Table I: Profile of some selected Bushwick products of the 1950s.
The Beer Original Gravity
°P     SG
Final Gravity Apparent Extract IBUs Hop Type Color
Trommer's White Label (1949)* 12     1.049 1.012 -- 28 Cluster and Saaz --
Piels Real Draft (1958)+ 11.6     1.047 1.011 3.07 24++ ** 2.4
Rheingold Extra Dry (1958)+ 12.4     1.050 1.014 3.24 29.1++ ** 2.8
Schaefer+ 12.0     1.049 -- 3.14 24.2++ Cluster/Stryian Goldings 2.9
*     Data Courtesy of reference 5 and various published sources.
+     Data Courtesy of reference 6.
++   Original data in isohumulones; though a matter of some debate,
       we assume a 1:1 ratio between isohumulone and IBU values.
**   Not available; assume various Cluster strains of the time.

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Bushwick Pilsner (makes 5 gal)
8 lb       six-row malt
1 lb       flaked maize
1/2 lb     Munich malt
1/4 oz    Cluster hops, boil 60 min
1/4 oz    Cluster hops, boil 45 min
1 oz       Stryian Goldings, Saaz, or Halletauer hops, boil 45 min
1 tsp     Irish moss, for the last 10 min of the boil

To produce Trommer's pilsner, substitute 1 lb of malt for the pound of flaked maize. All water in the brewing process is soft.

A protein rest is necessary during the mash. Dough in malt with maize at 120 °F (49 °C) for 1/2 h. The rest provides the clarity, body, lack of chill haze, and resistance to oxidation (8) that is extremely important in light-colored beers.

Saccharification of the mash will occur when the mash is held at 155 °F (68 °C) for 45 min. This temperature is chosen for the building of dextrins, which gives the final product the desired body and mouthfeel to accompany the hops. Mashout at 168 °F (76 °C) and sparge with 168 °F water.

Boil the hops as noted in the recipe. Remove the hops from the wort, and chill the wort to 62 °F (17 °C). At a final volume of 5 gal, the original gravity should be between 1.045 and 1.050.

Yeast selection for the home brewer may be limited, unless one can obtain the Wallerstein or Christian Schmidt strain. I suggest using Wyeast New Ulm or Wyeast Munich. Ferment and lager according to traditional methods.

Fining or filtering the beer before bottling is essential for removal of proteins and achieving good clarity after secondary fermentation. If you decide to use finings, isinglass or Polyclar are excellent choices. Gelatin may also be used. If you decide to filter, I recommend a 0.4-µm filter from the output of a Cornelius keg.

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