| Author |
Message |
    
Chumley
Senior Member
Username: Chumley
Post Number: 6325
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Monday, June 13, 2011 - 07:38 pm: | 
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If the new corporate overlords are going to change the recipe, its time to clone the original.
From the website:
Pabst Blue Ribbon
American Style Premium Lager
Pabst Blue Ribbon is a premium lager brew crafted with a hefty infusion of 6-row barley in its ingredient package, a carefully balanced carbohydrate profile from corn syrup, and a unique combination of Pacific domestic hops blended with an imported Yugoslavian variety. Fermented with a pure culture of yeast and aged at high gravity, PBR is cellared and finished to the smooth, robust likeness of a fine Pilsner.
144 calories
12.8 grams of carbohydrates
I am thinking OG 1.045, 70% 6-row, 30% flaked maize, 15 IBUs Cascades and Mt. Hood, Styrians for finishing (maybe a quarter oz.) Yeast? Thoughts?
P.S. "likeness of a fine Pilsner" is pretty funny. |
mikel
Intermediate Member
Username: Mikel
Post Number: 346
Registered: 02-2001
Posted From: 166.234.229.21
| | Posted on Monday, June 13, 2011 - 08:00 pm: |
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Why not brew it to high gravity and then dilute down at kegging? I assume that's what they mean by "aged at high gravity". Bonus is you get more beer out of it! |
Chumley
Senior Member
Username: Chumley
Post Number: 6326
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Monday, June 13, 2011 - 11:22 pm: |
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Good idea. I believe I have read somewhere that Miller brews to 1.056, then dilutes thereafter to get their factory streams ("streams"....sort of sounds like piss). That would actually work better than brewing a 1.045 beer. |
dhacker
Senior Member
Username: Dhacker
Post Number: 2342
Registered: 11-2002
Posted From: 74.177.57.248
| | Posted on Monday, June 13, 2011 - 11:47 pm: |
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I like your recipe . .
So, now what target OG are you thinking . .1.056 or greater? And what pure culture of yeast will you pitch . . perhaps WY2007 or = ?
(Message edited by dhacker on June 13, 2011) |
Chumley
Senior Member
Username: Chumley
Post Number: 6327
Registered: 02-2003
Posted From: 71.217.135.190
| | Posted on Tuesday, June 14, 2011 - 02:34 am: |
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WY2007 or WY2035. Although for PBR, I'm thinkin' 2007.
I think 1.056 is as high as I want to go, in order to keep the beer clean. |
Chumley
Senior Member
Username: Chumley
Post Number: 6328
Registered: 02-2003
Posted From: 71.217.135.190
| | Posted on Tuesday, June 14, 2011 - 02:37 am: |
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Charlie Papazian, president of the Brewers Association, published the following tasting notes for Pabst Blue Ribbon in 2008: "A contrasting counterpoint of sharp texture and flowing sweetness is evident at the first sip of this historic brew. A slowly increasing hoppiness adds to the interplay of ingredients, while the texture smooths out by mid-bottle. The clear, pale-gold body is light and fizzy. Medium-bodied Blue Ribbon finishes with a dusting of malts and hops. A satisfying American classic and a Gold Medal winner at the 2006 Great American Beer Festival." |
davidwaite
Senior Member
Username: Davidw
Post Number: 2164
Registered: 03-2001
Posted From: 173.20.245.9
| | Posted on Tuesday, June 14, 2011 - 02:43 am: |
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Imagine my surprise when we went for wings at a local sports bar tonight and there was a new poster on the wall that said: "Now on tap!" with a picture of a cold can of PBR below the caption. 
Why screw around with flaked maize when the original apparently uses corn syrup? |
Chumley
Senior Member
Username: Chumley
Post Number: 6329
Registered: 02-2003
Posted From: 71.217.135.190
| | Posted on Tuesday, June 14, 2011 - 02:59 am: |
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Here is a place for all you recovering beer snobs:
http://www.pabstblueribbon.com/forum/Topic1147-2-1.aspx |
Chumley
Senior Member
Username: Chumley
Post Number: 6330
Registered: 02-2003
Posted From: 71.217.135.190
| | Posted on Tuesday, June 14, 2011 - 03:01 am: |
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Try finding corn syrup that doesn't have a bunch of crap added to it, David.
Now corn sugar, that might work nicely. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13008
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Tuesday, June 14, 2011 - 03:15 am: |
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If you know someone who works in a bakery, you should have a source for pure corn syrup without additives. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 7744
Registered: 03-2004
Posted From: 178.76.169.210
| | Posted on Tuesday, June 14, 2011 - 07:40 am: |
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AFAIK PBR is, or at least was, brewed at the Trenton,OH Miller plant where all beers are the products of five beer "streams." It may have changed. |
davidwaite
Senior Member
Username: Davidw
Post Number: 2165
Registered: 03-2001
Posted From: 209.255.144.129
| | Posted on Tuesday, June 14, 2011 - 01:37 pm: |
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Easily done in my part of the world. However, I would think any food coop or organic store would also have it. |
Bill Walton
Intermediate Member
Username: Vladie
Post Number: 289
Registered: 06-2003
Posted From: 206.205.111.98
| | Posted on Tuesday, June 14, 2011 - 04:44 pm: |
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Hey Chumley,
It is my understanding that the brewer at Bosco's brewpub in Nashville, Fred Scheer, used to be the corporate consulting brewmaster for Pabst. I don't know if he would be willing to talk or not, but if anyone could answer your questions it would be him. I met him a couple of times and he seemed like a nice enough guy, so it would seem worth taking a shot.
BW |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13009
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Tuesday, June 14, 2011 - 05:36 pm: |
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Fred Scheer would indeed be a good source for info about brewing back in the day. He's in his 70s now, but still active around the fringes of both commercial and homebrewing. I met him once; he's a bit of a character. Chumley, if you want his e-mail address send me a PM and I'll pass it along. |
Josh Vogel
Junior Member
Username: Loopie_beer
Post Number: 55
Registered: 02-2011
Posted From: 65.60.214.75
| | Posted on Thursday, June 16, 2011 - 12:33 am: |
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This is truly what I LOVE about this site... go look around at other forums and see how those individuals react when you say you want to clone a mass consumption beer such as PBR, Bud Light, etc. Those people go haywire and give you all kinds of crap.
I just did a light american lager not because I think they taste so great but because many of my friends like them and I want to show them that they can still have a little better flavor than the big 3 put out. Good luck on your recipe Chumley! |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1211
Registered: 07-2007
Posted From: 173.9.91.69
| | Posted on Thursday, June 16, 2011 - 03:05 pm: |
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I am thinking OG 1.045, 70% 6-row, 30% flaked maize, 15 IBUs Cascades and Mt. Hood, Styrians for finishing (maybe a quarter oz.) Yeast? Thoughts?
I would say a 70/30 mix of 6Row/2Row and then 40% Corn
Hope blend of Cluster and US Tettnanger
Something say... Like this:
Skotrats - East Kingston Pabst Blue Ribbon Clone
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
01-B Light Lager, Standard American Lager
Min OG: 1.040 Max OG: 1.050
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.36
Anticipated OG: 1.045 Plato: 11.3
Anticipated SRM: 2.3
Anticipated IBU: 15.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Daniels
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.0 3.93 lbs. Lager Malt(6-row) Canada 1.031 1
18.0 1.68 lbs. Lager Malt(2-row) Canada 1.036 2
40.0 3.75 lbs. Flaked Corn (Maize) America 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.40 oz. Cluster Whole 7.00 9.2 70 min.
0.40 oz. Tettnanger Whole 4.50 5.9 70 min.
Yeast
-----
EasYeast St. Louis Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.36
Water Qts: 14.04 - Before Additional Infusions
Water Gal: 3.51 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 70
Total Mash Volume Gal: 4.29 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
davidwaite
Senior Member
Username: Davidw
Post Number: 2176
Registered: 03-2001
Posted From: 209.255.144.129
| | Posted on Wednesday, July 06, 2011 - 04:08 pm: |
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Speaking of PBR:
http://www.youtube.com/watch?v=Khm6F-t7wYw |
mark taylor
Intermediate Member
Username: Marktaylo
Post Number: 390
Registered: 06-2003
Posted From: 71.146.85.83
| | Posted on Friday, July 08, 2011 - 11:25 pm: |
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When I taste Pabst these days it doesn't do justice to the Pabst I drank back in the 70's. Maybe it's just nostalgia effecting my memory but I recall it having a higher ibu level and flavor. In any case, here is my version of Pabst.
http://backyardbrewer.blogspot.com/2010/12/brewing-lagers.html
Note the use of rice instead of corn. I just tapped this beer and compared it to the Pabst avail. here and it taste identical.
mark
www.backyardbrewer.blogspot.com |
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