Gordon Strong’s Pre-Prohibition Lager

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.012
IBU = 32 SRM = 3 ABV = 5.4%

Ingredients
7.75 lbs. (3.5 kg) Pilsner malt
8 oz. (227 g) Munich malt
2.5 lbs. (1.1 kg) flaked maize
2 AAU Hallertauer hops (first wort hop) (0.5 oz./14 g at 4% alpha acids)
6.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
2 AAU Hallertauer hops (10 min.) (0.5 oz./14 g at 4% alpha acids)
1 oz. (28 g) Hallertauer hops (2 min.)
Wyeast 2035 (American Lager), White Labs WLP833 (German Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash for mouthfeel.

This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb or 3.1 L/kg). Mash in the malts and corn at 131 °F (55 °C) and hold for 15 minutes. Raise the temperature to 145 °F (63 °C) and hold for 45 minutes. Raise the temperature to 158 °F (70 °C) and hold for 15 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Put the first wort hops in the boil kettle, then sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 54 °F (12 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for two months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.6 volumes CO₂.

Pre-Prohibition Lager

(5 gallons/19 L, extract only)
OG = 1.053 FG = 1.012
IBU = 32 SRM = 4 ABV = 5.4%

Ingredients
4.4 lbs. (1.9 kg) extra light or Pilsen dried malt extract
4 oz. (113 g) Munich dried malt extract
1.6 lbs. (726 g) rice syrup
2 AAU Hallertauer hops (first wort hop) (0.5 oz./14 g at 4% alpha acids)
6.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
2 AAU Hallertauer hops (10 min.) (0.5 oz./14 g at 4% alpha acids)
1 oz. (28 g) Hallertauer hops (2 min.)
Wyeast 2035 (American Lager), White Labs WLP833 (German Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This version uses rice instead of corn but a corn syrup could also
be used.

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the malt extracts and rice syrup and stir thoroughly to dissolve completely. Add the first wort hops to the kettle. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated.
Chill the wort to 54 °F (12 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for two months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.6 volumes CO₂.

Tips For Success:
Be sure to give a little sniff and taste of the beer pre-lagering to make sure the diacetyl has been cleaned up. If not, give the yeast a couple days at slightly warmer temperatures to correct this.