PBR Clone Beer Kit - Extract

The PBR Clone Beer Kit - Extract makes a light and crisp American lager that mirrors the iconic taste of Pabst Blue Ribbon. With the PBR Clone, you can replicate the classic flavor using liquid malt extract, ensuring a smooth brewing experience. This kit is designed for those who appreciate the subtle nuances of a well-balanced lager. You’ll find that the 6 lbs of Pale Dry Malt Extract (DME) provide a solid malt backbone, while the 1.5 lbs of flaked corn adjuncts contribute to the light body and slightly sweet undertones, perfectly matching the original’s flavor profile.

As you steep the 0.5 lbs of Carapils (Dextrin) Malt, you’ll enhance the beer’s mouthfeel, giving it a fuller texture without overpowering the palate. The addition of 0.5 oz of Cluster Hops, boiled for 60 minutes, imparts a gentle bitterness that balances the sweetness, creating a harmonious blend of flavors. The included packet of Lager Yeast ensures a clean fermentation, allowing the delicate flavors to shine through. This kit is perfect for you if you’re looking to enjoy a refreshing, easy-drinking lager that you can proudly say you brewed yourself. Whether you’re a seasoned homebrewer or just starting out, the PBR Clone Beer Kit - Extract offers you the opportunity to create a beer that’s both familiar and satisfying.

ABV: 4.8%
IBU: 10
BU/GU: 0.22
Original Gravity (OG): 1.045
Final Gravity (FG): 1.008
SRM: 2
Degrees Plato: 11

Extracts:
6 lbs Pale Dry Malt Extract (DME)
Adjuncts and Specialty Grains:
1.5 lbs Flaked Corn (steeped)
0.5 lbs Carapils (Dextrin) Malt (steeped)

Hops:
0.5 oz Cluster Hops (60 min)

Yeast:
1 packet Lager Yeast

Additives:

5 oz Priming Sugar
1 Muslin Bag

Prepare Equipment:

Sanitize all brewing equipment thoroughly.

Steep Specialty Grains:

Heat 2.5 gallons of water to 155°F.
Place the Flaked Corn and Carapils Malt in a mesh bag and steep for 20 minutes.
Remove the bag and let it drain into the pot.

Dissolve Malt Extract:

Bring the water to a gentle boil.
Remove from heat and stir in 6 lbs of Pale LME until fully dissolved.
Return to heat and bring to a boil.

Boil and Hop Additions:

Add hops at the following time:
0.5 oz Cluster Hops at 60 minutes (bittering).
Boil for a total of 60 minutes.

Cool and Transfer:

Cool the wort rapidly to 50°F using an immersion or counterflow chiller.
Transfer the wort to a sanitized fermenter and top off with cold water to exactly 5 gallons.

Fermentation:

Pitch the Lager Yeast into the fermenter.
Ferment at 50°F for 2 weeks.
Lagering:

Gradually lower the temperature to 35°F and lager for 4–6 weeks.

Packaging Options:

Priming for Bottling:

Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution gently, without aerating the beer.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:

Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.