January Club Meeting

Pennsylvania Amber Lager

Posted on September 23, 2023 by Mike Biggs

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

Mineral concentrations

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.

Leftover Hops – West Coast IPA Recipe

Posted on February 24, 2023 by Mike Biggs

Leftover Hops (West Coast IPA) was generously provided by Sean Timm, and is the winning recipe from the 2023 February IPA competition.

Batch Size – 6gal
Brewhouse Efficiency – 75%
Target Mash PH – 5.31
Est. Pre-boil gravity – 1.057sg
Est. OG – 1.065sg
Est. FG – 1.017sg
Est. ABV – 6.3%

Yeast

Fermentis SafAle S-04

Grain

13 lbs – Pale Ale 2-row Malt

Hops

Boil

0.75oz – Nugget – 60m
1oz – Centennial – 15m

Whirlpool

Chill wort to 170°f before adding whirlpool hops.

1.5oz – Cascade – 40m
1oz – Simcoe – 40m
0.5oz – Amarillo – 40m
1.5oz – Cascade – 20m
1oz – Simcoe – 20m
0.5oz – Amarillo – 20m

Dry Hop

After fermentation is complete, soft crash to 58°f and follow dry hop schedule. Optionally, cold crash, dump yeast, then elevate to 58°f and follow dry hop schedule.

2oz – Mosaic – 6d
1oz – Falconer’s Flight 7C’s Blend – 6d
2oz – Mosaic – 3d
1oz – Galaxy – 3d

Mash –

Mash for 60 minutes at 151°f.

Fermentation –

Cool wort to 66°f and rack into fermenter. Aerate the wort and pitch yeast. After 48 hours, raise the temperature to 68°f and allow fermentation to finish completely.