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Old 01-07-2011, 02:17 AM   #11
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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. http://www.lagersclub.com/MainInfo/louhistory.htm

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.


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Old 01-07-2011, 03:50 PM   #12
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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"...

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Old 01-07-2011, 04:02 PM   #13
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dammit, why didn't i think of that
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Old 01-07-2011, 04:03 PM   #14
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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.
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Old 01-13-2011, 01:15 PM   #15
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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.
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Old 01-09-2013, 03:35 AM   #16
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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.
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Old 01-09-2013, 02:59 PM   #17
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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
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Old 01-09-2013, 11:27 PM   #18
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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.

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