Prohibition Ingredients

[Bootlegger]

Get this. The water used in this recipe was more than likely from the Hickory Aquifer which now we know contains Radium. Maybe my Great Grandfather was brewing Radioactive beer.

 

[z-bob]

Maybe get some unhopped malt extract (light or amber) from Northern Brewer or Midwest Supply (about $20 for 6 pounds) and add hops tea yourself for bitterness.

The main points of your recipe are not-dark malt extract, a little bittering hops, a buttload of sugar, and a cake of yeast (probably bread yeast).

Good or bad, it's not gonna taste anything like Michelob. Your uncle's memory is playing tricks on him

I am really temped to brew a small batch of sugar beer with bread yeast like this. (all grain instead of extract, to get it really cheap) Just to bring back memories. I made a gallon of wine using bread yeast a few months ago and actually turned out good.

 

[TasunkaWitko]

The question seems to be: during Prohibition, did Budweiseer sell rice, to make up for lost beer sales? If so, then it makes sense. Otherwise, there would be an amount of rice (2 pounds, or whatever).

Another possibility: maybe this recipe makes a beer that is like "Budweiser with the red label?"

I don't know - just throwing a couple of thoughts out there.

[EDIT]Whoops, I should have read the entire thread![/EDIT]

 

[dyqik]

Get this. The water used in this recipe was more than likely from the Hickory Aquifer which now we know contains Radium. Maybe my Great Grandfather was brewing Radioactive beer.

Back then (well, maybe a bit before Prohibition really), radium was the key to health.

Plenty other of adverts like that if you google image search "Radium toothpaste" or similar. Including some eye-opening ones...

 

[ba-brewer]

I get about a 8% beer when I put 6lb of extract and 8lb of sugar into beersmith.
Cut that 50/50 with more water and you have a modern light beer. Maybe your granddad was the inventor of bud lite.


In the early 80s my first few batches were made with a can of hopped extract and few cups of sugar(don't remember exact numbers). 2 cases of beer for 7 bucks was a good deal on a students budget.

 

[jtratcliff]

No

Just like Grandpa!

you gotta decide if you're gonna make a beer "just like Grandpa" made or
make a decent beer based on Grandpa's recipe... Lot's of new knowledge in homebrewing has arrived since prohibition...

You can make a decent prohibition-style extract beer using more up to date methods and yeasts, or you can make a crappy bathtub brew following Grandpa's notes....

Either one is a valid choice, but you need to to temper your expectations accordingly...

And don't let the results of choice #2 (if that's your choice... and it seems to be) prevent you from trying choice #1 at a later time.

 

[BrewInspector]

I did one much like this though with slightly less specific ingredients. I had my grandfather's hand written recipe to go by as well. It even had a prohibition date on it. I don't have out in front of me for the details but it was...

1 can of malt
X lbs sugar
1 cake yeast.

I don't remember much more instruction but there was a little.

It was brewed in a glass bottle according to stories so I assumed it was for a 5 gallon batch and the malt and sugar matched that size batch.

I used a hopped liquid malt extract and us-05 yeast and it still was not the most easily drinkable product.

 

[Upsidedown05]

I have done some research on prohibition malt extracts if you are interested in getting it as close as possible. American brewers during prohibition used 6 row barley as it grew much better in America at the time than the traditional 2 row barley to make malt extract. During this time period they also used cluster hops to flavor the malt extract as other traditional hops did not grow well. Both Blue Ribbon and Budweiser came in cans and weighted 3 lbs each. The malt extract type was sold as either light or dark. Terms like amber, and pale malt were introduced to the public some time after prohibition. Since Texas is a hot climate your great-grand father probably used the light version. Blue Ribbon sold itself as pure malt extract without adjuncts. The problem with pure 6 row malt extract is that it is full of protein that can cloud a beer (many prohibition beers were cloudy/hazy). Budweiser added adjuncts like rice (you can also use corn syrup) to help clarify the beer. I have read that adjuncts at this time could make up around 10 to 30 percent of the malt extract. This may be why your Great-grand Dad added the more expensive Budweiser malt extract to the cheaper Blue Ribbon malt extract - to clarify the beer or he just like the taste of combining them together. You should be able to buy the 6 row malt extract, cluster hops, and processed adjuncts (rice or corn) from a home-brew supply store. Prohibition beer was mildly/moderately hopped, not more than 2 oz of cluster hops for a 5 gallon batch (bittering hops only - no finishing hops). I would recommend a liquid ale yeast with a neutral flavor. Good luck, this sounds like a fun project, and don't let anyone talk you out of it.

 

[Bootlegger]

Hey guys, it's been a while. I have the necessary equipment and a fermentation refrigerator(must have in TX) set to go. I decided to try the recipe 2 different ways.
Recipe #1 (5 Gal): Blue Ribbon alternative: Muntons Liquid Malt Home Brew Extract- Amber Hopped (1.5lbs)& Budweiser Red alternative: Muntons Export Pilsner (1.5lbs)
Recipe 2 (5 gal): Blue Ribbon alternative: Same as above(1.5 lbs); Budweiser Rice alternative: Rice Solids (I have 4lbs but don't know how much to use)

Questions:
1. How much Rice Solids in Recipe 2 for 5gal batch?
2. How do I use the Rice Solids in the Recipe?
3. Fermentation temp?
4. Recommended yeast?

5. The process:
1. Recipe says to mix extracts & sugar in a pan w/ water and bring to warm.
a. How much water?
b. How much is warm? (Temp?)
2. Dissolve yeast in warm water:
a. How much water?
b. What is "warm" temp? (Same as above, I would assume as to avoid shocking the yeast)
3. Pour into crock and top off w/ water.
a. At what rate? I would guess very slowly. Is it ok to pour hot liquids in my carboy?
b. Room temp water in TX will be 80F+ in my shop. Is this ok?
(This seems backwards, I would normally already have water in my carboy, then add wort to it?)

 

[azmark]

1. 2lbs rice should give similar abv. If using 2 lbs of sugar for each batch, you'll be in the mid 5%
2. Same as you would extract.
3. mid 60s no do not use 80+ shop.
4. US-05
51a. as much as you can boil. Top off to 5.5 gal in the fermenter with clean non chlorinated water.
51b. warm enough to desolve extract. No bring to boil add hops? Missing this part of recipe?
52a. just enough to cover the yeast, and then some.
52b. 90F
53a. No, put in calculated cool top off water first. Cool the wort down as much as possible in ice bath.
53b. NO

 

[Bootlegger]

Thank you for your quick response.

2. Same as you would extract.

So just dump the package and mix?

51b. warm enough to desolve extract. No bring to boil add hops? Missing this part of recipe?

This is a "No Boil" recipe I'm assuming, only calls for warm water. The Extracts are already hopped. For Recipe #2 only the Muntons Amber extract will be hopped. The rice solids are not. (It's an experiment.. LOL)

Looking at brew kettles/pots ... 20L(5.2gal) or 30L(8gal)?

 

[Bootlegger]

delete

 

[ancientmariner52]

I'm not going to argue about temperatures, Azmark is right, 80+ is too hot. However, if you are trying to reproduce something that was brewed in Texas in the 20s, well, hot is what they had, I reckon.

 

[Bootlegger]

I'm not going to argue about temperatures, Azmark is right, 80+ is too hot. However, if you are trying to reproduce something that was brewed in Texas in the 20s, well, hot is what they had, I reckon.

Who said anything about arguing. I said I have a fermentation fridge. The original was brewed underground, so I figure mid 60's. Doesn't matter I have a fridge for that. Water temperature during prep was my question and he answered that. I will follow his instructions.

 

[ancientmariner52]

Who said anything about arguing. I said I have a fermentation fridge. The original was brewed underground, so I figure mid 60's. Doesn't matter I have a fridge for that. Water temperature during prep was my question and he answered that. I will follow his instructions.

My intent was to say that I agree with Azmark, but that it might not be best in this particular case. Probably could have worded that better, sorry if it sounded confrontational. What I should have said, I suppose, is that when trying to reproduce historic brews, we have to remember the historic conditions those brewers worked under. No offense intended.

 

[azmark]

You'll still want to boil for 5-10 just to sanitize. Since the extract is prehopped it will provide some bitterness, but maybe a 1/2oz of magnum in there for the 5-10 boil would be a bit of a help.

 

[azmark]

Thank you for your quick response.

So just dump the package and mix?


This is a "No Boil" recipe I'm assuming, only calls for warm water. The Extracts are already hopped. For Recipe #2 only the Muntons Amber extract will be hopped. The rice solids are not. (It's an experiment.. LOL)

Looking at brew kettles/pots ... 20L(5.2gal) or 30L(8gal)?

From what I saw, rice solids do not have to be mashed. They're like rice sugar powder? Taste it, if sweet, just mix it in.