Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.048
Target FG 1.012
Est. ABV 4.7%
Bitterness 22 IBU
SRM 10
This Yuengling Lager clone recipe offers a crisp, refreshing American Amber Lager that balances a subtle caramel malt sweetness with a clean, noble hop bitterness. It features a deep golden-amber hue and a smooth finish characteristic of classic Pennsylvania brewing heritage.
Fermentables
8 oz Caramel 60L Malt (Steep at 155°F for 30 minutes)
4 oz Roasted Barley (Steep at 155°F for color adjustment)
6.60 lbs Amber Liquid Malt Extract (Base extract)
Hops Schedule
1 oz Cluster (6.5% AA) @ 60 min (Bittering addition)
0.50 oz Cascade (5.5% AA) @ 5 min (Aroma addition)
Yeast
Wyeast 2035 American Lager – Produces a crisp, dry profile with low esters; fermentation range 48-58°F
Instructions
1
Heat 2 gallons of water to 155°F and steep the crushed specialty grains in a mesh bag. Remove the grain bag after steeping for 30 minutes and discard the grains; do not squeeze the bag.
2
Bring the water to a boil and stir in the liquid malt extract until fully dissolved to create the wort.
3
Return to a boil and add the 1 oz of Cluster hops for the 60-minute bittering boil.
4
At 15 minutes remaining, add a clarifier (Irish Moss or a whirlfloc tablet) to help with cold break and clarity.
5
At 5 minutes remaining, add the 0.5 oz of Cascade hops for aroma.
6
Turn off the heat and cool the wort as rapidly as possible to 80°F using an immersion chiller or an ice bath.
7
Transfer the cooled wort to a sanitized fermenter and top up with cold water to reach the 5.5 –gallon mark.
8
Aerate the wort vigorously for several minutes before pitching the yeast.
9
Seal the fermenter, attach the airlock, and move to a temperature-controlled environment for lager fermentation.
Notes
Fermentation
Temperature: 50-55°F
Duration: 2 weeks primary, 4 weeks cold conditioning (lagering)
Allow a diacetyl rest for 48 hours at 62°F after primary fermentation slows down before moving to cold lagering.
Ingredients
Fermentables
8 oz Caramel 60L Malt (Steep at 155°F for 30 minutes)
4 oz Roasted Barley (Steep at 155°F for color adjustment)
6.60 lbs Amber Liquid Malt Extract (Base extract)
Hops Schedule
1 oz Cluster (6.5% AA) @ 60 min (Bittering addition)
0.50 oz Cascade (5.5% AA) @ 5 min (Aroma addition)
Yeast
Wyeast 2035 American Lager – Produces a crisp, dry profile with low esters; fermentation range 48-58°F
