Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Yuengling Trad Clone - BIAB/NS

136 calories 11.7 g 12 oz
Beer Stats
Method: BIAB
Style: American Lager
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Culpepper
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created Monday January 2nd 2023
1.042
1.007
4.6%
13.5
9.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 48.5%
4 lb American - Vienna4 lb Vienna 35 4 24.2%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 12.1%
2.50 lb Flaked Corn2.5 lb Flaked Corn 40 0.5 15.2%
16.50 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 7.38 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 6.11 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12.5 gal BIAB or 2 Vessel No-Sparge Recirculation Infusion 153 °F 60 min
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
22 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Oklahoma City 8/15
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 17 0 78 140 44
Mash Chemistry and Brewing Water Calculator
 
Notes

GRAIN BILL
16.5 Pounds
GRAIN TEMP
72 Fahrenheit
BATCH SIZE
10 Gallons
MASH TEMP
153 Fahrenheit
BOIL TIME
60 Minutes
*******>>>>>>>>
TOTAL WATER NEEDED
12.24 Gallons
STRIKE WATER TEMP
158 Fahrenheit
TOTAL MASH VOLUME
13.56 Gallons
PREBOIL WORT
11.50 Gallons
POSTBOIL WORT
10.25 Gallons
INTO FERMENTER
10.00 Gallons

Last Updated and Sharing
 
67
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-02 21:56 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top