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Popcorn Barley Rye (PBR)

Brewed: 01/19/2019  

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 1.010 SG
Recipe Bitterness 27.4 IBUs (Rager) Alcohol by Volume 4.7 %
BU : GU   0.597        
Recipe Color 3.5 SRM
Measured OG:       Measured FG:    
ADF:       Measured ABV:    


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 [7.00 %] - Boil 10.0 min Hop 7 5.1 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 [7.00 %] - 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 162.5 F 150.0 F 75 min

Fly sparge with 6.12 gal water at 168.0 F

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:  
Pre-boil OG   (1.038 SG)   Pre-boil Vol   (8.23 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
01/16/2019 esheppy
Bought ingredients today. Brewing this weekend.
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