INGREDIENTS FOR 50 BBL OF FINISHED WORT
2000 lb pale malt
800 lb flaked maize
100 lb dextrose
47.5 lb domestic hops
1 lb juniper berries (boil)
2 oranges and peelings (fermentor)
Original extract = 14.5 °P
Spices do not scale well with respect to volume. For small batches, I recommend 1 tsp-1 tbsp of juniper berries/5 gal, added in the last 15 min of the boil.
Similarly, for small-scale batches, I recommend 1/4 orange/5 gal. Gibby Straub told me they cleaned the oranges with water, but did not sterilize them. I have found this to be satisfactory if the oranges are added at the start of fermentation.
Use the same mashing and boiling procedures as described for pre-Prohibition pale lagers.