Pennsylvania Amber Lager (Yuengling Clone) was generously provided by Mike Biggs, and is the winning recipe 2023 September Club Meeting & Competition.
General Information
- Batch Size – 6gal
- IBU – 21
- SRM – 12.4
- Original Gravity – 1.051sg
- Final Gravity – 1.007sg
- ABV – 5.4%
Ingredients
Grain
- 6lb 8oz – Briess – Pale Ale
- 3lb – Briess – Borlander Munich
- 1lb 8oz – Flaked Corn
- 8oz – Briess – 40L Crystal
- 4.8oz – Briess – 60L Crystal
- 1.6oz – Briess – Black Malt
Hops
- .5oz – Cascade – 8.9% AA – 60m
- .5oz – Cluster – 7.3% AA – 20m
Water Profile
| Ca | Mg | Na | SO4 | Ci |
| 54 | 3 | 13 | 55 | 47 |
Yeast
- 2 satchels – SafLager™ W‑34/70
Mash
- 60m – Single Infusion – 149°f
Fermentation
After 60m boil, knocked out at 60°f and transferred into fermenter. Aerated worth with pure O2 at a rate of 1 cfm for 1.25 minutes. Set fermenter temperature to 62°f and put under 7psi of pressure. Once fermentation was complete, cold crashed, fined with Gelatin and then Biofine Clear the following day.
Brewers Notes
This beer was brewed for the 2023 Pints 4 Paws event. With a tight deadline, I decided to pressure ferment at a slightly elevated temperature. Also finning twice was an attempt to get the beer to clear up on a faster timeline.
