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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through September 14, 2011 * Cloning PBR < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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