So has anyone who has had the real thing not to long ago tried this to see how close it is? jamesnsw and jbt can you please post the recipes you feel are closest to the real thing in you best opinion! Thanks!
So has anyone who has had the real thing not to long ago tried this to see how close it is? jamesnsw and jbt can you please post the recipes you feel are closest to the real thing in you best opinion! Thanks!
I made an extract version of the OP's recipe, and used about 4.25 lbs breiss golden light DME in place of grain, but everything else was the same. Had a smaller grain bag than i would've liked, so the crystal, corn and rice hulls were a bit snug. OG turned out to be 1.036 Did I totally screw up my extract conversion or do ya think it could've been the grain bag being overstuffed? Steeped grains for about 40 min at 154 in 3 gallons. Should I have gone longer? Wort tasted decent enough, and I'm sure it'll make a tasty low abv brew, but I would have preferred it to be as close as possible to Yeungling. Any suggestions, other than go all grain? I'm working on it. Still pretty new to the homebrew scene, but I'm learning... I think...
Corn adjuncts have to be mashed with base malts to convert.
Well crap. So the Crystal wont do it then? I guess i know for next time...
Read up on doing a mini mash. You'll probably need 2lbs of six row to convert the flaked maize. You can throw the crystal in there too. Mash @152-154 for at least an hour, drain, sparge, then you can add whatever DME/LME you need to get the OG. You can probably do it as a BIAB on the stove top or oven.
ekjohns said:Im going to be brewing this based on the original post with only a few modifications being 1) 2 lbs of flaked corn, 2) cluster hops instead of chinook (cluster is what yeungling uses) and 3) wyeast 1007 German Ale yeast. I have brewed a couple of beers with the San Fran lager yeast and it always tasted a little too fruity to me (personal taste). After alot of searching people are saying the german ale yeast brewed around 50 F is SUPER clean and closer to a true lager than the san fran yeast brewed at ideal temps. As always, Ill post the results in a month or so
Im going to be brewing this based on the original post with only a few modifications being 1) 2 lbs of flaked corn, 2) cluster hops instead of chinook (cluster is what yeungling uses) and 3) wyeast 1007 German Ale yeast. I have brewed a couple of beers with the San Fran lager yeast and it always tasted a little too fruity to me (personal taste). After alot of searching people are saying the german ale yeast brewed around 50 F is SUPER clean and closer to a true lager than the san fran yeast brewed at ideal temps. As always, Ill post the results in a month or so
Well, the only real tip I can give you is to probably go with a 90 minute mash.
I did an iodine test @60 minutes and the corn just wasn't converted yet.
Let us know how it turns out.
BTW, how did Yeungling Clone v2.0 turn out?I'd say give it a shot. I never expected to get exactly the recipe, just used it as a guide. It's just a nice light drinking beer with a nice amber color and just enough hop bitterness for balance. 22.5 IBUs sounds good to me.
As an asside, attempt #2 is still in the primary. It will probably get kegged tomorrow before I leave for vacation so I can come home to 6 carbed kegs! Very nice...
BTW, how did Yeungling Clone v2.0 turn out?
Jbt said:Just brewed a batch with cluster hops and S23.
Its in the Swamp cooler right now at 51 degrees.
6#s 2row
2#s maize
.5#s 80L
.5#s carapils
15Ibu
1/2oz Clusters @60min
1/4oz Cascade @30min
Ended up with 6 gal in the end forgot to adjust for less grain. I am usually at 11-12# in my mash.. The good thing is I got 85%eff so that more than made up for the extra 3/4gal
Also did a Iodine test for this one and at 150degrees I did not get full conversion until 75min at 5.4ph
Last min changes on Brew day as follows
Yuengling Lager Clone 2.51
6#s 2row
2#s maize
.5#s Munich
1#s lb Rice Hulls(soaked in warm water)
.8#s 80L
.5#s carapils
1/2oz Clusters @60min
1/2oz Cascade @30min
Saflager dry S23 yeast (Pre-started on Stir plate from wort about one pint)
Mash in at 150 for 90mins (4 gals)
Mash out at 168 for 10mins (3.5 gals)
jprice said:Did you think lagering it made a difference? I'd like to try the ale version as soon as my grain comes in.
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