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

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Pre-Prohibition Lager

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
URL: https://byo.com/recipe/pre-prohibition-lager/
Created: Tuesday March 10th 2020
1.054
1.013
5.4%
27.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 6-Row11 lb Pale 6-Row 35 1.8 78.6%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Cluster1.3 oz Cluster Hops Pellet 7.4 Boil 60 min 26.75 56.5%
1 oz Liberty1 oz Liberty Hops Pellet 4.3 Boil 1 min 0.52 43.5%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 60 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 4 4 13 38 0
American Lager
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 4 gal at 158 Strike 158 °F 145 °F 30 min
1.25 gal 1.25 gal boiling Infusion 145 °F 158 °F 30 min
4.125 gal Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 5.34 g | 21.3 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Mash in at 145 °F (63 °C) for 30 minutes. Raise to 158 °F (70 °C) for additional 30 minutes. Mash out at 168 °F (76 °C) 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 °C) for two weeks, then lager just above freezing in secondary for six weeks.

WLP830 German Lager Yeast /2124 Bohemian Lager Yeast

Had to sub Liberty for Hallertau Mittelfruh. modified recipe to reflect this.

Subbed 1# 2-row for 6-row

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  • Last Updated: 2020-03-24 14:21 UTC