Pottsville Common (Yeungling Lager Attempt)
# 46 Pottsville Common
Premium American Lager
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 7.18 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.13 %
6.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 61.54 %
2.50 lb Corn, Flaked (1.3 SRM) Grain 25.64 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 %
0.25 oz Chinook [11.40 %] (60 min) Hops 10.6 IBU
0.50 oz Cascade [7.50 %] (30 min) Hops 10.8 IBU
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.48 % Actual Alcohol by Vol: 4.17 %
Bitterness: 21.4 IBU Calories: 205 cal/pint
Est Color: 9.6 SRM Color: Color
Mash Name: Single Infusion, Light Body Total Grain Weight: 9.75 lb
Sparge Water: 4.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 12.19 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 7.80 qt of water at 200.2 F 168.0 F
Taste is spot on for Yeungling. Color is just a bit light. Next time I think I'll use a darker Crystal malt, but I wanted to share for AGers looking for a Yeungling recipe. I used the 2112 since I can't yet Lager effectively.
Ooo. This looks tempting. I miss me some Yuengling.
Keep me posted as to how this is turning out. I grew up about 20min from Pottsville and am an avid Yuengling consumer...when homebrew isn't on tap of course.
I've never used that much flaked corn in a recipe, what will that much eventually impart onto it?
So would you step up the .75 lbs of Crystal Malt to 1 or 1.25 lbs or would you go to something like 100 or 120 L to get the desired color?
I can't wait to make this. Big fan of Yeungling... I think I'm going to substitute the mentioned yeast for White Labs WLP810 since my LHBS sells White Labs and not Wyeast...
Well, I brewed this and my starting gravity was a little high around 1.056 and it tasted sweet and smelled of sweet potatoes!!! Awesome. Now a week later, the Nottingham took that down to 1.012 so that's cool, and the hydro sample tasted GREAT! I'm cold crashing it now down to 58* to let it clear a little...
I'm interested in hearing how Nottingham works in this recipe.
The Nottingham is STILL working its magic. I have it in an ice water bath right now at about 57* for the last week. It has went down to 1.010 since the 04/08/2010 when it was 1.012.
Oh, and according to BeerSmith this thing is at about 6.13% ABV now!!!
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