American Lager Pottsville Common (Yeungling Lager Attempt) - Home Brew Forums
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Old 02-26-2010, 02:51 AM   #1
skeeordye11
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Jan 2007
RTP/RDU, NC
Posts: 1,080
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Recipe Type: All Grain   
Yeast: Wyeast 2112   
Batch Size (Gallons): 5   
Original Gravity: 1.046   
Final Gravity: 1.014   
IBU: 21.4   
Boiling Time (Minutes): 90   
Color: 9.6   
Primary Fermentation (# of Days & Temp): 32 @ 62-64   
Tasting Notes: Taste is spot on to Yeungling. Color is just a bit light.   

# 46 Pottsville Common
Premium American Lager


Type: All Grain
Date: 1/24/2010
Batch Size: 5.00 gal
Brewer: TRASK
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
Taste Notes:

Ingredients

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



Beer Profile

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 Profile

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.


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Old 02-26-2010, 03:53 AM   #2
jamesnsw
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Mar 2009
, Indiana
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Ooo. This looks tempting. I miss me some Yuengling.


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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 03-01-2010, 01:18 AM   #3
smarek82
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Apr 2009
Hazleton, PA
Posts: 212
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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?
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Old 03-08-2010, 05:57 PM   #4
snevey
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Jan 2009
Dover, PA
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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?

 
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Old 03-09-2010, 02:08 AM   #5
skeeordye11
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Jan 2007
RTP/RDU, NC
Posts: 1,080
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Quote:
Originally Posted by snevey View Post
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 wouldn't want to go more than .75#, probably try a darker crystal next time. Either that or keep the 80, or even go to 60 and use a little de-bittered black to get it a little darker.
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Old 03-19-2010, 02:45 AM   #6
snevey
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Jan 2009
Dover, PA
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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...

 
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Old 04-08-2010, 04:00 PM   #7
snevey
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Jan 2009
Dover, PA
Posts: 298
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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...

 
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Old 04-09-2010, 04:40 AM   #8
jamesnsw
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Mar 2009
, Indiana
Posts: 843
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Snevey-
I'm interested in hearing how Nottingham works in this recipe.
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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 04-14-2010, 02:25 AM   #9
snevey
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Jan 2009
Dover, PA
Posts: 298
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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.

 
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Old 04-14-2010, 02:26 AM   #10
snevey
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Jan 2009
Dover, PA
Posts: 298
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Oh, and according to BeerSmith this thing is at about 6.13% ABV now!!!



 
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