Hops are fairly important for this style, as the IBU range is 25-40. Also, to add roundness to the malt, a hald pound of Carapils can be added. If you wish to use corn in this recipe, a pound of flaked corn should do it. Starting out with a 50/50 split of Czech floor malted Pilsner and Maris Otter. The grist for this style is pretty straightforward. Tips for Brewing your own Pre-Prohibition Lager Grain Medium to high carbonation level is appropriate for the style. Medium body with a rich, creamy mouthfeel. Some lager yeast character, but should be fairly neutral. Medium to high hop bitterness, which should not be overly course or have a harshness in the aftertaste. Medium to high hop flavor with a rustic, floral, or herbal/spicy character being noticed. The all malt and rice based versions of this style will be crisper, drier, voided of the corn-like flavors. The hop bitterness also lingers through a dry finish. A substantial hop bitterness stands up to the malt. A corn-like impression of sweetness may also show. Medium to medium-high maltiness with a prodominate grainy flavor. Some yeast character may show through in this style. Medium to moderarrely high hop aroma that ranges from floral to herbal/spicy.Ī citrusy or fruity modern hop character is inappropriate for the style. The aroma is low to medium grainy, corn-like sweetness. Pre-Prohibition Lager is yellow to deep gold color. Style Profile for Pre-Prohibition Lager Appearance This was a way to save money, but it did hinder the taste of the beer. Overtime, more and more rice and corn was being used in the grist. This was usually the larger breweries that began pumping out consistent beers on a mass-produced scale. This left a handful of domestic brewers that ruled the brewing in America. Word was out about this beer and soon the beer was spread up and down the East Coast and eventually across the country.īy 1920 the start of Prohibition killed Wagner’s dream. This closely emulated the German lagers that were brewed across the pond. This makes it extremely difficult to brew as the beer results in liquid that is much too thick.Īs a way to combat these new-found brewing difficulties, these German now American brewers started using lower-protein grain such as rice and corn. Six-row tends to contain more protein and is gummier than two-row. Much of America’s barley was a variety called six-row, as opposed to the German two-row that was being used. However, the beer drunk in Philadelphia and the rest of America was nothin close to what was being offered in Germany. Prior to Wagner’s arrival, the city of Philadelphia had been brewing beer for some 160 years. With a supply of lager yeast in hand from the motherland of Bavaria, Wagner was was ready to continue brewing beer. He did not come to America empty handed either. John Wagner, a Bavarian brewer, arrived in America in 1840.
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