American Lager 'Nucky' Best of Show winning Pre-Prohibition Lager

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kingmatt

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Recipe Type
All Grain
Yeast
WLP840 America Lager
Yeast Starter
3L decanted
Batch Size (Gallons)
5.25
Original Gravity
1.048
Final Gravity
1.008
Boiling Time (Minutes)
60
IBU
30.1
Color
3.2 SRM
Primary Fermentation (# of Days & Temp)
14 days @ 48F
Secondary Fermentation (# of Days & Temp)
4 days @55F diacetyl rest
Additional Fermentation
60 days @ 35F lager
This was my first American Lager and it turned out great. Very crisp with a nice sweet corn aroma and flavor. This beer also recently won Best of Show out of 650+ entries at the 2018 'War of the Worts' competition and was chosen to be brewed at Iron Hill brewery to be served on tap at their brewpub.

Recipe:

78% Pale Malt (6 Row) US
22% Flaked Corn
Cluster 60 min addition (27.4 IBUs)
Hallertauer Milltelfrueh 5 min addition (2.7 IBUs)
3L decanted starter of WLP840 America Lager

Double infusion, Light Body Batch Sparge:
30 min @ 145 degrees - Protein Rest
30 min @ 158 degrees - Saccharification
10 min @ 168 degrees - Mash Out

Chill to 48 degrees and oxygenate with pure 02 for 90 seconds @ 1L per min. Pitch decanted starter and hold the fermentation at 48-50 degrees for 2 weeks or until final gravity is reached. Slowly raise the temp to 55 degrees for 3-4 days for a diacetyl rest. Rack to a keg and lager for 60 days prior to serving.
 
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bigtex52

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Where on earth did you find the Wyeast 2272?? Haven't seen it around for years. Christian Schmidt Philly Brewery strain, right?
 
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kingmatt

kingmatt

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Where on earth did you find the Wyeast 2272?? Haven't seen it around for years. Christian Schmidt Philly Brewery strain, right?
You are correct sir! I had 2272 written in my notes because that was the strain I had initially planned to use, until I went to my LHBS and realized they didn't carry it. I went with WLP840 America Lager instead.

I'd update my original post if only I knew how...
 
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kingmatt

kingmatt

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Here's a quick pic that doesn't do the clarity justice:
15209901152452011086023.jpg
 

bigtex52

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Just checked my SG after 13 days and we are at 1.012, a little fruity/estery at this point, but still hazy with a bit of suspended yeast. Sound about right for this point?
 
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kingmatt

kingmatt

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Just checked my SG after 13 days and we are at 1.012, a little fruity/estery at this point, but still hazy with a bit of suspended yeast. Sound about right for this point?
I'd let it ride for a few more days then start to slowly raise the temp up to 55 for a diacetyl rest. Mine finished at 1.008.
 
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kingmatt

kingmatt

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This beer is now an official 2018 Great American Beer Festival Pro-Am competition entry.
 
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kingmatt

kingmatt

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I finally got around to brewing this again last Monday and plan on entering it into NHC this year. It didn't end up placing at GABF but we got word that it made it to the final table!
 
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kingmatt

kingmatt

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Latest batch scored a 40 at War of the Worts competition in February. I entered it into NHC and have high hopes as it is really starting to hit it's stride.
20200307_144616.jpeg
 

BeerFst

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Just brewed one of these today. Not that I’m expecting you to switch but the 2272 is a fall seasonal release. My batch today was an attempt at rheingold. Not that I’ve ever had it, my wife’s great grandfather was a salesman and so I think it would be pretty neat for a large chunk of her family. It’s only 10 percent flaked corn(1lb) and 5 percent Munich light(8oz), the balance 6 row. Quarter of of cluster at 60 and 45, full oz at 20
 

Brooothru

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Congratulations, and good job!

Your recipe, step mash, hops and grains (and WLP-840) are nearly identical to a Pre-Prohibition that won me BoS last year. The only significant difference was my use of YCH Cluster Fuggit hop in a DH. That, plus I only scored 39.

It's a simple but solid recipe, maybe proving the adage that "what's past is prologue." Back to basics for the win!

Brooo Brother
 

friarsmith

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My Pre-Pro recipe and process are eerily similar to the OP's other than I use homegrown Cluster and Tettnanger. It's taken it's fair share of medals over the years. I've made it with WLP 840 (Schmidt), Wyeast 2105 (Coors) and Imperial Harvest (Augustiner) depending on what slurries I have available or LHBS availabilty. All things held constant, the Coors strain produces the most crisp beer of the three yeasts with some lingering bitterness, the Harvest is malty-bordering-on-creamy (really seems to bring out the maize), and the WLP 840 is a nice balance in the middle somewhere.
 
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kingmatt

kingmatt

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Iron Hill, the brewery that I brewed this beer with for the 2018 ProAm, brewed the beer again this year and entered it into the American Pilsener category as "King's Gold". I'm proud to say that it lived up to it's name and won a 2021 GABF gold medal!!!

IMG_20210911_080229.jpg


I'll be brewing it again soon to celebrate!
 
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