k_mcarthur
Well-Known Member
On July 4th I brewed a recipe I found in Palmer's How To Brew for a preprohibition lager. It uses 6-row and corn so an extensive step mash is required, which time and money constraints is probably the answer to my question, and cluster and styrian hops. It's not fully carbed yet but I've already been tasting it, and it is awesome. Has a really smooth finish with hardly no bitterness, any BMC drinker would be in love. I will definitely make this again, anyone else making any historical brews?