American Lager Pottsville Common (Yeungling Lager Attempt) - Page 11 - Home Brew Forums

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Old 10-03-2012, 01:08 PM   #101
shadows69
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Feb 2011
Mahanoy City, PA
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Let us know how it turns out.

 
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Old 10-16-2012, 06:38 PM   #102
skeeordye11
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Jan 2007
RTP/RDU, NC
Posts: 1,080
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Brewed 11 gallons of this on Sunday and am officially going to Lager it. Recipe I used was as follows:
14# American 2-row
5# Flaked Corn
1.5# Crystal 120
Buttload of rice hulls
1oz Cluster @ 60
1oz Cascade @ 30

Mashed at 150.
OG: 1.052 (better efficiency than expected)
IBU: 18.5
Fermenting with WY2007 (Pilsen Lager) and S-23
Can't wait to see how this turns out as an actual lager.
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Old 10-18-2012, 11:49 PM   #103
alpha224
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Jul 2012
Posts: 162
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Quote:
Originally Posted by skeeordye11
Brewed 11 gallons of this on Sunday and am officially going to Lager it. Recipe I used was as follows:
14# American 2-row
5# Flaked Corn
1.5# Crystal 120
Buttload of rice hulls
1oz Cluster @ 60
1oz Cascade @ 30

Mashed at 150.
OG: 1.052 (better efficiency than expected)
IBU: 18.5
Fermenting with WY2007 (Pilsen Lager) and S-23
Can't wait to see how this turns out as an actual lager.
How much, approximately, it a "buttload"? Just so I can get as close as I can...

 
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Old 10-19-2012, 12:17 AM   #104
IsItBeerYet
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Jan 2011
Conyers, GA
Posts: 21
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I fermented this as a lager using Wyeast Bavarian Lager. I used the initial recipe, fermented at 50F for two weeks, and took it up to 65F for a one week diacetyl rest. Lagered at 30F for four weeks. Did a blind tasting with the LHBC at one of our group brews and got several BJCP certified members to give me feedback. Great example of CAP, but dinged on the color.

I did notice that the corn flavor was pronounced at first, but after 28 days lagering, it blended well and gave almost no DMS or vegetal smells/Flavors. Nice beer. Will brew again, but in larger quantities.
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Old 10-19-2012, 01:10 AM   #105
snevey
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Jan 2009
Dover, PA
Posts: 298
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Quote:
Originally Posted by alpha224 View Post
How much, approximately, it a "buttload"? Just so I can get as close as I can...
I'd throw in between 1 and 2 pounds in this. 1 pound for a 5 gallon batch, 2 pounds for a 10 gallon batch.

 
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Old 10-24-2012, 05:20 PM   #106
skeeordye11
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Jan 2007
RTP/RDU, NC
Posts: 1,080
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I just have a 32oz or so cup? that I use to help measure grain that I filled up, and then rinsed and added to the mash tun. Perhaps buttload was a poor unit of measure. I will try to improve going forward.

BTW- diacetyl rest currently in affect. Lagering to commence shortly. Probably at least a good 4 weeks. Need to take a sample to see how we're looking.
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Old 10-31-2012, 12:21 PM   #107
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


Made my first batch for the winter. Made my first oops. Used wlp 080 which I thought was a larger yeast, turns out its an ale yeast. Will see how it turns out. I know someone asked about using an ale yeast.

 
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Old 10-31-2012, 12:53 PM   #108
drinkdrankpunk
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Apr 2012
colorado springs, co
Posts: 92
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Holy crap I am so glad I found this. This will be the second brew i make when I get home. During this deployment I have made quite the list of beers to make and this just jumped to number 1 but it will be the second one i make becuase I already have a stout kit that was free waiting to be made. Thank you!!

 
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Old 01-05-2013, 06:28 PM   #109
WSB-MBC
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Mar 2012
Mansfield, TX
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I've got this in secondary now and slated to be kegged on the 24th. I can't wait!

 
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Old 01-05-2013, 08:10 PM   #110

Quote:
Originally Posted by shadows69 View Post
Sorry here it is. I hope!
How close is this on taste and aroma?

 
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