Pabst Blue Ribbon Clone - Beer Recipe - Brewer's Friend

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Pabst Blue Ribbon Clone

124 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
URL: https://www.homebrewtalk.com/forum/threads/making-pabst-blue-ribbon.44487/page-2
Created: Tuesday January 28th 2020
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OG: 1.041 FG: 1.011 ABV: 4.0% IBU: 8

1.038
1.009
3.8%
8.2
2.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 74.8%
1.85 lb Flaked Corn1.85 lb Flaked Corn 40 0.5 25.2%
7.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Northern Brewer0.15 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 4.99 29.4%
0.21 oz Northern Brewer0.21 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 3.24 41.2%
0.15 oz Northern Brewer0.15 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 29.4%
0.51 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.05 ml Lactic acid Water Agt Mash 1 hr.
6 tsp Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
2.15 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
- Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.3 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.76 gal Infusion -- 150 °F 60 min
Elevate mash to 168 (do not exceed 170), settle grain bed, and clear runnings. Temperature 150 °F 168 °F --
5.18 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.76 11  
Mash volume with grains 3.34 13.4  
Grain absorption losses -0.92 -3.7  
Remaining sparge water volume (equipment estimates 6.18 g | 24.7 qt) 5.41 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Total: 8.17 32.7
Equipment Profile Used: System Default
 
Notes

Process for fermenting a low alcohol lager:
Ferment 2 weeks at 52°F
Let rise to 65°F For 1 week
Crash cool at 38°F for several days
Rack to secondary
Let rise to 65°F for 1 week
Crash cool at 38°F for 3 weeks

The rule for a lager, is it needs to be aged for several months, including fermentation, but then you need to drink quick! Several weeks in the bottle it's perfect, then it starts to fall off.

If you are using the Cream Ale Yeast Blend, you can ferment in the low to mid 60s (I prefer around 58-62°F) until fermentation starts to slow, then raise to the high 60S (68°F) for about a week. Leave it in the primary a total of about 4 weeks, to ensure all the sulfur has driven off (for single stage, or rack to secondary after 3 weeks for lagering.) Crash cool and keg or go straight to bottles.

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  • Last Updated: 2020-02-11 15:57 UTC