Beer historians: recipe for typical beer in Cleveland, circa 1930? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Beer historians: recipe for typical beer in Cleveland, circa 1930?

Thread Tools
Old 01-07-2011, 02:17 AM   #11
Stratotankard's Avatar
Dec 2007
Little Rock, AR
Posts: 647
Liked 7 Times on 2 Posts

Ok, this isn't strictly related to Cleveland, but the midwest in general. Starting in the mid 1800's in Kentucky (esp Louisville) they brewed what is called a Kentucky Common or Dark Cream Common. It used a small amount of black malt and dark crystal with mainly 6-row and a generous percentage of corn (I've seen as high as 50% mentioned some places). Depending on who you read, they either used a sour mash to lighten the body or because this was sort of a partigyle from the sour mash whiskeys they made.

Here's a link that describes it a bit more.

I made one using a 24 hour sour mash and it had just a hint of tartness to it. At first I thought I wanted more sourness and added lactic acid concentrate to half of my batch, but I think now I should have left it alone. The plain half is much better now. I think mine came in around 4% ABV, so you can drink quite a few without much problem.

Primary: Little Rocktoberfest Alt
Bottled: Red ESB
Drinking: Ginger Kombucha
On deck: Rye Kvass experimental brew, Apple Cider Vinegar

Reply With Quote
Old 01-07-2011, 03:50 PM   #12
Licensed Sensual Massage Therapist.
Homercidal's Avatar
Feb 2008
Reed City, MI
Posts: 31,709
Liked 5106 Times on 3453 Posts

What about if you brewed a basic Lager beer, but fermented it at Ale temps?

I supposed you'd have to call it a "Cleveland Steamer"...

Reply With Quote
Old 01-07-2011, 04:02 PM   #13
Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts

dammit, why didn't i think of that

Reply With Quote
Old 01-07-2011, 04:03 PM   #14
Edcculus's Avatar
Jun 2007
Greenville, SC
Posts: 4,546
Liked 50 Times on 46 Posts

Hmm, Im not too sure of anything specific. You might want to try to get in touch with Luke Purcell at GLBC or Andy Tveekrem with the Market Garden Brewery. Both are pro brewers in the area and might be up on this sort of info. GLBC has a small collection of memorelbelia from a brewery that sat in their location in the past. Not sure if it was as far back as the mid 30s though. Some of the collection is in the upstairs of the Brew Pub in the Rockefeller room, and the rest is in the Tasting Room in the actual brewery.

Reply With Quote
Old 01-13-2011, 01:15 PM   #15
/bɪər nɜrd/
MalFet's Avatar
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1474 Times on 975 Posts

Very cool stuff.

@Stratotankard - that Kentucky Common sounds really tasty. Along with the corn adjuncting, a darkish soured beer is something I've been meaning to play around with anyway.

@Homercidal - maybe you could design a bottle label (I think I'd have a hard time enjoying the beer with that image in my mind.)

@Edcculus - good call. I'll send them a line. It might be a good excuse to do another brewery tour.

Reply With Quote
Old 01-09-2013, 03:35 AM   #16
Brewtah's Avatar
Nov 2012
Salt Lake City, Utah
Posts: 666
Liked 60 Times on 45 Posts

I would say an Amber Lager. Use a Cali Common yeast. Simple hop schedule. Maybe IBUs around 20. Lagers were popular, you could still use some corn flakes. Amber lagers are beautiful in winter weather.

Reply With Quote
Old 01-09-2013, 02:59 PM   #17
Apr 2005
Posts: 252
Liked 37 Times on 26 Posts

This is a recipe dated June 3rd 1941 from the Fidelio Brewery in New York:

to brew 300 barrels Lager Beer at 12.5 Balling

malt 11152 lbs (73.67%)
grits 2700 lbs (17.84%)
cream malt syrup lbs 605 (4.00%)
corn syrup 680 lbs (4.49%)
Total 15137 lbs

domestic hops 150 lbs

66 barrels water at 43.75 C
mash at 43.75 C
rest 30 min
raise to 51.25 C
mash 10 minutes at 51.25 C
raise to 67.5 C
mash 15 minutes at 73.75 C
run 5 barrels thru underlet
rest 40 min 73.75 C

when kettle full 40 lbs hops
45 minutes before strike out 50 lbs hops
20 minutes before strike out 60 lbs hops

Reply With Quote
Old 01-09-2013, 11:27 PM   #18
Jul 2011
La Crosse, WI
Posts: 31
Liked 4 Times on 3 Posts

Here's the recipe for Old Style in 1941. Well unfortunately only half the recipe. It details the cereal mash, but not the main mash or boil.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer fest - Honey Beer Recipe. Adam's Apples Recipes/Ingredients 12 08-27-2012 03:12 AM
Beer Historians - anyone know of "Vienna Brown Ale" Patirck Recipes/Ingredients 15 12-19-2010 05:52 PM
Need a new beer recipe opalko Recipes/Ingredients 4 08-17-2010 04:13 AM
Beer Recipe that dosn't taste like beer cap46 Recipes/Ingredients 24 11-07-2009 03:43 AM
beer recipe schapy Recipes/Ingredients 2 12-31-2004 05:52 PM

Forum Jump