Popcorn Barley Rye (PBR)
Brewed: 1/20/2019 Kegged: 2/6/2019
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.
For more information on PBR see Sheppy's Blog: PBR.
| 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 |
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| Measured OG: | 1.045 | Measured FG: | 1.012 | ||||
| ADF: | 73 | Measured ABV: | 4.3 |
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
| 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
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 ... | ||||||
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