Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.042
Target FG 1.008
Est. ABV 5.5%
Bitterness 10 IBU
SRM 3
This Pabst Blue Ribbon extract clone recipe is a crisp, clean American Standard Lager that balances subtle malt sweetness with a mild floral hop aroma. This refreshing brew is designed to be highly sessionable and crystal clear.
Fermentables
8 oz Carapils (Steep at 155°F for 30 minutes to improve head retention)
5 lbs Pilsen Light LME (Base malt extract for a clean profile)
1 lb Corn Sugar (Dextrose) (Added late in boil to dry out the body)
Hops Schedule
0.75 oz Liberty (4.5% AA) @ 60 min (Bittering addition for subtle herbal profile)
0.25 oz Willamette (5.0% AA) @ 15 min (Aroma addition)
Yeast
Fermentis SafLager W-34/70 – Classic dry lager yeast, excellent attenuation, 50-59°F
Brewing Instructions
1Steep Carapils in 2 gallons of 155°F water for 30 minutes. Do not let the water exceed 170°F .
2Remove grains and stir in the LME, ensuring it is fully dissolved.
3Bring the wort to a rolling boil and add the 60-minute hop addition.
4With 15 minutes remaining, add the corn sugar, Willamette hops, and a clarifier (Irish Moss or a whirlfloc tablet).
5Turn off the heat and chill the wort as quickly as possible to 70°F.
6Transfer to a sanitized carboy and top up to 5.5 gallons with cold, filtered water.
7Aerate the wort vigorously for 2 minutes before pitching the yeast.
8Ferment at 52°F for 10-14 days until gravity is stable.
9Cold crash the beer at 35°F for 7 days to clear it thoroughly before bottling or kegging.
Notes
Fermentation – Temperature: 50-55°F
Duration: 2 weeks primary, 4 weeks lagering at 35°F. Perform a diacetyl rest by raising temp to 68°F for the final 3 days of primary fermentation before lagering.
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity:________________ ABV: _______________
Ingredients
Fermentables
8 oz Carapils (Steep at 155°F for 30 minutes to improve head retention)
5 lbs Pilsen Light LME (Base malt extract for a clean profile)
1 lb Corn Sugar (Dextrose) (Added late in boil to dry out the body)
Hops Schedule
0.75 oz Liberty (4.5% AA) @ 60 min (Bittering addition for subtle herbal profile)
0.25 oz Willamette (5.0% AA) @ 15 min (Aroma addition)
Yeast
Fermentis SafLager W-34/70 – Classic dry lager yeast, excellent attenuation, 50-59°F
Directions
Brewing Instructions
1Steep Carapils in 2 gallons of 155°F water for 30 minutes. Do not let the water exceed 170°F .
2Remove grains and stir in the LME, ensuring it is fully dissolved.
3Bring the wort to a rolling boil and add the 60-minute hop addition.
4With 15 minutes remaining, add the corn sugar, Willamette hops, and a clarifier (Irish Moss or a whirlfloc tablet).
5Turn off the heat and chill the wort as quickly as possible to 70°F.
6Transfer to a sanitized carboy and top up to 5.5 gallons with cold, filtered water.
7Aerate the wort vigorously for 2 minutes before pitching the yeast.
8Ferment at 52°F for 10-14 days until gravity is stable.
9Cold crash the beer at 35°F for 7 days to clear it thoroughly before bottling or kegging.
Notes
Fermentation – Temperature: 50-55°F
Duration: 2 weeks primary, 4 weeks lagering at 35°F. Perform a diacetyl rest by raising temp to 68°F for the final 3 days of primary fermentation before lagering.
Brew Date:_________________________ Yeast:________________________________________
Original Gravity: _________________ Fermentation Temp: _________________
Days in Fermenter: ________________ Final Gravity:________________ ABV: _______________
Pabst Blue Ribbon Clone Recipe
