Email to Linda Leone      

Beer, Pabst blue ribbon homemade

Source of Recipe

Pabst


Recipe Introduction

Many consumer failures can be averted by using a starter consisting of: 1 package of yeast, 2 ounces of sugar, 1 pint of 72F water. Let starter stand for 3-4 hours before mixing into crock with malt solution. Things to remember: Cleanliness of utensils, including bottles, siphon hose, crowns and crock is essential for good results. Wash everything in soda solution or detergent before and after each batch. A 7 or 9 gallon crock can be used to prevent messy foam-over.

List of Ingredients

1-3/4 pounds, sugar
1 can, Blue Ribbon hop-flavored malt syrup
yeast
water



Recipe

Dissolve sugar and malt syrup in 6 quarts of hot water. Stir until dissolved. Pour 14 quarts of cold water into a crock that has been scoured with Arm & Hammer baking soda and rinsed with clear water. Add hot solution of malt, sugar, and water. The temperature should be about 65F. Dissolve a cake of compressed or dehydrated yeast in a small quantity of lukewarm water (about 8 ounces of 75F water) and add to crock. Stir thoroughly. Cover crock with clean cloth and allow to ferment 4 or 5 days. Skim off foam after first and second days. Siphon beer into 12 ounce bottles. Before siphoning, place a scant 1/2 teaspoon of sugar into each bottle. Cap and allow to remain at 60-70F for 7-10 days. Cool and consume.