Ivypunx
Well-Known Member
Its one of my battle buddies favorites and he comes home in a couple months. I need a recipe for it
I don't know if you do kits, but Austin Homebrew has a Yuengling clone kit. I did it last year and it turned out pretty good.
I do kits sometimes. They can be fun. And If I do a kit it is always from austin homebrew coincidentally. But I have heard mixed reviews on their clone kit so I am trying to put together a good all grain recipe for it from people that have don it
I did 24 kits of all types last year to get my processes dialed in (my first year brewing). This years "thing" was to start doing recipes and to start narrowing down what I like and improve on them. Yuengling is going to be one I work on. The recipe thread I was looking at is: https://www.homebrewtalk.com/f63/pottsville-common-yeungling-lager-attempt-165157/. A lot of people made some good suggestions in this thread. Good luck and post how yours turns out.
One of these should give a close approximation:
https://www.homebrewtalk.com/f66/potsville-common-yuengling-clone-373267/
https://www.homebrewtalk.com/f12/yuengling-clone-218092/index2.html
Good luck
Its not a true decoction mash. Its called a cereal mash thats added to the main infusion
mash.
They also use corn grits
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I make an almost dead ringer yuengling using (10 gal batch) 2.5 lbs #60caramel, 9 lbs pale and 3 lbs corn grits. you need to do a cereal mash first with 2.0lbs of the pale and all the grits(makes all the difference in the world)Theres a pretty good description of the process in John Palmers How to Brew (p. 173) Also yuengling uses 1.0 oz cluster(full boil) and .5 oz cascade hops(last 15min). WLP840 American Lager Yeast. lager at 53F 2 weeks then bottle condition another 2 weeks at fridge temp.
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Yuengling lager isn't infusion mashed. The slots in the plate of their lautertun are sized for decoction mashing. I make about a barrel of it a year. That's enough of the beer for me. This is how it is done: Corn is mashed with six row and sauer malt. The corn/malt mash is rested at 120F, then converted at 155F, then boiled. The boiling mash is added to the main mash tun into a mixture of light and dark floor malt to reach the 1st conversion rest temp 145F. The main mash is held at 135F until the decoction is added to it. The mash tun is fired to reach the 2nd conversion temp 158F. Then, mash out. The mash is put into the lautertun to run off. The wort is chilled, trub removed, pumped to the fermenter, aerated and yeast added. The Pottsville recipe mentions cara/crystal. Two entirely different types of malt that aren't always interchangeable. Cara malts are used more so in German styles. Yuengling gets the slight sweetening from corn. The color comes from boiling the decoction and dark floor malt. The clone recipes with an infusion might be in the ball park. Try them and see what comes out. Clone recipes are like trying to clone a BMW by using blueprints for a haywagon.
i'd like to see a recipe without the corn.
The word decoction means to extract by boiling.
and i'm not exactly sure what that is.I think you might be cloning something else in that case.
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