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Yuengling "Lager" Clone
Premium American Lager • Extract • 5 gal
Although this recipes is utilized to be fermented as an ale, it is called a "Lager" clone since it tastes darn near like Yuengling.
July 23, 2002 pm 07:33pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .66 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .33 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3.5 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Steep grains to 170-180 degrees F. Swish well % remove bag, allow to drain, DO NOT SQUEEZE BAG! Bring wort to boil and add extracts as normal. Boil time is 1 hour. Add hops as shown. Add Irish moss last 15 minutes of Boil.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: C - Premium American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.046 - 1.056 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 12.4 SRM | 2 - 6 | |
| Alcohol: | 5.7% ABV | 4.6% - 6% | |
| Bitterness: | 36.3 IBU | 15 - 25 | |
Discussion
IBUs are off in Recipe
2004-09-25 4:04pm
Even though the IBUs are off on this recipe generator, try brewing it. It's an easy, dead-on ale version of Yuengling. I don't know why it shows the color so darn dark, it comes out perfect. Rob
Cider yeast?
2013-03-11 1:37pm
How does the cider yeast compliment this?
Post a Comment
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