OK 8thMan, here's a 4 gallon recipe of my 1960's Falstaff Tribute:
5.6# Rahr 6 Row
.5# Briess Victory Malt
1.6# Flaked Corn
.8# Flaked Rice
.7# Flaked Barley
.4oz Cluster @ 60 min
.2oz Brewer's Gold @ 20 min
.2oz Hallertau Mittlefruh @ 5 min
This recipe makes a really good beer that is to date the closest I have made to 1960's-70's Falstaff. You can use 2 row in lieu of all or half of the 6 row if you wish, and you can use Liberty in lieu of Hallertau Mittlefruh, although I think Hallertau renders closest to Falstaff flavor. If you can nail down which yeast strain Falstaff used back then, you'll be very happy with this. I personally use US-05 because I don't have proper lager capabilities but everybody seems to like it nonetheless.
Refueling for Hyperthreading:
https://beerandbrewing.com/repro-or-retro/
However, before sequencing revealed the genomic differences between these strains, chromosome fingerprinting established two basic types of fingerprints in U.S. yeast strains. Greg Casey began researching chromosome fingerprinting as a post-doctoral researcher at the Carlsberg Research Laboratory in the 1980s. Before retiring in 2013, he used the process in research while working for Anheuser-Busch, Stroh Brewery, and Coors (as well as the brewing partnerships of which Coors became a part).
His studies identified two families of industrial strains, called Carlsberg and Tuborg because the purified cultures traced back to those respective breweries. There were variations within the family, but after World War II only two large breweries in the United States were using Tuborg-type yeast—Anheuser-Busch and Coors, both of which thrived as the population of American breweries shrank.
The list of shuttered breweries that used Carlsberg [Ed. AKA S-189] yeast is familiar to those who collect Breweriana and includes Schaefer, Blatz,
Falstaff, Hamms, Heileman, Lemp, Lucky Lager, Olympia, Schlitz, and many others.
So Carlsberg lager yeast, I believe to be S-189 (by way of Spaten brewery), -also known as the old Brewferm lager yeast. Danish lager may still be out there in the liquid form.
brewmanStan's grist has a almost cream ale look to it. 6Row, Victory, and flaked are all barleys. With the other grist it makes a Cream of Three Crops in a way..... but grainy like the old Genesee cream ale.
Has anyone finished any yet?
