kaptain_karma
Well-Known Member
My buddy from the east coast is missing one of his favorite beers from home. Does anyone know a decent clone recipe for Ying Ling? It would be a dream come true for a coast dude stuck in the middle of Missouri.
Ying Ling clone recipe
- Thread starter kaptain_karma
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SteveM
Well-Known Member
No recipe - but back east we spell it "Yeungling's!" Good luck with hunting down a nice clone - they make a heck of a beer.
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
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.
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
Best after aging in bottle in a cool place 1 month.
Found this on tastybrew.com have not tried it yet but plan to.
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
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.
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
Best after aging in bottle in a cool place 1 month.
Found this on tastybrew.com have not tried it yet but plan to.
Hmmmm.. fermenting all the way down to 1.012 even with 4.5 lbs of Laaglander in it? That stuff is only 65% fermentable. I'd have my doubts about getting a FG that low and an ABV that high. Laaglander will make a thick brew.
klcramer said:
Walker-san said:
Good catch.
That's a lager too, so you want as dry and as crisp as you can get. Laaglander won't get you anywhere close to that!
klcramer said:
Use ANY other brand of extract. Laaglander is the only one that I know of on the market that is high in dextrins and finishes with a high gravity.
By the way, is that "rice" actually rice malt extract or what? I doubt it's just plain old rice from the pantry.
-walker
http://www.tastybrew.com/brews/view/8
here is a link to the page I found the recipe on. There are a few comments about it and some deal with the rice. I am very new to brewing could you please post what you recommend here after viewing the link.
here is a link to the page I found the recipe on. There are a few comments about it and some deal with the rice. I am very new to brewing could you please post what you recommend here after viewing the link.
EDIT: if you read the recipe, the author indirectly states that this is 1 lb of sice solids.... whatever that is.
honestly, I'd just get a small amount of liquid rice extract and use that. It sounds like the guys on that forum are advocating using flaked rice, various types of whole rice, sice syrup.
Since you are a beginner, I'd just say use extract. Using other forms of rice (if I am correct) will require a mash so that you don't end up with a bunch of starch in your beer making it super cloudy or gooey.
-walker
honestly, I'd just get a small amount of liquid rice extract and use that. It sounds like the guys on that forum are advocating using flaked rice, various types of whole rice, sice syrup.
Since you are a beginner, I'd just say use extract. Using other forms of rice (if I am correct) will require a mash so that you don't end up with a bunch of starch in your beer making it super cloudy or gooey.
-walker
Kaiser
Well-Known Member
SteveM said:
Ying Ling is a great name for a Yeungling's clone
Kai
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