Using brewers yeast

[kricks111]

My uncle asked me to recreate his grandfather's old beer recipe. It looks gross, but weren't they all in the 1940s? It calls for " 2 cake yeast". I'm assuming that is the red star bakers cake yeast packets that are 2 oz each. Does anyone know what would be the best temp to ferment at with this yeast? The original beer was fermented in a basement in Nebraska at whatever ambient temperature the room was. Any guesses on if this was a lager or an ale? Here is the full recipe:

1 oz of hops
1 can of blue ribbon malt
8# of sugar
2 cake yeast

I'm guessing the hops are "cluster hops" since that was about 96% of the hop market in the early 1900s. Blue ribbon malt is no longer made, but any malt extract would probably work.

Ill appreciate any help with this. Thanks!!!!

 

[kricks111]

Oh yeah, ill probably use a balanced water profile since I'll never know Nebraska's 1940 water profile

 

[flars]

Bread has the best flavor if when working with the dough the temperature doesn't exceed 78°F. I would ferment well under that.

The stone foundation basement of the parents 1906 farm house never exceeded 60°F.

edit: The root storage end of the basement.

 

[Lefou]

Is this malt company the source for the old recipe? If so, they're still in business here in North Jersey.
http://www.premiermalt.com/index.html

 

[kricks111]

The one used in the original recipe was pabst blue ribbon malt extract