To start, I'm from Pennsylvania and love the taste of Yuengling lager. I did a massive search, and came across several posts on several forums claiming to be "Yuengling," so I grabbed them all, made up a spreadsheet, and am trying to piece together a single recipe. (I'd be happy to share the spreadsheet of "other" recipes for anyone who's interested.)
My research revealed that the beer is made using 6-row, corn grits, Crystal 60 (Briess 60L) and German lager yeast, and resulting IBU's are around 17.
This will be my first all-grain batch, and also my first attempt at lagering. I'm a little nervous, and would be happy to listen to suggestions.
RECIPE:
3 lbs. 6-Row
3 lbs. 2-Row
1 lbs. Cara-Pils
1 lbs. Corn Grits
.5 lbs. Crystal 60
.5 oz. Northern Brewer
.25 oz. Tettnanger
Wyeast 2035
There were some conflicts in the steeping instructions. One suggested 150 degrees, the other 158. I was going to shoot for the old standard - 153 degrees - for 90 minutes. I couldn't tell if it wanted me to add the corn grits during the boil, or after removing the grain during the mashing process.
Next, I've got questions about the lager process. One instruction said 50 degrees for seven days, "Drycetel rest" for 2 days, then rack to carboy and lower the temp four degrees per day until it hits 30 degrees, then hold it for four more weeks.
Another recipe just said seven days at 68 degrees, 14 days at 65 degrees.
I'd like to do this batch in about two weeks, so thoughts and suggestions would be appreciated. Thanks.
My research revealed that the beer is made using 6-row, corn grits, Crystal 60 (Briess 60L) and German lager yeast, and resulting IBU's are around 17.
This will be my first all-grain batch, and also my first attempt at lagering. I'm a little nervous, and would be happy to listen to suggestions.
RECIPE:
3 lbs. 6-Row
3 lbs. 2-Row
1 lbs. Cara-Pils
1 lbs. Corn Grits
.5 lbs. Crystal 60
.5 oz. Northern Brewer
.25 oz. Tettnanger
Wyeast 2035
There were some conflicts in the steeping instructions. One suggested 150 degrees, the other 158. I was going to shoot for the old standard - 153 degrees - for 90 minutes. I couldn't tell if it wanted me to add the corn grits during the boil, or after removing the grain during the mashing process.
Next, I've got questions about the lager process. One instruction said 50 degrees for seven days, "Drycetel rest" for 2 days, then rack to carboy and lower the temp four degrees per day until it hits 30 degrees, then hold it for four more weeks.
Another recipe just said seven days at 68 degrees, 14 days at 65 degrees.
I'd like to do this batch in about two weeks, so thoughts and suggestions would be appreciated. Thanks.