1) 1.4 lbs Belgian Pilsner
2) 1.0 lbs American 6 Row Malt
3) 0.2 lbs Caramel Malt (60 deg L)
4) 0.3 lbs Flaked Corn
2) 1.0 lbs American 6 Row Malt
3) 0.2 lbs Caramel Malt (60 deg L)
4) 0.3 lbs Flaked Corn
5) 0.2 oz Cascade Pellet Hops (6.8% AA)
6) 0.2 oz Cluster Pellet Hops (7.9% AA)
7) Wyeast 2112 yeast California Lager (Liquid)
Used Starsan sanitizer.
The Mash
Heated 6.0 gal of water to 155-162 deg F. Added grain (placed grain in a mesh bag). Cooked for 60 minutes.
The Sparge
Removed the grain mesh bag and allowed to drip dry. Used heated water to rinse the grain in the mesh bag and to bring boil volume up to the correct amount.
The Boil
Heated the wort until it began to boil at approximately 210 deg F. Boil lasted 60 minutes with 0.2 oz of cascade (bittering) hops at 0 min (into boil) then added 0.1 oz of cluster hops (aroma) at 30 min and 55 minutes. Hops placed in a hop mesh bag for duration of boil.
The Fermentation
After boil, chilled wort to approximately 50 degrees. Poured cool wort into a 1 gallon glass jug. Added the yeast.
The yeast began fermentation. Allowed to sit for 2 weeks. Fermentation was a little incomplete. Didn't have a standard bubbling although left town and did not see full fermentation.
The Bottling
Used dextrose and dissolved this in 1/4 cup of water, bottled into 6 x bomber bottles (~650 mL). Allowed to sit for another 2 weeks.
The Tasting
Opened and tried on 7/27/12. Good carbonation, but the color was too light. Good color and flavor. Have to admit not nutty enough to taste like the real stuff. Beer aged well, more flavorable after about a month refrigerated.
It's my Yuengling Clone
Good flavor, but wrong color
Pennsylvania thing?
