Yuengling Lager Clone Recipe

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

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.

Bring the water to a boil and stir in the liquid malt extract until fully dissolved to create the wort.

Return to a boil and add the 1 oz of Cluster hops for the 60-minute bittering boil.

At 15 minutes remaining, add a clarifier (Irish Moss or a whirlfloc tablet) to help with cold break and clarity.

At 5 minutes remaining, add the 0.5 oz of Cascade hops for aroma.

Turn off the heat and cool the wort as rapidly as possible to 80°F using an immersion chiller or an ice bath.

Transfer the cooled wort to a sanitized fermenter and top up with cold water to reach the 5.5 -gallon mark.

Aerate the wort vigorously for several minutes before pitching the yeast.

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.

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Fermentables

Hops Schedule

Yeast

Instructions