Yueng Ling Extract Clone

[SuburbanMe]

G'day Fellas,

I need some Yueng ling Lager!!! Been too long since I've had some, but I've only done extract brewing, so can someone point me towards a bloody good yueng ling lager clone using extract?

Thanks fellas,

luke

 

[phug]

I have an all grain recipe, but have no idea how to convert it to extract

 

[cubalz]

phug: Would you mind hooking me up with that Yuengling Lager Clone all grain recipe? My email address is: [email protected]

SuburbanMe: It is a tall order to make an extract based beer that has the clean, bright graininess that Yuengling Lager has. Don't get me wrong, you can make a good beer that way but it would not be a close match in color or flavor.

 

[SuburbanMe]

Thanks for the replies!

Cubalz & phug: Are all grain recipes difficult? I have a coopers lager on now, but I am interested in going down the "from scratch" route.

Phug: Would I be able to get a copy of that recipe too please?
If I'm gonna go down that road, I'll definitely try your yueng ling.

Luke

 

[phug]

Here's what I've got.

Full Volume BIAB

for 11.3 litres (3 gallons) into the fermentor trub and all, about 10 litres after trub loss 2.75 ish gallons.
.87 kg 6-row
.87kg Vienna
.29kg Crystal 60
.22kg Flaked Corn
.9g cacl mash addition
2.1g gyspsum mash addition*** This was as brewed, I'm reducing it to .9g, and have reduced it, because my sulfate levels were too high, causing a little bit of astringency that I tasted, but that others didn't. and again, after a couple of sips, I couldn't notice it anymore.
2.4 ml lactic acid 88%
60 min 6g Cluster 7.9% AA 10 IBU
30 min 4g Cascade 5.5% AA 3 IBU
15 min .8 g Irish Moss
16.33 litres of water (Toronto tap water, treated with 1/4 Campden tablet)
Finished Water Profile:
Calcium 61.6
Magnesium 9.0
Sodium 15.0
Sulfate 57.9
Chloride 46.5
Bicarbonate 104.9

1 hour mash at 66C 151F Mashout to 76C 170F

preboil was 1.036
FG target was 1.044, actual was 1.049

11.5 G rehydrated W34/70 pitched at 53F, fermented at 53F
D-REST after 5 days at 65F for additional 9 days
gelatin and cold crash @ 33F 7 days
bottled and primed to 2.7 volumes with table sugar. (might try to 2.6 next time, I think my carbonation was a weensy bit higher. not a noticeable mouthfeel difference, just looking at at head formation and retention)

target OG 1.044 @75% efficiency (I overshot my efficiency)
target FG 1.012
SRM 10
IBU 13

brew in a bag all grain is not difficult, and you can be chilled and into the fermenter in about 4 hours if you have an immersion chiller.

my only issue right now is a tiny bit of astringency, so I have to dial in my process to get rid of that

View attachment yuengling clone.xml

 

[IslandLizard]

^This recipe looks great!
Back in the days, living in NE PA, I used to drink a lot of Yuengling. The brewery was 30 miles from my home. Their Black & Tan is probably my favorite, although it was nice to switch back and forth. Many bars there had 1 or 2 Yuenglings on tap.

Do you think substituting the 6-row with 2-row (Pilsner) malt would make an essential difference losing the extra graininess 6-row gives us?

 

[phug]

honestly I'm not sure. if I was going to sub out the 6 row, I would use another NA pale 2 row, but not specifically a pilsner malt. I did do a batch with Canadian 2 row recently, but I had also split the crystal between equal parts, C15 UK, C60 US and C85 UK, so I still won't really know.