It looks like our host has a new pre-prohibition lager kit. I’ve been working on my own recipe and have brewed 4 versions so far. My version utilizes Quaker Quick Grits for 30% of the grain bill. I was glad to see the Northern Brewer recipe also uses 30% of corn adjunct, in malted corn. In my lastest version, I used whole cone Mount Hood hops. I’ve had a lot of fun tweeking the recipe each time. I usually ferment with W-34/70 yeast, but I am looking to switch it up next time with a Czech or American lager yeast. I like to shoot for 5.8 to 6.0% ABV and 40 IBUs.
Anyone else brew this style?
Here’s a pic of the latest version that I am drinking now.
I believe the use the fermentable, corn was a staple waay back then… being as it was so available. And through research, hops grown in Wisconsin was also used. I couldn’t find which one but…
Now the yeast, it had to be sumptin that was locally propagated.
Sneezles
The Germans brought the lager yeast as lager yeast are not native of the Americas. Hops were grown everywhere. You have to remember lagers started being brewed in the mid 1800s so everything was available. Cream Ale was actually brewed first before lager. The corn was used because the 6-row wasn’t that great and it was used in order to bump the fermentability
I’m with you on the lager yeast. We know how yeasts change/morph after X amount of repitches. So some one had to know how to clean up/refresh the yeast.
I was understanding cream ales are the counter part to pils lagers.
Is/was pre pro lager stronger?
Sneezles
I don’t think pre pro has to be stronger. Some nerd who wrote the guidelines said may be stronger than a cream ale. I’m sure just like now they were brewed at different strengths.
Don’t brew pre-pros. Not because I don’t like them, just that I never think about them. I believe that they might have been a bit higher ABV and higher IBU than your modern light American lager.
