twd000
Well-Known Member
inspired by a trip to an antique store with the wife
found a barware tray labeled "Rheingold Extra Dry Lager" that I can use for carrying pints upstairs from the basement kegerator
never heard of it, but did a bit of Google research and found this: The Bushwick Pilsners: A Look at Hoppier Days | MoreBeer
I'm going to follow this pretty closely. I guess the style would be Classic American Pilsner, or Pre-Prohibition Lager
8 lb six-row malt (or 2-row)
1 lb flaked maize
½ lb Munich malt
¼ oz Cluster hops, boil 60 min
¼ oz Cluster hops, boil 45 min
1 oz Styrian Goldings, Saaz, or Hallertauer hops, boil 45 min
Targeting 25 IBUs at 1.050 OG
My question is regarding the water profile, and how the "extra dry" perception would have been achieved. The article mentions soft surface water supply, which would results in a softer, rounder mouthfeel. Not sharp and dry
" Two reasons explain the establishment of breweries in this area: soft water and the large German immigrant population in the middle of the nineteenth century. Well water was used in Brooklyn until the 1850s, with dubious results. The wells were also sources of epidemics such as cholera. Beginning in 1859, lake water from Long Island was gravity-fed into Brooklyn, providing not only safe drinking water but extremely soft brewing water. When Germans began to settle into Bushwick and nearby Ridgewood, breweries began to thrive. "
I'm sure they weren't using an amylo-glucose enzymes to dry out the beer. So was it just the relatively high IBUs that create the "extra dry" mouthfeel? Or should I add some gypsum to increase sulfate levels? Brunwater "Yellow Dry" profile lists 105 ppm sulfate, which seems high for a lager. I'm targeting a mash pH of 5.3 for a crisp, dry finish.
found a barware tray labeled "Rheingold Extra Dry Lager" that I can use for carrying pints upstairs from the basement kegerator
never heard of it, but did a bit of Google research and found this: The Bushwick Pilsners: A Look at Hoppier Days | MoreBeer
I'm going to follow this pretty closely. I guess the style would be Classic American Pilsner, or Pre-Prohibition Lager
8 lb six-row malt (or 2-row)
1 lb flaked maize
½ lb Munich malt
¼ oz Cluster hops, boil 60 min
¼ oz Cluster hops, boil 45 min
1 oz Styrian Goldings, Saaz, or Hallertauer hops, boil 45 min
Targeting 25 IBUs at 1.050 OG
My question is regarding the water profile, and how the "extra dry" perception would have been achieved. The article mentions soft surface water supply, which would results in a softer, rounder mouthfeel. Not sharp and dry
" Two reasons explain the establishment of breweries in this area: soft water and the large German immigrant population in the middle of the nineteenth century. Well water was used in Brooklyn until the 1850s, with dubious results. The wells were also sources of epidemics such as cholera. Beginning in 1859, lake water from Long Island was gravity-fed into Brooklyn, providing not only safe drinking water but extremely soft brewing water. When Germans began to settle into Bushwick and nearby Ridgewood, breweries began to thrive. "
I'm sure they weren't using an amylo-glucose enzymes to dry out the beer. So was it just the relatively high IBUs that create the "extra dry" mouthfeel? Or should I add some gypsum to increase sulfate levels? Brunwater "Yellow Dry" profile lists 105 ppm sulfate, which seems high for a lager. I'm targeting a mash pH of 5.3 for a crisp, dry finish.
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