Prohibition Beer Recipes

In the era of Prohibition, where the taps were dry but the spirits far from it, intrepid individuals took matters into their own hands – and kitchens. Homebrewing became the clandestine art of the day, with people concocting simple, yet ingenious, beer recipes that could rival any speakeasy’s secret stash. In a world thirsting for a good time, the bubbling pots and hush-hush gatherings birthed a subculture of beer rebels.

So, buckle up your suspenders and dust off that fedora, because we’re about to embark on a journey into the world of Prohibition beer recipes – where necessity brewed not only innovation but a whole lot of fun!

Brewing at Home

During Prohibition, the home brewing movement surged, driven by the thirst for a good brew in a time of dry taps. As bars and breweries closed their doors, individuals turned their homes into makeshift breweries, embracing a clandestine craft to keep the spirit of beer alive. The movement wasn’t a small-scale rebellion; it was a national phenomenon.

Historical data reveals a significant spike in the number of confiscated stills and homebrewing equipment during this period. In 1920, the first year of Prohibition, the U.S. Department of Justice reported seizing over 7,000 stills. By 1925, that number had skyrocketed to more than 15,000.

The home brewing movement wasn’t just a quirky trend; it was a testament to people’s determination to savor their suds, even if it meant brewing it themselves behind closed doors. The numbers speak volumes about the scale of this movement, proving that when the taps ran dry, American ingenuity found a way to keep the beer flowing.

Prohibition Beer Recipe #1:

Ingredients:

• 3 lbs malt extract (commonly malt syrup)
• 1 lb corn sugar
• 1 oz hops (for bitterness)
• 1 packet of ale yeast
• 5 gallons of water (for boiling and fermentation)

Instructions:

1. Begin by heating 2.5 gallons of water in a large pot. Bring it to a gentle boil.
2. Gradually dissolve the malt extract and corn sugar into the boiling water, stirring continuously to prevent clumps.
3. Once dissolved, add the hops to the boiling mixture. Continue to boil for about 45 minutes, stirring occasionally.
4. After boiling, cool the mixture rapidly using an ice bath or other cooling methods.
5. Transfer the cooled mixture (now called wort) to a sanitized fermenter.
6. Top up the fermenter with additional water to reach the desired 5-gallon volume.
7. Sprinkle the ale yeast over the wort’s surface, allowing it to settle for a few minutes.
8. Seal the fermenter with an airlock to allow gases to escape during fermentation.
9. Store the fermenter in a cool, dark place for approximately one to two weeks, or until fermentation subsides.
10. Once fermentation is complete, transfer the beer into sanitized bottles, leaving sediment behind.
11. Cap the bottles securely and let them carbonate for an additional two weeks.
12. Chill, pour, and enjoy your homemade Prohibition-style beer, crafted with a dash of rebellion and a hint of history!

Prohibition Beer Recipe #2:

Ingredients:

• 6 lbs light dry malt extract
• 1 lb crystal malt (crushed)
• 1 oz Cascade hops (bittering)
• 1 oz Cascade hops (flavor)
• 1 packet of American ale yeast
• 5 gallons of water (for boiling and fermentation)

Instructions:

1. In a large pot, bring 2.5 gallons of water to a gentle boil.
2. Add the crushed crystal malt to a grain bag and steep it in the hot water for about 30 minutes, maintaining a temperature of around 150-160°F.
3. Remove the grain bag and let it drain into the pot. Discard the grain bag.
4. Stir in the dry malt extract until fully dissolved.
5. Add the bittering hops (1 oz Cascade) and boil the mixture for 45 minutes.
6. Add the flavor hops (1 oz Cascade) and continue boiling for an additional 15 minutes.
7. After boiling, cool the wort rapidly using an ice bath or a wort chiller.
8. Transfer the cooled wort to a sanitized fermenter.
9. Top up the fermenter with additional water to reach the 5-gallon mark.
10. Sprinkle the American ale yeast over the wort’s surface and let it settle for a few minutes.
11. Seal the fermenter with an airlock and store it in a cool, dark place for one to two weeks, or until fermentation completes.
12. Transfer the beer into sanitized bottles, leaving sediment behind.
13. Cap the bottles securely and allow them to carbonate for an additional two weeks.
14. Chill, pour, and savor the taste of rebellion with your Prohibition Pale Ale.

Prohibition Beer Recipe #3:

Ingredients:

• 5 lbs dark malt extract
• 1 lb chocolate malt (crushed)
• 1 lb flaked barley
• 1 oz East Kent Goldings hops (bittering)
• 1 oz East Kent Goldings hops (flavor)
• 1 packet of Irish ale yeast
• 5 gallons of water (for boiling and fermentation)

Instructions:

1. Bring 2.5 gallons of water to a gentle boil in a large pot.
2. Place the crushed chocolate malt and flaked barley in a grain bag and steep it in the hot water for 30 minutes, maintaining a temperature of 150-160°F.
3. Remove the grain bag and let it drain into the pot, then discard the grain bag.
4. Stir in the dark malt extract until fully dissolved.
5. Add the bittering hops (1 oz East Kent Goldings) and boil the mixture for 45 minutes.
6. Add the flavor hops (1 oz East Kent Goldings) and continue boiling for an additional 15 minutes.
7. After boiling, cool the wort rapidly using an ice bath or a wort chiller.
8. Transfer the cooled wort to a sanitized fermenter.
9. Top up the fermenter with additional water to reach the 5-gallon mark.
10. Sprinkle the Irish ale yeast over the wort’s surface and let it settle for a few minutes.
11. Seal the fermenter with an airlock and store it in a cool, dark place for one to two weeks, or until fermentation completes.
12. Transfer the stout into sanitized bottles, leaving sediment behind.
13. Cap the bottles securely and allow them to carbonate for an additional two weeks.
14. Chill, pour, and relish in the secrecy of your Speakeasy Stout, a taste of rebellion from the Prohibition days.

Wrapping It Up

During Prohibition, homebrewing wasn’t just a hobby; it was an act of rebellion. These simple recipes, born out of necessity, exemplify the resourcefulness of a generation determined to keep the spirit of beer alive. As we sip on modern craft brews, let’s raise a glass to the covert brewers of yesteryear, whose ingenuity and resilience left an indelible mark on the history of beer.