« on: December 07, 2010, 08:43:46 PM »
I'll take a real wild stab at a generic light lager recipe that might help you out.
The most important thing of all is the water. Use distilled water. Second most important thing is, well okay, it's got to be all-grain. Trust me on this. Third most important thing is a long vigorous 90 minute boil (or more) to eliminate DMS.
For 5 gallons, try about 7.5 pounds of pilsner malt -- maybe half American and half German or something like that -- as well as a half pound of corn sugar and a half ounce of any kind of "old style" hops such as Tettnanger or Hallertauer added in the boil. Mash the grains at 150 F for an hour, boil for 90 minutes, and chill and ferment in the upper 40s for a month with whatever lager yeast you like (2308 or 2042 or whatever should be fine for this), and that's it, in a nutshell. If it doesn't turn out quite right, try watering it down a little with more distilled water. Yes, seriously! I believe this is how the big boys do it anyway -- to make BMC, it's been rumored that they actually make a high strength pilsner but then water it down to make the light American lager that sells so well. This probably saves a bundle on energy and transportation costs for them.
So anyway..... if this recipe isn't precisely right for Old Style, it will get you in a pretty close ballpark. Good luck. :cheers: