The Schizlitz

The Schizlitz
(1970’s-style American Pilsner)

(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.006
IBU = 13 SRM = 4 ABV = 5.2%

This is a beer formulated with some information I received about how Schlitz was brewed in 1975. I simplified this formulation by using flaked maize and specifiying that the beer be fermented at working strength, rather than using high gravity brewing.

Ingredients
4 lbs. (1.8 kg) 2-row pale malt
2 lb. 10 oz. (1.2 kg) 6-row pale malt
2 lb. 14 oz. (1.3 kg) flaked maize
1/4 tsp. calcium chloride (90 min.)
1 tsp. Irish moss (15 min.)
1.75 AAU Cluster hops (60 min.) (0.25 oz./7 g of 7% alpha acids)
1.75 AAU US Fuggles hops (60 min.) (0.35 oz./10 g of 5% alpha acids)
Wyeast 2035 (American Lager) yeast (3 qt./~3 L yeast starter)
3/4 cup corn sugar (if priming)

Step by Step
In kettle, mash in to 113 °F (45 °C) with 3.5 gallons (13 L) of water. Immediately begin heating mash to 145 °F (63 °C). Stir mash while heating. Rest for 15 minutes at 145 °F (63 °C), then heat mash to 154 °F (68 °C) and rest for 30 minutes (or until iodine test shows negative). Heat to 167 °F (75 °C) and transfer to lauter tun. Let mash sit for 5 minutes, then recirculate for 20 minutes (or until clear).

Sparge with 170 °F (77 °C ) water and collect roughly 5 gallons (19 L) of wort, add 1.5 gallons (5.7 L) of water and 1/4 tsp. of calcium chloride and bring to a boil. Boil for 90 minutes, adding all hops with 60 minutes left in boil. Add Irish moss with 15 minutes left.

Cool wort to 55 °F (13 °C), transfer to fermenter, aerate thoroughly and pitch yeast. Let ferment at 55 °F (13 °C) until fermentation slows, then allow temperature to rise to 60 °F (16 °C). After three days (or after sampling the beer and detecting no diacetyl), separate beer from yeast, cool beer to 40 °F (4.4 °C) and begin lagering. Allow to lager for 6 weeks, then keg and force carbonate to 2.6 volumes of CO2.

The Schizlitz
(1970’s-style American Pilsner)

(5 gallons/19 L, partial mash)
OG = 1.045 FG = 1.006
IBU = 13 SRM = 4 ABV = 5.2%

Ingredients
1 lb. 2 oz. (0.51 kg) 6-row pale malt
1 lb. 11 oz. (0.77 kg) 2-row pale malt
1 lb. 12 oz. (0.8 kg) flaked maize
3.3 lbs. (1.5 kg) Briess light liquid malt extract
1/4 tsp. calcium chloride (90 min.)
1 tsp. Irish moss (15 min.)
1.75 AAU Cluster hops (60 min.) (0.25 oz./7 g of 7% alpha acids)
1.75 AAU US Fuggles hops (60 min.) (0.35 oz./10 g of 5% alpha acids)
Wyeast 2035 (American Lager) yeast (3 qt./~3 L yeast starter)
3/4 cup corn sugar (if priming)

Step by Step
Heat 5.7 qts. (5.4 L) of water to 164 °F (73 °C) and pour into a 2-gallon (7.6-L) beverage cooler. Place crushed grains and flaked maize in a large steeping bag and submerge in cooler water. Open bag and poke around with a spoon to ensure grains and water are thoroughly mixed. Let partial mash rest, starting at 153 °F (67 °C), for 45 minutes. While the partial mash is resting, heat 1 gallon (3.8 L) of water to a boil in your brewpot and heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large soup pot.

Recirculate about 2 qts. (~2 L) of wort, then run off first wort and add to boiling water in brewpot. Add the 180 °F (82 °C) water to the cooler until liquid level is the same as before. Stir grains, let rest 5 minutes, then recirculate and run off wort as before.

Bring wort to a boil and calcium chloride. Once hot break forms, add hops and boil for 60 minutes. Add Irish moss  with 15 minutes left in boil. After boil, stir in liquid malt extract and let steep for 15 minutes before cooling wort.

Cool brewpot in sink or with immersion chiller. Transfer wort to fermenter and top up to 5 gallons (19 L) with cold water. Aerate wort, pitch yeast and follow fermenting and lagering instructions in all-grain recipe.