Jack’s Original Lager

(5 gallons/19 L, all-grain)
OG = 1.047  FG = 1.011
IBU = 40  SRM = 3  ABV = 4.8%

This is my attempt to brew a historic Michelob. I have read many historical accounts that indicate that back in the 1800s beers often had higher final gravities than present day beers. Since there are no brewing logbooks for Michelob from those days I have no knowledge what the specific gravities were for a Michelob of that timeframe. These numbers are therefore the values achieved in my homebrewed version.

Ingredients
9.5 lbs. (4.3 kg) Rahr Premium Pilsner malt
9 AAU Styrian Golding hops (75 min.) (2 oz./57 g at 4.5% alpha acids)
0.6 AAU Strisselspalt hops (20 min.) (0.5 oz./14 g at 1.2% alpha acids)
1.8 AAU Czech Saaz hops (20 min.) (0.5 oz./14 g at 3.6% alpha acids)
0.6 AAU Strisselspalt hops (0 min.) (0.5 oz./14 g at 1.2% alpha acids)
1.8 AAU Czech Saaz hops (0 min.) (0.5 oz./14 g at 3.6% alpha acids)
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) yeast
4 oz. (113 g) corn sugar (if priming)

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 lb. of grain (3.1 L/kg) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) for one hour. Sparge slowly with 170 °F (77 °C) water collecting the wort until the pre-boil volume is around 6.5 gallons of wort; tailor the amount to account for your boil off rates.

The total wort boil time is 75 minutes, which helps to reduce the SMM (S-methyl methionine) present in lightly kilned Pilsner malt and results in less DMS (Dimethyl Sulfide) in the finished beer. Add the hops according to the ingredients list, and add Irish moss or other kettle finings with 15 minutes left in the boil. After the boil is complete, turn off heat, add the final addition of hops, give the wort a stir to create a whirlpool, and let settle for 10 minutes. Chill the wort to 50 °F (10 °C) and aerate thoroughly. Pitch the yeast.

Ferment around 50 °F (10 °C). Fermentation should be complete in two weeks or less, but don’t rush it. If desired, perform a diacetyl rest during the last few days of active fermentation. Rack the beer to a secondary and lager for around 6 weeks. Bottle or keg after the lagering process.

Jack’s Original Lager

(5 gallons/19 L, extract only)
OG = 1.047  FG = 1.011
IBU = 40  SRM = 3  ABV = 4.8%

Ingredients

5.25 lbs. (2.4 kg) Briess Pilsen light dried malt extract
9 AAU Styrian Golding hops (75 min.) (2 oz./57 g at 4.5% alpha acids)
0.6 AAU Strisselspalt hops (20 min.) (0.5 oz./14 g at 1.2% alpha acids)
1.8 AAU Czech Saaz hops (20 min.) (0.5 oz./14 g at 3.6% alpha acids)
0.6 AAU Strisselspalt hops (0 min.) (0.5 oz./14 g at 1.2% alpha acids)
1.8 AAU Czech Saaz hops (0 min.) (0.5 oz./14 g at 3.6% alpha acids)
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) yeast
4 oz. (113 g) corn sugar (if priming)

Step by Step

Add enough water to the malt extract to make a pre-boil volume of around 6.5 gallons (25 L); tailor the amount to account for your boil off rates. Stir thoroughly to dissolve the extract and bring to a boil. The total wort boil time is 60 minutes. Add the hops according to the ingredients list, and add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 50 °F (10 °C) and aerate thoroughly. Pitch yeast. Ferment around 50 °F (10 °C). With healthy yeast, fermentation should be complete in two weeks or less, but don’t rush it. Now follow the remaining steps of the all-grain recipe for lagering and packaging.