Recreating History with a Pre-Prohibition Pilsner

By David Duncan

Do you like Beer and History? How about combining the two?  As a home brewer, I have been experimenting with beer recipes for quite some time.  I am by no means a master brewer rather a guy who loves beer—drinking it, as well as brewing it.  This is my second attempt to brew a historical recipe. My first attempt was a 1744 Porter.

When it comes to beer, I am all about basic home brewing.  So, I embraced the idea of recreating a Pre-Prohibition Pilsner.  There are many recipes available and the one that I settled on claims to be from the Sieben’s Brewery in Chicago when it was claimed to be owned by Al Capone.  While there is no proof Al Capone owned the brewery or that the recipe is from the brewery, it is consistent with how Pilsner’s were brewed prior to Prohibition.  As a home brewer, I am not yet comfortable with all-grain or full mash brewing.  Therefore, I had the recipe converted to a partial mash.   


Pilsner Recipe from Chicago 1924
Partial Mash
• 6 lbs. Pilsner DME
• 2 lbs. rice syrup solids
• 1/2 lbs. malto dextrin

The brewing of the Pilsner followed the standard process of crafting beer. However, considering there were no crushed grains, the first step of combining the Pilsner DME, rice syrup solids and malto-dextrin was the only major step to perform. All ingredients were put into the water that we were careful not to allow the temperature to rise about 165 degrees Fahrenheit. This process is historically the same, as it removes the starch and releases the enzymes, and at this point it is now wort (beer). Wort is the liquid extracted from the mashing process during the brewing of beer and contains the sugars that will be fermented by the brewing yeast to produce alcohol.

After all the malt extract and syrup solids were added, we brought the wort to a boil for ninety minutes. The malt extract gives the beer its body and adds additional sugars. Then the hersbrucker hops were added. Hops are used primarily as a flavoring and stability agent in the beer, but they are also used for aroma. In the end, hops balance the sweetness against the bitterness of the beer.

The wort was then quickly cooled to 70 degrees Fahrenheit, and three gallons of water added to the wort.  The yeast was then added to the beer which converts the sugars to alcohol and carbon dioxide.  At this point a sample was taken to determine the original gravity which measured at 1.043.

The beer was allowed to ferment for seven days when it was then transferred to a secondary container to allow fermentation for an additional two weeks. This step is called the two-stage secondary fermentation process and allows the beer to have more clarity and an overall better, purer flavor.

After two additional weeks, we started the bottling process. The Pilsner was transferred to a bottling bucket and priming sugar added.  When bottling, we always dissolve the priming sugar into two cups of boiling water. The priming sugar adds carbonation to the Pilsner.  At this point, another sample was taken and the final gravity was recorded at 1.012.

Although I was attempting to recreate a 1924 Pre-Prohibition Pilsner, we did use modern ingredients and equipment to make it.  However, I judge the intent to be as important as the authentic historical concept.  So, what is a Pre-Prohibition Pilsner?  Pilsner is a type of pale lager. It takes its name from the city of Plzeň in the Czech Republic, where it was first produced in 1842.  In the US, the Pilsner was brewed by German immigrants using a six-row barley which had a higher tannic acid and protein content and greater husk per weight than in Europe.  Rice gained popularity in the brewing of Pilsners due to grain rationing when most breweries began using it as a filler.

For a second attempt at recreating a historic beer, we are once again happy with the results.  The Pre-Prohibition Pilsner has a great aroma and color and based on friend’s reactions, it really hit the tasting mark.  I would heartily recommend this recipe to fellow home brewers.  It was definitely well worth it!

The original recipe from Brewery.org
Full Mash Ingredients
•6 lbs. six-row lager malt
•2 lbs rice (ground)
•1/2 lbs soy grits ( from health food store )
•1 1/2 oz Hersbrucker 6% alpha-acid
• 1/2 oz - Hallertauer 5% alpha-acid
•1/8 oz Hersbrucker 6% alpha-acid
•1/2 oz of Hallertauer
•Red Star lager Yeast

Step by Step:
1. Cook rice in 1 gallon plus 3 cups water for 30 minutes.
2. Preheat mash tun and add 1 3/4 gallons of 120˚F water.
3. Adjust rice temperature to 190˚F with 1 gallon of hot water.
4. Add rice to mash tun and immediately mash in malt and soy grits.
5. The temperature should end up between 150 and 155˚F.
6. Hold at 150-155˚F for 1 hour and 30 minutes.
7. Sparge with 165˚F water to collect 5 1/2 gallons of wort.
8. Boil wort for 1 hour using the following hop schedule:
• 60 minutes - 1 1/2 oz. of 6%     alpha-acid Hersbrucker
• 30 minutes - 1/2 oz. of 5%   alpha-acid Hallertauer
• 10 minutes - 1/8 oz. of 6%   alpha-acid Hersbrucker
9. Add 1/2 oz. of Hallertauer after turning off the boil and cover brew kettle.
10. Cool to 55˚F.
11. Pitch with about 14 grams Red Star lager Yeast (remember this is 1924).
12. Ferment & Condition at 55˚F.
13. O.G. - 1.040, T.G. 1.010
14. Bottle with 3/4 - 1 cup of priming sugar.

Beer Jellies

By Jeff Burns

There is an old saying:  Beer is liquid bread.  There’s no doubt that beer has been just as important in history as bread, and just as ubiquitous.  Beer was first brewed thousands of years ago by ancient Mesopotamians and Egyptians, and some form of beer or cider has been commonly consumed by people of all ages in cultures around the world ever since, more commonly consumed than water in some places and times. In the United States, there’s been a huge boom in homebrew and craft beer making, and beer lovers have more choices than ever before.  So, when my wife and I first saw jellies made from beer at an event a few years ago, it made sense.  We make jellies from fruit juices, why not beer jellies?   Fortunately, fellow Histocrat Margaret Duncan and her husband David are homebrew hobbyists and graciously offered to supply varieties, including historic recipes like a porter from 1744and a pilsner from the early 20^th century, for our experiments.

We experimented and tasted and sold our products at farmers markets.  They taste good and attract a lot of attention because they’re unique.  They’re great on bread, just like fruit jellies and jams, but I’ve also used them extensively in cooking, adding them to sauces and chili and for marinating and grilling vegetables, seafood, and meats.  Whenever we find something different in a beer or cider, our first thought is “what kind of jelly would that make?”

When we started, we read a few blogs and looked at some recipes, and I came up with a basic recipe that seems to work for all types of beer and for hard ciders as well.  (I would also use the same recipe for soft drinks.)  Some beer jelly makers add various ingredients and spices to complement the beers’ flavors, but ours have been pretty simple so far.

How do you do it?  You need two regular bottles or cans or one big bottle, 1 box of pectin, and 3 cups of sugar. As with any canning process, you start by sterilizing and preparing jars and lids.

You need a deep stainless steel pot. The beer will make a fast and furious foam, and the cooking part is very quick. If you don’t give it your full attention, you’ll end up with beer foam all over your stovetop and a great beer-y smell throughout the kitchen.  In the pot, mix the beer and pectin.  Bring to a boil, constantly stirring.  When it’s a rapid boil, add the sugar, bring back to a boil for a minute, and you’re done.  Ladle or pour it into the jars and process for 10 – 15 minutes.  Most of the time, you skim the foam off the top before putting jelly into jars, but I leave the foam on beer jellies.  That means pouring takes a little longer, but the jars look like they have suds on top. After processing, it has to set. The setting time varies. Setting is often the bane of jellymakers.  Some jellies firm up quickly, some don’t, and some have to be re-done.  Generally, I’ve found that ciders work well, and lighter beers might take longer than stouter beers.

As far as taste goes, the jelly is remarkably true to the beer or cider, and of course the alcohol content is cooked off in the process, leaving the flavors behind.  Try making your own or check your local farmers market; I bet you’ll find a vendor.  Enjoy!

Recreating History: Home Brewing a 1744 Porter

1744 Porter Home Brew

By David Duncan

Do you like Beer and History? How about combining the two! As a home brewer, I have been experimenting with beer recipes for quite some time.  I am by no means a master brewer, just a guy who loves beer—drinking it, as well as brewing it.  The idea to brew an historical recipe is not unique, indeed I used the George Washington “Small Beer” recipe for inspiration.  However, when it came to actual brewing, I went with a 1744 Porter instead of Washington’s recipe.



George Washington's
"Small Beer" Recipe

The first President's personal recipe for "small beer," appears in a notebook dating from 1757 that Washington kept while he served as a colonel in the Virginia militia.  Unfortunately, the recipe is problematic and if translated into modern ingredients, it does not make a good tasting beer according to many comments on beer message boards. So, apologies to General Washington, but his recipe will be left to history and not my Beer Fridge.

When it comes to beer, I am all about basic home brewing.  So, I embraced the 1744 Partial Mash Recipe from Brew Your Own Magazine, December 2013 Issue.
The ingredients for the 1744 Porter:
9.5 lb. Amber Liquid Malt Extract
1 lb. 2-Row Pale Malt
1lb. Brown Malt
0.5 Black Malt
12 AAU Columbus Hops
Wyeast 1098 British Ale Yeast
Priming Sugar for Bottling

Brewing the 1744 Porter

The brewing of the 1744 Porter followed the standard process of crafting beer. The crushed grains were placed in a muslin bag and allowed to steep in two gallons of boiling water. This takes place for thirty minutes and we were careful not to allow the temperature to rise above 165 degrees Fahrenheit. This process is historically the same, as it involves activating grains to turn them into a malt grain. This removes the starch and releases the enzymes, and at this point it is now wort (beer). Wort is the liquid extracted from the mashing process during the brewing of beer. It contains the sugars that will be fermented by the brewing yeast in order to produce alcohol.

The malt extract was added to the wort and boiled for another ninety minutes. The malt extract gives the beer its body and adds additional sugars. Then the hops were added. Hops are used primarily as a flavoring and stability agent in the beer, but they are also used for aroma. In the end, hops balance the sweetness against the bitterness of the beer.

The wort was then quickly cooled to 70 degrees Fahrenheit, and three gallons of water added to the wort.  The yeast was then added to the beer which converts the sugars to alcohol and carbon dioxide.  At this point a sample was taken to measure the original gravity, it measured at 1.078.

The beer was allowed to ferment for seven days when it was then transferred to a secondary container to allow fermentation for an additional two weeks. This step is called the two-stage secondary fermentation process and allows the beer to have more clarity and an overall better, purer flavor.

After two additional weeks, we started the bottling process. The 1744 Porter was transferred to a bottling bucket and priming sugar added.  When bottling, we always dissolve the priming sugar into two cups of boiling water. The priming sugar adds carbonation to the Porter.  At this point, another sample was taken and the final gravity was recorded at 1.021.

Although I was attempting to recreate a 1744 Historical Porter, we did use modern ingredients and equipment to make it.  However, I judge the intent to be as important as the authentic historical concept.  So, what is a Porter?  Porter by name is mentioned as early as 1721, and seems to be a more-aged development of the brown beers that were being made in London.  Indeed, Porter was the first beer to be aged at the brewery and dispatched in a condition fit to be drunk immediately. It was the first beer that could be made on any large scale and were strong beers by modern standards.

For a first attempt at recreating a historic beer, I am incredibly happy with the results.  The 1744 Porter has a great aroma and color, and based on several friends reactions, it really hit the tasting mark.  I would heartily recommend this recipe to fellow home brewers.  It was definitely well worth it!