Yuengling is not available where I live. I have tasted it on occasion (NY, DC, Atlanta) and thought it was nice. Not really a homebrewer’s “clone” recipe but it could be that it’s not available everywhere that makes it fun to try to make or maybe it just falls in line with my tastebuds. It could also be that it’s the oldest US brewery so let’s give them a nod. Last time I tried it was in March at Reagan airport in DC and my wife and I both thought it was very nice. So I looked at A LOT of homebrewer’s suggestions and also looked at the Yuengling site. I made this recipe in July, lagered it and have it on tap right now. One of my sisters from Atlanta was in this past weekend and drank quite a bit of this beer with me & my wife. I told her that I was going for Yuengling and she said that it was very much like Yuengling and that they keep the Traditional Lager in their fridge at all times. So take it for what it’s worth.
[b]Yuengling Traditional Lager
7.5 lbs Pilsner Malt (I could easily see domestic 2-row here but I used Best Malz Pils)
1.5 lbs flaked corn
14 ounces C60°L
.5 oz Cascade pellets 7.6% for 60 mins (3.8 AAU)
.5 oz Cluster pellets 7.2% for 10 mins
Wyeast 2035 American Lager yeast
OG: 1.055, FG: 1.014, IBU: 22, SRM: 9, ABV: 5.3%[/b]
I mashed at 150.5°, single infusion for 60 minutes. I diluted my bicarb-heavy water 50% with distilled for final water numbers of Ca 50, Mg 6, Na 7, Cl 60, SO4 26, Bicarb 57. These are two hops that are almost always mentioned when this recipe comes up and I believe the Yuengling site mentions them as well. I rarely use either of these hops but neither one of them stick out in this beer… possibly because the beer doesn’t have a lot of hops in it. I think the key to the flavor profile is the 2035 yeast which has a very distinct character. I also made another Amber Lager with it as well as a Pilsner and I was about to retire the yeast but I think I’ll make one more batch of the Traditional Lager with it because we put quite a dent in the keg over the weekend. Cheers Beerheads.