at 60° to 65° F for two days, then move fermenter to a cool place (50° F) and continue fermentation for another two weeks. Rack to secondary, place in a cold, dark corner (36° to 38° F) to lager for four to six weeks. Bring up to room temperature for 24 hours, prime with corn sugar, and bottle. Lager in bottles at 38° to 40° F for six to eight weeks.
All-grain:
Increase the pilsner malt to 7 lbs. and omit the dry malt extract. Mash temperatures will be the same, but increase the volume of water to 3 gal. to start, 2 gal. for the second addition, and 3.5 gal. for sparging. You will need to adjust your total boiling time to allow for evaporation and still maintain the proper hopping schedule.
