Yuengling
153 calories
13.2 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
18 g |
Cluster18 g Cluster Hops |
|
Pellet |
9.9 |
Boil
|
60 min |
16.2 |
50% |
18 g |
Cascade18 g Cascade Hops |
|
Pellet |
6.6 |
Boil
|
30 min |
8.3 |
50% |
36 g
/ $ 0.00
|
Yeast
- wyeast 2007
|
Amount:
|
2 Each |
Cost:
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
Low |
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
Fermentation Temp:
|
52 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
530 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.5 gal |
Strike heat water to 163 degrees |
Strike |
163 °F |
150 °F |
60 min |
2.5 gal |
Boil Water |
Temperature |
212 °F |
164 °F |
10 min |
2.75 gal |
heat to 170 |
Batch Sparge |
170 °F |
168 °F |
5 min |
2.75 gal |
heat to 170 |
Batch Sparge |
170 °F |
168 °F |
5 min |
Starting Mash Thickness:
1.33 qt/lb
Starting Grain Temp:
68 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.33 qt/lb
|
4.24 |
17
|
Mash volume with grains
|
5.26 |
21
|
Grain absorption losses
|
-1.59 |
-6.4
|
Remaining sparge water volume (equipment estimates 7.15 g | 28.6 qt)
|
7.45 |
29.8
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 9.55 g | 38.2 qt)
|
9.85 |
39.4
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.05 |
-0.2
|
Post boil Volume (equipment estimates 8 g | 32 qt)
|
8.5 |
34
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Going into fermentor (equipment estimates 8.5 g | 34 qt)
|
8 |
32
|
Total:
|
11.69
|
46.8
|
Equipment Profile Used: |
System Default |
"Yuengling" International Amber Lager beer recipe by Chad Bahr. All Grain, ABV 5.12%, IBU 24.5, SRM 9.68, Fermentables: (Pale Ale, Flaked Corn, Light Munich, Caramel / Crystal 80L, Carapils Malt, Acidulated Malt) Hops: (Cluster, Cascade) Other: (Whirlfloc, Yeast Nutrient, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-05-02 21:41 UTC