Yuengling Lager

Posted by Ben Evert | 2:00 AM | , | 0 comments »

This week's recipe is a Yuengling Clone. Yuengling calls itself America's oldest brewery and is located here in Pennsylvania. I had the pleasure of touring the brewery in 2001 and it was excellent. Yuengling makes several products and this recipe is from Tastybrew.com is for the Amber Lager.

Notes About The Recipe

This recipes calls for rice. I know for a fact that Yuengling uses corn grits. Yes, corn grits, the kind that you can buy at the grocery store. I have used corn grits it recipes and I know that they can cause boil overs. So, after the malt begins to boil, slowly add the corn grits and stir to keep them from settling to the bottom of the pot.

Name Yuengling Clone

Description Lager Clone

Added by bsummers12

Date Submitted Fri, 23 Nov 2001 01:07 PM (GMT)

Ingredients
  • 4.5 lbs Laaglander Light Malt Extract
  • 1 lb Rice
  • 1 lb Cara-pils
  • .5 lb Crystal Malt
  • 1 oz Northern Brewer hops (60 mins)
  • 1/3 oz Tettnanger (10 mins)
  • 1/5 oz Saaz (5 mins)
  • California Lager 2112 yeast
Preparation
Steep grains in 1 gallon water at 158 degrees for 1/2 hour. Remove grains. Add DME and rice solids. Boil 1 hour adding hops at times listed above. Cool wort and pitch yeast.
Specifics

Style Lager

Recipe Type Partial Mash

Batch Size 5 US gallons

Original Gravity 1.047

Final Gravity 1.012

Boiling Time 60 mins

Primary Fermentation Plastic, 7 days @ 68 degrees

Secondary Fermentation Glass, 14 days @ 65 degrees

Other Specifics 22 IBU's 4.7% AC

Comments
Best after aging in bottle in a cool place 1 month.

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