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1947 BREW
Standard American Lager • All Grain • 5 gal
This beer is adapted from the brewmaster log books from 1933 through 1967. The recipe did change over the years which reflected the changing tastes of the consumer and the changes in materials used over the years. This was as close as you can get to what was made in 1947 and probably pre-prohibition as well.
November 3, 2000 am 10:10am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1.0 oz
Saaz - 3.1 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: B - Standard American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.040 - 1.050 |  |
| Terminal Gravity: | 1.006 | 1.004 - 1.010 | |
| Color: | 1.8 SRM | 2 - 4 | |
| Alcohol: | 3.7% ABV | 4.2% - 5.3% | |
| Bitterness: | 14.6 IBU | 8 - 15 | |
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