1.056
OG1.014
FG5.5%
ABV28
IBU4
SRMFermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 10.00 lb | 6-Row (US) | Mash | 80.00% |
| 2.50 lb | Flaked Maize (US) | Mash | 20.00% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Cluster - Pellet | Boil | 60 Minute(s) | 7.0% | 24.19 |
| 0.50 oz | Ahtanum - Pellet | Boil | 10 Minute(s) | 6.0% | 3.76 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 2035 American Lager Liquid Yeast | 73% - 77% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Irish Moss | 0.10 oz | Boil | 10 Minute(s) |
Target Water Profile
| Ca+2 | Mg+2 | Na+ | Cl- | SO42- | HCO3- |
|---|---|---|---|---|---|
| 50 | 10 | 15 | 63 | 75 | 40 |
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It was a local lager from the Peacock brewing company circa 1870. Legend has is that it was so popular that anheiser bush first made michelob in 1890 as a knock off.
I cannot find a recipe for the original, only some newspaper articles interviewing the brew master. He said he bought his hops from the Yakima valley. Doing some research, it sounds like ahtanum is the closest hop variety to what was grown in yakima in the 1870's.
He used floor malted local 6 row barley. I have found a source for relatively local floor malted 6 row.
The reviews of the beer mentioned a "rheinwine" taste. I took that to mean sweet and fruity, so added the flaked corn, which was a very common adjunct in the day, especially with 6 row.
I will be using local Rockford well water.
If anyone has any ideas on how to make this more authentic, please share.