First lager (pre-prohibition) and looking for tips

[CreekBrewery]

I'd appreciate some feedback on my first lager recipe. I threw in a bit of caramel as a nod to Yuengling but otherwise I read up on pre-prohibition lagers and there recipe formulation. The Hella Bock is out now so I thought I'd try it since I've heard such good things and like the malt accentuation. Thanks

Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 7.89 gal
Boil Time: 90 min

Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1 70.5 %
2 lbs 8.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 2 22.7 %
12.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3 6.8 %
0.70 oz Centennial [10.00 %] - First Wort 90.0 min Hop 4 28.2 IBUs
0.50 oz Tettnang [4.50 %] - Boil 20.0 min Hop 5 4.7 IBUs
0.50 oz Tettnang [4.50 %] - Boil 2.0 min Hop 6 0.7 IBUs
1.0 pkg Hella Bock (Wyeast Labs #2487-PC) [124.2 ml] Yeast 7 -

Sparge at 152F for 60 minutes.

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 33.5 IBUs
Est Color: 4.9 SRM

 

[turkeyjerky214]

Just out of curiosity (since the tour guide at the Coors brewery on friday couldn't give me a real answer), what's the difference between modern lagers and pre-prohibition lagers? My buddy liked the one they had on tap at the end of the tour, but I wasn't really a fan.

 

[CreekBrewery]

Not as "watered down" and in general higher OG and IBU. What it seems like is that pre-prohibition there were many more breweries with more variety but smaller market share. After prohibition there were fewer breweries that made beer, think BMC, that targeted more people. This was the first article I read and I learned quite a bit...

http://www.brewingtechniques.com/library/backissues/issue2.3/fix.html