AMERICAN PRE-PROHIBITION PILSNER: A Classic Almost LOST to HISTORY | The History of Prohibition
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- čas přidán 29. 06. 2024
- American Pilsner doesn't need to mean gross macro beer. The Pre-Prohibition pilsner is a style that almost was lost to history due to the Prohibition, but recently recipes for this kind of beer have started to come back around. This is similar to the kind of beer that European immigrants to the United States would have brewed, using their knowledge with American ingredients, and makes for a pretty interesting and highly flavorful beer!
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Recipe on Brewfather: share.brewfather.app/Cg69HDJ6...
Recipe for 5 gallons, your efficiency may vary:
"1933"
4.7% ABV 36 IBU
6 lb 6-Row Malt (65.3%)
3 lb Flaked Corn (32.6%)
3 oz Acidulated Malt (2.1%)
Single Infusion Mash at 152 F (67 C) for 60 min
Water (ppm): Ca: 60, Mg: 6, Na: 13, SO4: 62, Cl: 99, HCO3: 0
Add 2g Gypsum, 2g Epsom, 1g NaCl, and 5g CaCl to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.
90 minute boil
1 oz (28g) Crystal (5.7% AA) - First Wort Hops
15 min - 0.5 oz (14g) each Crystal and Mt. Hood (5.3% AA)
0 min - 0.5 oz each Crystal and Mt. Hood
OG: 1.045
Yeast: Wyeast 2112 California Lager
Ferment at 60 F (17 C) for 10-14 days, perform a diacetyl rest if needed, then lager for 5+ weeks or add cold side finings.
FG: 1.009
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0:00 Intro and Welcome
1:31 Quick History of Prohibition
3:34 Style Description and Approach
7:15 Recipe
11:19 Mash
12:23 Boil and Yeast Pitch
13:39 Fermentation Plan
17:06 Fermentation Follow-Up
18:24 Pour and Tasting Notes
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#American #preprohibition #pilsner #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #lager - Jak na to + styl
I'm anticipating a lot of questions about how this compares to a cream ale. It's actually very, very similar - but with much more hop character and a bit lighter in the mouthfeel.
Also, I need a pop filter.
Six row has pretty high protein, that might be contributing to the haze
Yeah, I think you may be right!
@@TheApartmentBrewer It would be interesting to see how the beer turns out with some decoction mashing. I may have to give that a try soon. Recently brewed a Czech pils and have a festbier fermenting as I type this.
Great series! I enjoyed my Czech Pils while watching. Thanks!
Awesome, thank you!
I watched this whole video to really find out about the flavor of this recipe and I was impressed. I've been getting tired of IPA's, lately, and I like the idea of the complex American pale ale/pilsner style brew. I'm looking forward to trying this, and also, to getting the stars and stripes hops t-shirt!!! (I like that one!!) Thanks, brother........keep the vids coming!!
Awesome!! This was one of my favorite brews of last year, it had a whole lot of unique flavor characteristics that I loved! Thanks for buying a tshirt!!!
That looks amazing, man. You’ve been a huge help upping my brewing skills. Brewing your Oktoberfest soon. Keep it up!
I'm really glad to hear I could help you out! Keep brewing!
Made a pre-prohibition lager about a year ago from a recipe I found in a 2011 BYO article. 6-row with flaked corn, flaked rice, Cascade/Willamette hops - pressure fermented with WLP838. Enjoyed it very much - cleared and improved with age. Would brew again.
Sounds pretty good, it's an underappreciated beer style for sure
Timely video! I'm working on a new pre-prohibition lager recipe. Instead of using my usual Columbus hops I plan on using all neo-mexicanus. (I live in New Mexico) I enjoy making this style because while simple to brew the end result provides the subtle complexities I enjoy. I was first attracted to this style because of the historical aspect and because nobody was brewing it. I tend to brew styles that aren't the fad du jours on tap nation wide. (looking at you NEIPA-boy! lol) Good job on the vid, thank you.
Probably the best home brewing channel on YT thanks a ton!
Thank you so much!
I had a pilsner style beer at Crescent Brewery in Nampa, Idaho that was purportedly from a pre-Prohibition recipe. Very sessionable, very flavorful, and I'm glad I was there to try it and try it again...and again.
Nice looking beer! Crystal hops are a favorite of mine. Thanks for the video.
Thanks! They sure are pretty good!
I believe there should be a distinction between a more authentic Pre-prohibition version vs. a nostalgic version. Ingredients of the time would have suffered from a variety of influences that would have hurt the repeatability of the beers and the final results.
My favourite style, thanks.
Awesome! I just did a Pre-Pro Pils too! I followed a recipe from Craft Beer & Brewing that was a bit more corn, and used wlp940 under pressure. It was a bit sulfury but once that cleared it's been nice, crisp and super drinkable.
Awesome!! It's definitely something I would brew again
@@TheApartmentBrewer me too, definitely going to play around with this one again
Talked me into it. Preprohibition is on my to brew list for this year.
Do it!!
I really want to try this recipe. My favorite lager so far is Warsteiner.
NICE!!! great video 👍🏻👍🏻
🍺🍺
Thanks Tom!! Glad you enjoyed it, cheers!
Hey Steve! Definitely going to give this a try. New to the channel, but I see you live in the Granite State as well! I'm up in the Lakes Region.
Enjoy! I have since moved back to MA but I really enjoyed NH while I was there
Excellent! I feel tempted to brew this.
It's a great style and well worth making. Thanks for watching!
I will try this one in the next couple of weeks!
another solid one! Good looking beer too!
Thank you! Cheers!
I'm from Ireland, I can't drink any american beer except Miller (but I don't like it).
Any beer with rice and corn gives me a serious headache after a few pints. I don't know why, because I actually did enjoy Yuenglings lager beer on my last visit to America. I found it to be a step above any other macro lager on draft in the bar I went to.
Coming from Ireland though, German and Czech pilsners were widely available. Including Harp Lager (by Guinness, which is actually fine) brewed only using Water, Barley, Malts and Hops for the Irish market.
I can totally understand how American lager turned into the way it was. Lagers/pilsners in Germany are transparent and golden in colour, those ingredients to produce a Pilsner a German was used to at home was probably very difficult to achieve and with no Purity Law like back at home, Corn was probably used to achieve the look they wanted and the crisp taste they had at home.
Here in Cascadia, the only two styles I can reliably find on tap are IPAs (West Coast, and Hazy) and pilsners. I'm definitely seeing more craft pilsners in the last few years.
It's making a comeback!
I had the same clarity issue with Wyeast 2112 when I made a cream ale. Used 2-row, not 6-row. Took 5-6 weeks in the keg to drop clear. Not sure why that is considering Wyeast says it has high flocculation.
Interesting, since a lot of people here seem to think its the extra protein in the 6-row. I'm not really sure exactly what the reason is
Adding this to my brew schedule now
Looks good. I'm going to make this during the spring time. I'm wondering if I could add some caramel/ crystal 10. I just like to experience. Of course wouldn't make it true to style. I'll use lutra omega because I don't have a way for temperature control
Great video, love your content. This is almost two years old, have you brewed this one since this video?
Not yet but I really want to!
@@TheApartmentBrewer Not sure if you have ever done a video on beers you continually brew due to demand, and possibly add the styles that fell flat on everyone's tastes.
Great Job once again...STEVE ..😉
Thanks Curt! Hope to be catching another hoppy hour again soon
Can’t wait to see more pre prohibition American styles make its way here. I reckon there’s a few more styles hidden to history but certainly waiting to be discovered!
There's also a pre prohibition porter that I want to try!
You'll have to look for Carlsberg elephant beer, i think it's a danish lager. One of the best pilsners I've had in recent memory. Bottles say "possibly the best beer in the world" so i had to get some for home brew.
I'll keep it in mind!
Can you share the recipe? We do an annual Oktoberfest at the end of September and I would love to try it.
My wife is from Dusseldorf and we typically have 25 to 30 guests. I brew the beer and she cooks the bratwurst.
Great video. Thanks!
Sounds like fun! The recipe for this beer is in the description box
Thanks fora good video on a style worth brewing. In the past I always used Columbus hops for this but for the recipe I'm working on now I'll be using all neomexicanus varieties. (I live in New Mexico) I may use Kviek Lutra for the first time on this but am unsure. What's a "pop filter"?
Thanks for watching, and glad you enjoyed it! Lutra would definitely work pretty well here so its a good choice. A pop filter is for my microphone so I dont blow it out with "P's" and "B's"
Nice video 👍
Thanks!
Oh man I wish I could do a tasting in the rain right now😂 great info Steve, thanks for sharing. These crispy boi vids always make me thirsty!!!
Got two more to get through!! Thanks for watching Brian!
I was wondering how long you let it rest if bottling? I don’t have a keg system. Thanks!
Fantastic as always man! Do you sometimes find it irritating when certain beer styles require themselves to be Brite but the yeast is an awful flocculator? 😅
It is from time to time, but at the end of the day its really just a minor gripe
Looks great! I know we strive for perfection, but I'd take a great tasting hazy lager any day.
With all the lagers you've done, I hope you brew a Festbier. So many American brewers make Marzens for Oktoberfest, but I would love it if you gave the Festbier a shot!
It's on the list! Don't know if I'll do it this year but I do want to brew one!
I have a festbier in the fermenter now. Excited to see how it turns out and agree thatm is is a very nice alternative to the Octoberfests we typically see in the states this time of year.
You think the haze is from the extra protein in the 6 row?
Yeah, most likely
I wanna try this and a Kentucky common
You have gone from good to great!
Thank you so much!
I'd love for you to do a video talking about the diacetyl rest more. Just completed mine on the Octoberfest. Tim it from 58f up to 74 over 2-3 days then rested another 3 days.
During the process i let it come up to 65 rather slow then when i took it out of the water bath it jumped up. That's when i noticed the Krausen, which has mostly fallen but still a few millimeters left and covering the entire top, had started disappearing entirely. The activity was still bubbling every 3-4 seconds as it had been for the days prior to bringing up the temp. Noticed yesterday it had really dropped to every 9 seconds in activity (day 14 of fermentation). Reracked today into secondary and starting to bring temp down to 40 for lagering for a month or two.
Is letting the temp change too fast going to shock the yeast? Does it matter if that swing is up or down? And does it matter when chilling for the upcoming lagering since most activity is already done?
Pulled a sample and chilled it and it's tasting pretty good so far, excited to see how it changes.
Doing too many temperature swings can be bad for the beer (you can observe this effect with regular beer you buy at the store going between fridge and room temp many times), but if its still fermenting it will act differently. If you raise temperature mid fermentation you can encourage the yeast to ferment further, if you crash the beer it will cause them to drop out and cease fermentation or slow down. You won't shock yeast unless you change temp quickly in the first few days of fermentation, and the lagering process is still helpful as it also drops other types of sedimentation out of your beer
@@TheApartmentBrewer so are the yeast still working during the lagering phase or is that more of an extended cold crash?
Hey just watched this one, and I have a question for you. I've noticed in your videos, you're always drinking on your porch...nice view BTW. Do you find your beers ever get lightstruck? Do you have a way to avoid that that's in your brewing process? I can't drink my beers outside without this fear.
Well done Steve! The only beer I have made with corn was a Kentucky Common. Ale, not lager, US05, low on hops with Centennial and Cascade. Tasted great!
A Kentucky common is on my list as well, that's another type of beer you rarely ever see in breweries.
Believe it or not, Oregon has some weird alcohol purchasing laws. Wine and beer can be bought at grocery store, but any liquor has to be bought at a state sanctioned (?) store and are not open on Sundays (maybe it was just the county I was in, but it seems so odd for such a 'progressive' state - what with deciminalization of drug use and all)
It's interesting how it varies from state to state. So many of those laws are very old and just haven't been changed.
This grain bill is very similar to the classic cream ale's.
Yup, just a bit hoppier
i dont mind hazy beer...i always think it make the beer taste better but it probably change nothing i guess
Can someone maybe enlighten me please: what’s the point of a 0 min hop addition, when the wort gets chilled and transferred to fermentation pretty much straight after?
Since you are adding hops as the boil stops you are able to add more hop aroma to the beer since the boil will not be volatilizing as many compounds. There is also a method called hop-steeping/whirlpool hopping where you add hops at slightly below boiling, around 180 or so, which further lets you add aromatics to the beer.
He pretty much covered it above, there is a difference in overall hop character that you can get with 0 min and whirlpool, and its all about the temperature. That low temperature and long steep time brings out all the juicy fruity flavors in hops whereas the 0 min addition really hits the aroma nicely without a huge flavor contribution, and its more characteristic in beers like this one.
Switch the yeast to WLP 940 and get a mexican lager? Those are also kinda corny...ironically, so are the gas station Steel Reserve Black labels if you ignore some of the volatiles in the SR - if you want to compare, get an SR pretty quick - I read that Molson is discontinuing them.
Pretty much, you might want to change up the hop selection too, but its close!
what does it taste close to ?
Its pretty unique, I can't really point to a well known commercial example that would be easy to find. Its like someone crossed a Czech Pilsner with an American Pale Ale
Just brewed one yesterday…shit i guess I’ll save this in the books for next time
Its well worth making!
Lots of great information! However you do not need diastatic power to convert cara/crystal malts as they are used for their highly kilned roasts to impart flavor. You need diastatic power to convert adjuncts such as flaked maze, rice, flaked wheat, etc., and in some situations 10L Munich malts, etc.
They do actually have a bit of fermentable sugars that needs conversion from base malts and can't convert themselves
Why do you drink your beer so young ?
I would not consider 3 weeks to be particularly young
American Pilsner was more like a Kentucky Common, which has been killed by over hopped greed driven 'you-can-have-any-beer-you-want-as-long-as-you-want-this-over-priced-shit-beer'... Anyone remember the taste of 'ole' Papst, Falls City, Ortel's 92, etc... Probably not...
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