Pabst Blue Ribbon Clone Recipe

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

Steep Carapils in 2 gallons of 155°F water for 30 minutes. Do not let the water exceed 170°F .

Remove grains and stir in the LME, ensuring it is fully dissolved.

Bring the wort to a rolling boil and add the 60-minute hop addition.

With 15 minutes remaining, add the corn sugar, Willamette hops, and a clarifier (Irish Moss or a whirlfloc tablet).

Turn off the heat and chill the wort as quickly as possible to 70°F.

Transfer to a sanitized carboy and top up to 5.5 gallons with cold, filtered water.

Aerate the wort vigorously for 2 minutes before pitching the yeast.

Ferment at 52°F for 10-14 days until gravity is stable.

Cold 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: _______________

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Fermentables

Hops Schedule

Yeast

Brewing Instructions