Pre-Prohibition Lager - Beer Recipe - Brewer's Friend

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Pre-Prohibition Lager

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Staff
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday April 11th 2019
1.050
1.013
4.9%
30.1
3.2
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 6-Row16 lb Pale 6-Row 35 1.8 80%
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 20%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 7.5 Boil 60 min 30.13 60.2%
1.32 oz Hallertau Hersbrucker1.32 oz Hallertau Hersbrucker Hops Pellet 4 Aroma 0 min 39.8%
3.32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - North American Lager 2272
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Western Springs, IL, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Mash In @ 157.8 (F) Infusion -- 145 °F 30 min
7 qt Step Mash add Boiling Water Infusion -- 158 °F 30 min
8.2 qt Mash Out Infusion -- 168 °F 10 min
8 qt Add Sparge Water to collect 11.5 gallons of wort Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.12 g | 32.5 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.62 g | 46.5 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.25 57
Equipment Profile Used: System Default
 
Notes

A pre-Pro lager brewed with a yeast strain reputed to come from Philly's old Christian Schmidt Brewery. This recipe is based on one developed by award-winning homebrewer Jeff Renner and originally published in "Brewing Techniques.


Mash in at 145 0F (63 0C) for 30 minutes. Raise to 158 0F (70 0C) for additional 30 minutes. Mash out at 168 °F (76 0C) if possible. Collect 6.5 gallons (24.6 L) of wort and boil for 60 minutes. Add Cluster or Northern Brewer hops at beginning of boil. Add Hallertau at knockout. Cool wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 52 °F (11 0C) for two weeks, then Lager just above freezing in secondary for six weeks.

  • Brew By You: Philadelphia, Pennsylvania

    Step Target Temp (F) Infusion Needed Quarts / Pound
    1. 145.0 25.00 Quarts @ 157.8 (F) 1.25
    2. 7.0 Quarts @ boiling 1.60
    3. 8.2 Quarts @ boiling 2.01

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  • Public: Yup, Shared
  • Last Updated: 2019-04-11 16:14 UTC