Western Hills Pre-Prohibition Lager

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.014
IBU = 42  SRM = 7  ABV = 6.2%

Ingredients
6 lbs. (2.7 kg) German Pilsner malt
3 lbs. (1.4 kg) US 6-row malt
1 lb. (0.45 kg) Victory® malt
1.25 lbs. (0.57 kg) flaked maize
1.25 lbs. (0.57 kg) flaked rice 
1 oz. (28 g) acidulated malt
7 AAU Simcoe® hops (60 min.) (0.5 oz./14 g. at 14% alpha acids)
4.2 AAU Simcoe® hops (30 min.) (0.3 oz./8 g at 14% alpha acids)
1⁄2 oz. (14 g) Simcoe® hops (0 min.)
Whirlfloc tablet (15 min.)
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) or SafLager W-34/70 yeast
3⁄4 cup corn sugar if priming

Step by Step
Be sure to make an appropriate-sized yeast starter a day or two prior to brew day if using liquid yeast. If using dried yeast, be sure to pitch two sachets of yeast.

Mash grains in 4 gallons (15 L) of water at 148 °F (64 °C) for 90 minutes (including flaked maize and rice). The mash duration and temperature are key to assuring proper attenuation by the yeast. Mash out and sparge at 170 °F (77 °C) to collect 6 gallons (23 L) of wort in the kettle. Boil for 60 minutes, adding hops as indicated. Cool to 70 °F (21°C) to pitch yeast, then gradually cool to 50–60 °F (10–16 °C) for primary and secondary. Apply a 24–48 hour diacetyl rest at 70 °F (21°C) prior to lagering.

Lager at 30 to 34 °F (-1 to 1 °C) for 3 to 6 weeks prior to packaging.

Western Hills Pre-Prohibition Lager

(5 gallons/19 L, partial mash)
OG = 1.060  FG = 1.014
IBU = 42  SRM = 7  ABV = 6.2%

Ingredients
3.5 lbs. (1.6 kg) Pilsen dried malt extract
3 lbs. (1.4 kg) US 6-row malt
1 lb. (0.45 kg) Victory® malt
1 lb. (0.45 kg) flaked maize
1 lb. (0.45 kg) flaked rice 
1 oz. (28 g) acidulated malt
7 AAU Simcoe® hops (60 min.) (0.5 oz./14 g. at 14% alpha acids)
4.2 AAU Simcoe® hops (30 min.) (0.3 oz./8 g at 14% alpha acids)
1⁄2 oz. (14 g) Simcoe® hops (0 min.)
Whirlfloc tablet (15 min.)
Wyeast 2007 (Pilsen Lager) or White Labs WLP840 (American Lager) or SafLager W-34/70 yeast
3⁄4 cup corn sugar if priming

Step by Step
Be sure to make an appropriate-sized yeast starter a day or two prior to brew day if using liquid yeast. If using dried yeast, pitch two sachets of yeast. Due to the large partial mash, be sure to use an appropriately-sized pot/cooler. At a minimum you will need about 2.5 gallons (10 L) of space for the mash.

Place crushed and flaked grains in a large mesh grain bag. Mash grains in 2 gallons (7.8 L) of water at 148 °F (64 °C) for 60 minutes. When conversion is complete, remove the grains and if possible wash with 2 gallons (7.8 L) of hot water. Top kettle off to 6 gallons (23 L) and bring to a boil. Remove kettle from heat and stir in the dried malt extract. Once all the extract is dissolved, bring wort back to a boil. Boil for 60 minutes, adding hops as indicated. Cool to 70 °F (21°C) to pitch yeast, then gradually cool to 50–60 °F (10–16 °C) for primary and secondary. Apply a 24–48 hour diacetyl rest at 70 °F (21°C) prior to lagering.

Lager at 30 to 34 °F (-1 to 1 °C) for 3 to 6 weeks prior to packaging.