Azure Ribbon American Lager Clone Beer Kit - Extract

Description

Your Azure Ribbon American Lager Clone is modeled on Pabst Blue Ribbon and gives you a light, crisp lager with a clean finish. The 4 lbs of Pilsen Light Dry Malt Extract supplies the malt backbone while 1.5 lbs of flaked maize and 1 lb of Brewers 2-Row keep the body light and add a touch of sweetness. Steeping the 8 oz of Carapils (Dextrin) Malt improves mouthfeel without adding noticeable flavor. Cluster hops at 60 minutes provide gentle bitterness that balances the malt, and the Saflager S-189 lager yeast ferments cleanly so the delicate malt and hop notes remain up front.

Your Real Fake Azure Ribbon American Lager - Extract Clone Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 5.0% - 5.6%
• Original Gravity: 1.044 - 1.052
• Final Gravity: 1.008 - 1.011
• IBUs: 14
• SRM: 3

Ingredients

Malt Extracts

• 4 lbs Pilsen Light Dry Malt Extract

Adjuncts and Specialty Grains (combined in one bag)

• 1.5 lbs Flaked Maize
• 1 lb Brewers 2-Row Malt
• 8 oz Carapils (Dextrin) Malt

Hops (substitutions based on availability)

• 0.5 oz Cluster Hops (60 mins)
• 0.5 oz Cluster Hops (0 mins)

Yeast (substitutions based on availability)

• 1 packet Saflager S-189 Lager Yeast

Also Included

• 5 oz Priming Sugar
• 1 Muslin Grain Bag
• 1 Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 0.5 oz Cluster Hops (60 mins)
• 0.5 oz Cluster Hops (0 mins)

1. Sanitize all brewing equipment thoroughly.
2. Heat 2.5 gallons of water to 155°F.
3. Place the Flaked Maize, 2-Row Brewers Malt, and Carapils Malt in a mesh bag and steep for 20 minutes.
4. Remove the bag and let it drain into the pot.
5. Bring the water to a gentle boil.
6. Remove from heat and stir in 4 lbs of Pale DME until fully dissolved.
7. Return to heat and bring to a boil.
8. Add 0.5 oz Cluster Hops at 60 minutes (bittering).
9. Add Irish Moss/Energizer Combo Packet with 15 mins Remaining.
10. Add 0.5 oz Cluster Hops at 0 minutes (flameout).
11. Boil for a total of 60 minutes.
12. Cool the wort rapidly to 50°F using an immersion or counterflow chiller.
13. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to exactly 5 gallons.
14. Pitch the Lager Yeast into the fermenter.
15. Ferment at 50°F for 2 weeks.
16. Gradually lower the temperature to 35°F and lager for 4–6 weeks.

Bottle Conditioning

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

Kegging

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