Beer Diary...

It's hard to ferment a lager at the proper temperatures here in San Miguel. Although I'm able to chill the wort down into the low to mid 50's f. with a plate chiller and post (ice bath) chiller, without a cold room or jacketed fermentor I'm helpless against the impact of the ambient temperature during the fermentation period. I considered this problem and decided to go ahead anyway and brew a version of my previously successful Pabst Blue Ribbon clone . My original recipe that I brewed while back in California is made up of 75% 2-row, 3% Munich malt and 22% Minute Rice and I generally followed the same recipe and lager yeast with one fairly large exception. In this case I used short grain white rice that I pre-cooked and then mixed in with the mash rather than going the easy course by using Minute rice. I also substituted a small percentage of crystal #20 for the Munich malt I used in the original. I decided that my best approach for brewing this beer down here was ...