AMERICAN PRE-PROHIBITION PILSNER: A Classic Almost LOST to HISTORY | The History of Prohibition
Channel: TheApartmentBrewer
Date: 2021-08-09

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: https://share.brewfather.app/Cg69HDJ6GxnMn3

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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