Popcorn Barley Rye (PBR)
Brewed: 01/20/2019 Kegged: 02/06/2019
 In the SheppyBrew 2018 Year-End Brewing Stats article, I said I would like to do more new recipes and more lagers in 2019. So, in early 2019, I decided my 2nd beer of the year would be a new lager.
At first, since I'd never done a Category 1B American Lager, I thought I would try making one of those.
One of the defining ingredients for American Lagers is an adjunct like corn or rice. I decided to develop the recipe with popcorn, because that is fun.
At some point, for some reason, I thought it would be funny to have a beer name that resulted in the acronym PBR. Don't ask ... I have a weird sense of humor.
I already had the "P" ... "Popcorn". It took me awhile, but eventually it hit me that "Barley" could be the "B". Once I went there, "Rye" jumped out at me.
"Popcorn Barley Rye" "PBR"
So, I developed the recipe as an American Lager with Popcorn Barley and Rye. Rye doesn't really fit, but it is my beer. I can put rye in it if I want.
I had the recipe actually published on the website before I thought. "I want more hops". At that point, I decided to add some cluster hops, increase the ABV just a touch, and call it a Pre-prohibition Lager.
So, now I have this recipe.
It should be crisp and clean with a nice balanced bitterness and yummy cluster hop presence at the end.
I'm really looking forward to drinking this beer.
| PBR (Popcorn, Barley, Rye) --- Batch 1 |
| Style |
|
Pre-Prohibition Lager |
|
Batch Size |
|
6.00 gal |
| Type |
|
All Grain |
|
Boil Size |
|
8.23 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.046 SG |
|
Estimated FG |
|
1.009 SG |
| Recipe Bitterness |
|
28.0 IBUs (Rager) |
|
Alcohol by Volume |
|
4.9 % |
| BU : GU |
|
0.610 |
|
|
|
|
| Recipe Color |
|
3.5 SRM |
|
|
|
|
| Measured OG: |
|
1.045 |
|
Measured FG: |
|
1.012 |
| ADF: |
|
73 |
|
Measured ABV: |
|
4.3 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 6.00 g |
Calcium Chloride (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 9 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
81.8 % |
| 1 lbs |
Corn, Popped (1.3 SRM) |
Grain |
3 |
9.1 % |
| 1 lbs |
Rye Malt (4.7 SRM) |
Grain |
4 |
9.1 % |
| 0.500 oz |
Magnum [12.70 %] - Boil 55.0 min |
Hop |
5 |
22.3 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
6 |
- |
| 1.000 oz |
Cluster [7.80 %] - Boil 10.0 min |
Hop |
7 |
5.6 IBUs |
| 1.0 pkg |
Mexican Lager (White Labs #WLP940) [35.49 ml] |
Yeast |
8 |
- |
| 1.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
9 |
- |
| 1.000 oz |
Cluster [7.80 %] - Dry Hop 0.0 Days |
Hop |
10 |
0.0 IBUs |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 13.75 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(5.70gal, 0.41gal) of 168.0 F water
Recipe Notes
Make yeast
starter before brew day.
Water profile assumes BeerSmith Denver profile
start
Final: Ca=80; Mg=9; Na=21; SO=51; Cl=108; HCO3=104;
Mash / boil as
directed on recipe.
Chill as close to 50 degrees as possible. Ferment cold
for one week.
After a week, let the fermentation finish off at room
temperature.
Keg and carbonate.
Brewing Record
| Brew Date: |
|
|
|
Strike Temp: |
|
|
| Mash Temps: 150 |
|
|
| Pre-boil OG |
|
(1.038 SG) |
|
Pre-boil Vol |
|
(8.23 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|