BrewingTechniques
Pre-Prohibition Pale Lager

INGREDIENTS FOR 1 BBL OF FINISHED WORT

48 lb     pale malt
14 lb     flaked maize
0.5 lb     domestic hops
0.5 lb     imported hops

MASHING PROCEDURE

Hold pale malt and 1/2 bbl water at 122 °F (50 °C) for 30 min. Add l/6 bbl boiling water and increase temperature to 140 °F (60 °C). Stir in maize and hold for 15 min. Increase temperature to 158 °F (70 °C) and hold for 30 min. Mash off.

SPARGING PROCEDURE

Recirculate until wort runs clear. Sparge with 2/3 bbl water at 176 °F (80 °C). Collect 10/9 bbl in brew kettle.

BOILING PROCEDURE

Boil for 11/2-2 h to get a 10% volume reduction. Add domestic hops after 45 min. Add imported hops after 60 min.

FERMENTATION AND AGING

Ferment at 50 °F (10 °C) with lager yeast until the gravity end point is achieved (10-12 days). Sterilize 4 oz of imported hops/bbl of beer with dry steam; add to storage tank. Transfer fermented beer to storage and hold at 32 °F (0 °C) for six weeks. Note: Any of the "American Lager" yeast strains can be used on this formulation. It is usually unadvisable to use the Weihenstephan Lager strains with adjunct beers because of their low free amino nitrogen (FAN) levels (5). The malt concentration of this formulation, however, is similar to that of a standard all-malt lager, and hence the wort FAN level will be adequate for the German yeast. I have had good results using German yeast strains in this formulation.

FINISHING OPERATIONS

Filter at the 3-5 µm. Increase dissolved carbon dioxide to 2.5 vol.

DATA

  • Original extract = 15 °P (assumes 64% yield with malt and 78% yield with maize).
  • Real extract = 5.5 °P (assumes wort is 65% fermentable)
  • Apparent extract = 3.4 °P
  • Alcohol = 5% (w/w), 6.25% (v/v)
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    Spiced Lager

    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

    REMARKS

    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.

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    Spring Tonic

    INGREDIENTS FOR 1 BBL OF FINISHED WORT

    54 lb     pale malt
    14 lb     flaked maize
    5 lb     carmel malt
    2.5 lb     black malt
    0.5 lb     domestic hops
    0.5 lb     imported hops
    Original extract = 18 °P

    The brewing procedures used in the pre-Prohibition Pale Lager can be used for this one as well. I have found that it works best to add the black malt during the last 15 min of the mash.

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