(5 gallon, all-grain)
OG = 1.045 to 1.048
FG = 1.010 to 1.012
SRM = 3 IBU = 27
A pre-Pro lager brewed with a yeast strain reputed to come from Philly's old Christian Schmidt Brewery. This recipe is based on one developed by award-winning homebrewer Jeff Renner and originally published in "Brewing Techniques."
7.5 lbs. American six-row malt
2 lbs. flaked maize
7.5 AAU Cluster or Northern Brewer hops (bittering) (1 oz. of 7.5% alpha acid)
0.66 oz. Hallertau hops (aroma)
Wyeast 2272 (North American Lager) yeast
0.75 cup corn sugar (for bottling)
Step by Step
Mash in at 145° F for 30 minutes. Raise to 158° for additional 30 minutes. Mash out at 168° F if possible. Collect 6.5 gallons of wort and boil for 60 minutes. Add Cluster or Northern Brewer hops at beginning of boil. Add Hallertau at knockout. Cool wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 52° F for two weeks, then lager just above freezing in secondary for six weeks.
— Brew By You: Philadelphia, Pennsylvania