Recipe Type: All Grain Yeast: WLP080 Batch Size (Gallons): 2.5 Original Gravity: 1.043 Final Gravity: 1.006 IBU: 18.2 IBU Boiling Time (Minutes): 60 Color: 9 SRM Primary Fermentation (# of Days & Temp): 21 Tasting Notes: My not so refined palet found the taste/color to right on.
Mashed at ~148F for 90 minutes. 10 minute mash out at ~170F.
For those in the western US who have had Yuengling Lager and would like to brew something close (or for those who wonder what it is like). This was done with WLP080 at 68F but I'm sure Notty or an American lager yeast at lower temps would make fine results and maybe a dryer finish.
3 lbs Pale Malt (6 Row) US (2.0 SRM) 64.5 %
1 lbs Corn, Flaked (1.3 SRM) 21.5 %
6.4 oz Caramel/Crystal Malt - 80L (80.0 SRM) 8.6 %
4.0 oz Munich I (Weyermann) (7.1 SRM) 5.4 %
0.25 oz Cluster - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
0.25 oz Cascade - Boil 10.0 min
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP08)