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Yuengling Amber Clone

178 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Standard American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: mark
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Friday May 7th 2021
1.054
1.013
5.4%
31.5
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 47.6%
2 lb American - Vienna2 lb Vienna 35 4 19%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 19%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 14.3%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 13.35 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 11.05 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 7.13 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Strike 152 °F 60 min
4.25 gal Fly Sparge 168 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - American Lager OYL-103
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.86 psi       Temp: 32 °F       CO2 Level: 2.78 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
use 2 gal Spring water & 2 gal RO for Mash in

use 4 gal RO for Sparge

Add 1 tsp of Gypsum in Mash/Sparge water
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch # 2

Using Omega American Lager OYL-103 Yeast

  • Temp Range: 48 - 58 deg F
    Mash Guidelines:
    Strick temp +12 deg F = 164 deg F

    Lager Notes:
    Step 1) 53 deg F for 3 wks
    Step 2) 70 deg F for 4 days
    Step 3) 34 deg F for 4 wks

    Ended up just a tad sweeter than the original.
    Next brew I will drop the mash temp to 150 deg F. May increase the ABV a bit???
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-08 19:01 UTC
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