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AMERICAN PRE-PROHIBITION PILSNER: A Classic Almost LOST to HISTORY | The History of Prohibition

American Pilsner doesn't need to mean gross macro beer. The Pre-Prohibition pilsner is a style that almost was lost to history due to the Prohibition, but recently recipes for this kind of beer have started to come back around. This is similar to the kind of beer that European immigrants to the United States would have brewed, using their knowledge with American ingredients, and makes for a pretty interesting and highly flavorful beer! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/Cg69HDJ6... Recipe for 5 gallons, your efficiency may vary: "1933" 4.7% ABV 36 IBU 6 lb 6-Row Malt (65.3%) 3 lb Flaked Corn (32.6%) 3 oz Acidulated Malt (2.1%) Single Infusion Mash at 152 F (67 C) for 60 min Water (ppm): Ca: 60, Mg: 6, Na: 13, SO4: 62, Cl: 99, HCO3: 0 Add 2g Gypsum, 2g Epsom, 1g NaCl, and 5g CaCl to 8 gal (30 L) of distilled water. Adjust mash pH to 5.2-5.5 with lactic acid if needed. 90 minute boil 1 oz (28g) Crystal (5.7% AA) - First Wort Hops 15 min - 0.5 oz (14g) each Crystal and Mt. Hood (5.3% AA) 0 min - 0.5 oz each Crystal and Mt. Hood OG: 1.045 Yeast: Wyeast 2112 California Lager Ferment at 60 F (17 C) for 10-14 days, perform a diacetyl rest if needed, then lager for 5+ weeks or add cold side finings. FG: 1.009 ------------------------------------------------------- 0:00 Intro and Welcome 1:31 Quick History of Prohibition 3:34 Style Description and Approach 7:15 Recipe 11:19 Mash 12:23 Boil and Yeast Pitch 13:39 Fermentation Plan 17:06 Fermentation Follow-Up 18:24 Pour and Tasting Notes ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #American #preprohibition #pilsner #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain #lager