Pbr Bronze Recipe
Make Pbr Bronze Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with PBR BRONZE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
PBR BRONZE
Method
PBR BRONZE
Mashing the Grains
In a large brewing kettle, bring 5 gallons of water to a temperature of 160°F (71°C).
Adding the Grains
Add 10 cups of Pale Malt, 2 cups of Crystal Malt, and 0.5 cups of Roasted Barley to the kettle. Stir well to ensure all grains are submerged in the water.
Mashing Process
Maintain the temperature at 150°F (65°C) for about 60 minutes. Stir occasionally to avoid clumping.
Sparging
After mashing, slowly drain the wort into another pot, then rinse the grains with hot water (170°F/77°C) to extract more sugars.
Boiling the Wort
Bring the wort to a boil and add 1 cup of Cascade hops. Boil for 60 minutes, stirring occasionally.
Cooling the Wort
Once boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
Fermentation
Transfer the cooled wort to a fermentation vessel and add the yeast packet. Seal with an airlock and let it ferment for 1-2 weeks at room temperature.
Bottling
After fermentation, dissolve 3 cups of priming sugar in a small amount of water, add this to the wort, and then bottle the beer using sanitized bottles.
Carbonation
Allow the bottled beer to carbonate at room temperature for another 1-2 weeks.
Enjoying the Beer
Once carbonated, chill the bottles and enjoy your home-brewed PBR BRONZE!