Al Capone’s Beer Recipe from Chicago 1924

Al Capone’s Beer Recipe from Chicago 1924

(5 gallon/19 L, all-grain)
OG = 1.040  FG = 1.010
IBU = 41  SRM = 3  ABV = 3.8%

Ingredients:
6 lbs. (2.7 kg) six-row lager malt
2 lbs. (0.91 kg) rice, ground or flaked
0.5 lbs. (0.23 kg) soy grits (from health food store)
9 AAU Hersbrucker hops (60 min.) (1.5 oz./43 g at 6% alpha acids)
2.5 AAU Halertauer hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
0.75 AAU Hersbrucker hops (10 min.) (0.13 oz./3.5 g at 6% alpha acids)
0.5 oz. (14 g) Halertauer hops (0 min.)
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Pilsner Lager) or Mangrove Jack’s M54 (Californian Lager) yeast

Step by Step:
Cook rice in 1 gallon plus 3 cups water (4.5 L) for 30 minutes. Preheat mash tun and add 1.75 gallons (6.6 L) of 120 ˚F (49 °C) water. Adjust rice temperature to 190 ˚F (88 °C) with 1 gallon (3.8 L) of hot water. Add rice to mash tun and immediately mash in malt and soy grits. The temperature should end up between 150 and 155 ˚F (66 and 68 °C). Hold at at that temperature for 1 hour and 30 minutes. Sparge with 165 ˚F (74 °C) water to collect 5.5 gallons (21 L) of wort.

Boil wort for 1 hour using the following hop schedule listed in the ingredients section. Add the final addition of Hallertauer after turning off the boil and cover brew kettle to let settle for 10 minutes. Cool to 55 ˚F (12 °C) then pitch yeast. Ferment & condition at 55˚F (12 °C). Bottle with 3/4 – 1 cup of priming sugar.