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Pennsylvania Amber Lager

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

CaMgNaSO4Ci
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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.

Red Rye Lager

Recipe provided by Sean C.

Rye Lager
6 gal – Batch
Est. OG – 1.046
Est. FG: 1.011
Est. ABV: 4.6%

Yeast – SafLagaer W-34/70

Malt

  • 8.8 lbs – Pilsner
  • 1.1 lbs – Rye
  • .66 lbs – Munich
  • .33 lbs – CaraFa (special) Type 3

Hop

  • 1.5oz – Saaz @60 min
  • 1.0oz – Saaz @15min
  • 1.0oz – Saaz @5min

Mash at 149f for 60 minutes
Sparge at 172f
Pitch yeast at 68f for 7 days
Secondary at 68f for 7 days
Transfer to keg and let it sit at 32f for 14 days