{"id":549,"date":"2009-02-21T18:49:55","date_gmt":"2009-02-22T01:49:55","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=549"},"modified":"2009-02-21T18:49:55","modified_gmt":"2009-02-22T01:49:55","slug":"golden-age-pre-prohibition-pilsner","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/beer-recipes\/golden-age-pre-prohibition-pilsner\/","title":{"rendered":"Golden-Age Pre-Prohibition Pilsner"},"content":{"rendered":"<p><strong>Golden-Age Pre-Prohibition Pilsner<br \/>\n(5 gallons, partial mash)<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 lbs. six-row lager malt<\/li>\n<li>0.5 lb. carapils malt<\/li>\n<li>1 lb. flaked maize<\/li>\n<li>0.5 lb. flaked rye<\/li>\n<li>3 lbs. unhopped extra light dry malt extract<\/li>\n<li>1.5 oz. whole Tettnanger hops\n<ul>\n<li>(4% alpha acid, 6 AAUs) for 60 min.<\/li>\n<\/ul>\n<\/li>\n<li>1 oz. whole Hallertauer hops\n<ul>\n<li>(4% alpha acid, 4 AAUs) for 15 min.<\/li>\n<\/ul>\n<\/li>\n<li>1 qt. American lager yeast slurry (Wyeast 2035 or 2272)<\/li>\n<li>7\/8 cup corn sugar for priming<\/li>\n<\/ul>\n<p><strong>Step by Step: <\/strong><br \/>\nHeat 1.5 gal. water to 138\u00b0 F, mix in cracked malt, adding flakes to the top of the grist. The mash should settle at about 132\u00b0 F. Hold 30 min. between 130\u00b0 and 133\u00b0 F. Add 1 gal. more water at 180\u00b0 F to bring mash up to 152\u00b0 F or so. Hold 60 min. Begin runoff and sparge with 3 gal. at 170\u00b0 F.<\/p>\n<p>Add dry malt extract and bring to a boil. Total boil is 60 min. Add Tettnanger hops and boil 45 min. Add Hallertauer hops, boil another 15 min. and remove from heat. Cool, add enough cold, pre-boiled water to make up 5.25 gal. When the whole volume cools to 65\u00b0 F, pitch yeast slurry.<\/p>\n<p>Let stand and begin to ferment at 60\u00b0 to 65\u00b0 F for two days, then move fermenter to a cool place (50\u00b0 F) and continue fermentation for another two weeks. Rack to secondary, place in a cold, dark corner (36\u00b0 to 38\u00b0 F) to lager for four to six weeks. Bring up to room temperature for 24 hours, prime with corn sugar, and bottle. Lager in bottles at 38\u00b0 to 40\u00b0 F for six to eight weeks.<\/p>\n<p><em> OG = 1.057<br \/>\nFG = 1.016<br \/>\n30 IBUs<br \/>\n<\/em><strong><br \/>\nAlternatives:<\/strong><br \/>\n<span style=\"text-decoration: underline;\">All-grain<\/span>: Increase the pilsner malt to 7 lbs. and omit the dry malt extract. Mash temperatures will be the same, but increase the volume of water to 3 gal. to start, 2 gal. for the second addition, and 3.5 gal. for sparging. You will need to adjust your total boiling time to allow for evaporation and still maintain the proper hopping schedule.<\/p>\n<p><span style=\"text-decoration: underline;\">Extract<\/span>: Steep the carapils, flaked rye, and flaked maize in 2.5 gal. heated to 150\u00b0 F for 30 min. Remove the grains, bring to a boil, and add 6 lbs. of dry malt extract (instead of only 3 lbs.). Continue as above. It is important to use the lightest extract you can get, or this recipe will end up somewhat dark for the style.<\/p>\n<p><span style=\"text-decoration: underline;\">About the additional grains:<\/span> The maize, or corn, is appropriate to pre-Prohibition recipes, but the rye is perhaps not. (But then, some breweries also used kidney beans and soybeans back then.) I like to use a little rye in this style because it adds a nutty, bready flavor and also a touch of sourness that cuts the sweetness of the corn.<\/p>\n<p><span style=\"text-decoration: underline;\">Yeast<\/span>: This is a recipe in which the yeast is crucial. I recommend strongly against using a dry yeast. This beer really must have no yeast-produced off-flavors, and those are often a problem with dry lager-yeast cultures.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Golden-Age Pre-Prohibition Pilsner (5 gallons, partial mash) Ingredients: 3 lbs. six-row lager malt 0.5 lb. carapils malt 1 lb. flaked maize 0.5 lb. flaked rye 3 lbs. unhopped extra light dry malt extract 1.5 oz. whole Tettnanger hops (4% alpha acid, 6 AAUs) for 60 min. 1 oz. whole Hallertauer hops (4% alpha acid, 4 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[57],"tags":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/549"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=549"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/549\/revisions"}],"predecessor-version":[{"id":550,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/549\/revisions\/550"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}