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Old 12-29-2011, 03:35 PM   #71
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Quote:
Originally Posted by shadows69 View Post
Last min changes on Brew day as follows

Yuengling Lager Clone 2.51

6#s 2row
2#s maize
.5#s Munich
1#s lb Rice Hulls(soaked in warm water)
.8#s 80L
.5#s carapils

1/2oz Clusters @60min
1/2oz Cascade @30min
Saflager dry S23 yeast (Pre-started on Stir plate from wort about one pint)
Mash in at 150 for 90mins (4 gals)
Mash out at 168 for 10mins (3.5 gals)
How did this turnout??
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Old 12-31-2011, 12:25 PM   #72
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It's in the keg. Will be tapping it tonight. Color and taste are almost dead on. It seems a little sweet. I went to school in Emmaus years ago.

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Old 01-05-2012, 12:05 PM   #73
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Any updates on this?

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Old 01-05-2012, 02:06 PM   #74
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It's about as close to a clone as it' s going to get, after 3 weeks in the keg after the lager process.

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Old 01-06-2012, 05:04 PM   #75
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Did you think lagering it made a difference? I'd like to try the ale version as soon as my grain comes in.

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Old 01-06-2012, 05:47 PM   #76
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The answer in short is yes because lagering makes the beer taste much smoother. That's not to say you couldn't try it with an ale yeast, something like so5 or 1056. Give it a try and let us know your results. I would guess it would taste more like an October fest that was produced by them this year. Still looking for the bock recipe that is to come out the end of January.

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Old 01-06-2012, 10:32 PM   #77
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Quote:
Originally Posted by jprice
Did you think lagering it made a difference? I'd like to try the ale version as soon as my grain comes in.
If you are planing a ale version I would consider the California lager yeast it fermentation temp is 68F. I made it with this the first time and it was excellent. A clean ale yeast will be good but don't think it will taste as intended. You would be making a cream ale. Good luck
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Old 01-06-2012, 11:26 PM   #78
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OK here's a pic. Not as clear as I would like but you get the idea.

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Old 01-06-2012, 11:27 PM   #79
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Sorry here it is. I hope!

imag0123.jpg  
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Old 01-06-2012, 11:28 PM   #80
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There you go!

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