Pre-Prohibition Lager
Historical BeerBJCP 27A3
American lager from before Prohibition with more malt/hop character
A clean, refreshing, but bitter pale lager, often showcasing a grainy-Loss adjunct flavor.
How to Brew a Pre-Prohibition Lager
Typical Malts
- ● Pale Ale malt
- ● Corn
Typical Hops
- ● Saaz
- ● Hallertau Mittelfrüh
- ● Tettnanger
Yeast
● Lager yeast (e.g. W-34/70, S-23)
Style Requirements
Typical Flavors
FAQ about Pre-Prohibition Lager
What is a Pre-Prohibition Lager?
A clean, refreshing, but bitter pale lager, often showcasing a grainy-Loss adjunct flavor.
How much alcohol does a Pre-Prohibition Lager have?
A Pre-Prohibition Lager typically has 4.5–6% ABV. Original gravity ranges from 1.044–1.06, final gravity from 1.01–1.015.
How bitter is a Pre-Prohibition Lager?
A Pre-Prohibition Lager has 25–40 IBU (International Bitterness Units). This is moderate bitterness.
What ingredients do you need for a Pre-Prohibition Lager?
Typical malts: Pale Ale malt, Corn. Typical hops: Saaz, Hallertau Mittelfrüh, Tettnanger. Yeast: Lager yeast (e.g. W-34/70, S-23).
Do you need special equipment for a Pre-Prohibition Lager?
Yes, a Pre-Prohibition Lager is a lager and requires fermentation at 8–12°C (46–54°F). You'll need a fermentation fridge or cool cellar.
Useful Calculators
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