I have a friend that brewed High Country Canadian Draft standard brew pack, with 1/4 oz Liberty hops and said it was close to Yuenling. Has anybody else tried this recipe and think the same thing?

I will be trying this in about a week when my first fermenter becomes available, obviously it will take some time but i have my fingers crossed.

Seems pretty easy to try. I may have to do this soon.

well i made an attempt at the yeungling clone today, guess we will see in a couple months how it turns out. the only thing i added besideds the liberty hops was a cup of honey to boost the alc content.

good luck with it.

Sounds good, although I don't know if you can really expect it to be a yeungling clone with the extra alcohol and any other flavor the honey adds to the recipe--I'm not experienced enough to know for sure exactly how it might change the taste of the finished beer.

Honey should give it a dryer finish .

Are you talking about Yuengling Lager? Premium? Light? Chesterfield Ale? Lager Light? Black and Tan? Porter?
I am assuming you are trying to clone Lager?

Well i have a few more days before bottling but i couldnt resist doing a taste test to see how its comming along. I must say it is pretty dead on taste. still a little cloudy but i have till friday before bottling. Easy clone and from what i can tell so far its gonna be good!

Just bottled today, half with cane sugar, and half with carb tabs, want to see the difference besides the floaters from the tabs, will update in a couple weeks.

Please be sure to keep us posted... I really like yuengling... any type!

Sure thing, cant wait gonna give it till next friday feb 20th to try one out, that will be 10days carbing, a little early but i wanna see how its comming along.

I love Yeungling, you definitely have to keep us posted.

I will have to check the recipe of this. On two recent recruiting/volleyball trips with my son, I have been able to try Yuengling and really love it. As a matter of fact, this weekend I picked up a 12 pack for $10.99. I can't get the crap budmillercoors for that price.

Well i finally gave this a taste today, I must say it is pretty close. Has a very similar taste, but a much smoother aftertaste. I am going to make another batch as soon as a fermenter opens up. If you like Yuengling i would recommend this simple clone!!

CHEERS!!

One of my favorites. I never knew they had a porter till I got stranded at Wilkes Barre during snow storm....Coincidentally every time I go through Penn. in the winter there is usually some sort of misled adventure.....something bout an axe murder in town....story for another day....it led me to know the porter:)

I'm off topic here, I'm sorry. But I'm new to brewing, and I had issues with pouring the sugar in my bottles. The local brew store guy told me he always uses the tabs, so I bought some.
These "floaters" you speak of.....what's that all about?

They are the coating that surrounds the priming sugar. They are supposed to dissolve, but they usually don't.

I just use cane sugar to carb. Much easier for myself. Plus the tabs had all the floaties in the bottle

i gave up on the tabs when i ran out, yes they do work good, but the floaters put off a bad presentation, and cane sugar is much less expensive.

Floaties suck, batch priming ROCKS!!!

+1

+1

+1

about a month old thread, but oh well
I am new to mr beer, just bottled my first batch (wcpa) in glass
and I am brewing a batch of Canadian draft with one cup booster, one cup honey.
Then I found this thread and about crapped my pants. I love Yuengling, but because I am in Ohio, only get to enjoy it occasionally. I was wondering how the batches turned out, and where I can get some of those hopps. If It is close and tastes good, That is about all I will brew. Just let me know. Thanks.

I decided to give this recipe a try. My LHBS didn't have Liberty, so they recommended a substitute. I dry-hopped (sackless). I will post a followup after I taste it in a few weeks. Until I taste it, it's "Yuengling" Hop Country Canadian Draft.

Ya gonna leave us hangin'?
What did you substitute with?

It says right there in his post. He used "sackless" hops.

Female hops?

Dry-hopped with German Hersbrucker.

Wilson?

I love the Yuengling and this clone is very close to the real thing. I have been absent from the sight, but have made 3 batches, all are great, my buddies agree. I purchase all my supplies from: www.homebrewit.com out of Elkhart Indiana. He has reasonable prices. I just upgraded to the 6gal kit. Got it on sale for $59.00. Dos XX on deck.

Saw a brand called Baron's on the site that Onedz referenced. Never heard of it before. Looking at the instructions you dont boil anything. You pour their HME into the fermenter, add water and yeast and your done. Anyone heard of this brand and tried it?

The owner said he sells quite a bit on the non-boil kits, just you cannot modify them like you can the partial/ all boil kits.

I stopped by the local home brew store and looked at there hops. They have liberty hops in one oz bags, and they are refrigerated. Like I said, I am new and do not really know anything. fist questions, is it absolutely necessary to refrigerate the hops? Second question, if I only use 1/4 oz of the 1 oz bag, can I keep the rest, will it stay good after opening?

Also, A question about the recipe, Is everything else the same with the batch, just regular Canadian draft, with booster and everything, just add in the 1/4 oz of the liberty hops? Thanks.

You need to find out what the AA (Alpha Acid) is of the hops. The higher the AA, the more viable the hops will be over time, you will just need to add more to get the same AA. Hops are best stored cold to prevent degradation. I store mine in the freezer. After I open them, I use my foodsaver to vacuum seal the bag. Here is a handy calculator to assist with calculating hops degredation:

http://www.promash.com/Software/Changes/Misc/HopD.html

As far as the recipe, just toss a 1/4 oz into the fermentor and you should be fine.

Yes just toss 1/4oz hops into the fermenter after everything is mixed up. I also keep mine in the freezer to make them last longer.

Thanks for the info guys.
also, does anyone use the hops bags? I was told that it was a must.

I use them, but they are not required. They will settle to the bottom of the keg.

I use the bags to dry hop...but go commando during the boil, count on the hot break and cold break to clear it up!

This brings up another question that will prove how little i know. when do I add the hops for this clone? in the boil, or just in the keg?

Just toss them in the keg. You can use a bag, or not, i dont tend too, as stated earlier, they end up settling to the bottom. good luck, you will enjoy if you like Yuengling.

Mmm. Beer.

Thanks guys, I can not wait to give it a shot.

I am excited! Yesterday I bought the Canadian Draft from a supplier and some Sterling hops (alpha 6%) from another supplier and I bought some Organic Raw Honey from a health cupboard and started a brew. Now I read this thread because I bought a case of Yuengling Traditional Lager last night and OMG it is so good. Now I am expecting to have my own brewed Yuengling. I read Sterling & Liberty hops are similar. Oh and, I bought an oz of the hops and put 1/2 oz in the brew in a bag and 1 cup (8 oz) of the honey. The hops cost only 2.00 for the 1 oz pouch. I also got a hydrometer for $5.00 and it doesn't look like it's cheap gives me 3 readings. The OG estimates a 5% ABV.

So what was the verdict on this? Add the honey or no honey? Honey with booster or just the honey? 1 cup honey? LOL... what did you guys find was the best combo and how much?

My friends helped me finish off the Yuengling clone this weekend. It was the MRB High Country Canadian Draft mix with booster and German Hersbrucker hops.

At first I didn't think it came out a lot like Yuengling Lager. After about three weeks conditioning, it tasted a lot more like Yuengling, with a little more body and slightly darker. My wife and friends both enjoyed it and thought the Yuengling comparison was fair -- but they thought my brew was an improvement on Yuengling.

I was dring Yuengling since 1987 and love it mostly lager.So going have to try it.

Brewed this up today, plan on doing a side by side comparison.

This caught my attention. I live 10 min from the Yuengling Brewery in Pottsville, PA. I happen to have a HCCD on the shelf. I am deciding if I want to sub the Liberty Hops for Sterling. I have some Sterling on order for an Altbier I'll be trying.

By the way if any of you guys get a chance. Take the tour of the Pottsville Brewery. Truly amazing for anyone who brews.

I brewed this clone with and without adding honey. The recipe without the honey was better and closer to Yuengling.

YMMV.

hey brewers,ijust caught this thread, and am amazed the interest in yuengling clones. i lived a stones throw from the brewery for 20+ years. real yuengling is actually my fave brand, prefer lord chesterfield, and all of their products blow away mega brands, and lager to me is a step above sam adams. once i get a few brews going, this will be my first stab at creating my own brew.

Praise the Lord...Chesterfield.

Cartz...Im a Sch county guy and was also quite surprised with the interest in Yeungling! Not one of my favorites but always interesting to hear about local items!

So I'm from Pittsburgh, and completely new to homebrewing (my first batch is still fermenting!), but I sure do know Yuengling.

I got my Mr. Beer kit and a package of refills that includes the HCCD from Bed, Bath and Beyond and I got a *great* price on a pound of Cascade Hops on eBay (I believe I found the link while lurking here...if anybody wants some, I think they're still available and I can look up the link). I will likely try this with the Cascade hops I have, and when I do, I will be sure to update.

I only wish that there wasn't so much patience required for this hobby! Once I get another Mr. Beer keg (or two, or three) and some more beers in the pipeline, I'm sure it'll be much more tolerable.

In the meantime, I'm about to finish the case of Grolsch swing-tops I bought for bottling, and I won't be bottling until after xmas!

wow...so no DME or anything on this one? just HCCD, boosta, 1/4 oz of Liberty?!? this sounds too good to be true! how did the side by side go? I haven't been this excited since I opened my first wcpa bottle and realized that I just made beer!

I made this one. Side-by-side, it was kinda close, but lacked a little bit of the body and taste of Yuengling Lager. I think if you made it with Mr.B "Mellow Amber" UME instead of the booster, it would be much closer.

Regardless, this one is a real nice, light, and refreshing. As my buddy Herb Meowing put it: "Good lawn-mower brew".
Cheers!
JSM

guy in work made this also, I made it also but added honey, I thought his came out better.

I'm worried something is wrong with my batch. I went to bottle it yesterday, it had been 21-22 days at that point. I poured a few drops into a cup and it was extremely cloudy. I used the suggested recipe above with the 1 cup of honey added. Should I bottle it and just see what happens?

That is probably trub. Almost always happens with the first bit on a MB keg. It will clear after a couple ounces. So how'd it taste? If it tastes like flat beer, it's ready to bottle. If it's still sweet, give it more time. After 3 weeks, it should be done, but another week won't hurt.

The first draft from the keg is drawing from the keg's bottom...so any yeast...or hop...or some of Maminator's gunkies will be waiting next to the spigot.

Go ahead and bottle your beer. Any cloudiness will clear up in a week or so while it's warm conditioning. More clearing will occur after it's been chilled.

Stand-by for BEER!

Ok thanks guys. I'm going to bottle tonight. I was worried because the other batches I've done (only about 5-6 Mr.B's total) it's never been that cloudy. But I guess it could partly be cause I didn't use a hop sack this time.

Hopefully all is well and I'm drinking a good Yuengling clone here in a month.

Just got done bottling my batch, now I play the waiting game once again. I hope it turns out well.

first post!!

first batch fermenting!!

(got a mr b for christmas)

LIFE IS GOOD!

I live in Pittsburgh, and Yuengling is quite familiar. It is my absolute most favorite beer (until I figure out a good Mr B recipe!) Will def be trying this one out.

Am I assuming the final recipe to be: (?)
1 can High Country HME
1 can Mellow Red UME
1/4 oz liberty hops

BTW, mrbeer.com has a special on additional fermenting kegs - $10, down from $15. Just bought another one so I can get another batch going.

Also, Check if you have a Bed/Bath/Beyond store around. Yesterday, I saw the Mr Beer keg with WCPA ingredients on sale for $14.99 (with 20% off coupon - $11.99).

Yuengling is a darn good beer. I have been to Pittsburgh a dozen or so visits, and I always make sure to have a Yuengling. I also try to have an Iron City Beer as well!

Welcome from a fellow Pittsburgher! I just brewed my second batch last weekend, and I've got a keg on the way, scheduled for delivery Monday so I can really get a pipeline going.

Head on over to the Welcome Center and introduce yourself.

Just brewed a little variation...

1 can HCCD HME
1 lb Briess Sparkling Amber DME
.5 oz Tradition hops (.25oz 13 min boil, .25oz 7 min boil)
Pitched 6.5g Danstar Nottingham (activated in 4oz warm water) @ 75*.

I used the Tradition hops because LHBS didn't have Liberty (LHBS guy said they'd be a good substitute). Batch born this past Friday, and is in the fermenter, so a lot of time to go... just thought I'd share. Will post results when the time comes.

please do! i saw the sparkling amber at my lhbs, and i immediately thought of this recipe. my brew date wouldn' t be until early summer, so i am looking forward to your update in a few weeks. brew on!

I just brewed this one up too (with the liberty hops 5 min boil), but used 1 lb of light DME and some crystal 10. It's in the bottle carbing now. The color isn't way off, but Crystal 20 would have probably be better. I will come back with the tasting notes in a few weeks.

I'm really looking forward to hearing how both of these batches turn out. I'm kinda tempted to brew up something like this as a genuine lager and see how it turns out, but I *really* need another fermentor before I go brewing too many more lagers...though I probably will end up ordering another one.

chunk: that sounds like it'll turn out great, especially since you finally have a yeast that will love your basement's standard chilly temps.

wrangler: what yeast did you use, and what are your fermentation temps like?

I decided to try the Munton's Gold. Never tried it before. It was a really fast starter. It fermented at 64 degrees...no problems.

any updates on how the recent batches are going guys?

mine still has another week of carbing then going to condition for two weeks... results as soon as possible!!

...but, the tasting out of the fermenter was pretty good! nice and crisp (used nottingham yeast and fermented below 60*) with a hoppy aroma, and the caramel maltiness that we all love! can't wait to taste it when it's done!!

I tasted mine on Superbowl Sunday...right at 2-2-2. I wasn't real impressed. Definitely tasted a little green yet and had a definite twang to it. Tasted nothing like Yuengling.

I also decided to try the Muntons carb tabs on this batch for S's and G's, and it came out with very little carbonation after 2 full weeks carbonating. I put in 4 carb tabs...so don't know what I think about those either.

I will taste again this weekend (2-2-4) and post another update.

For reminders, I substituted 1 lb of DME for the booster, added .5 lbs of crystal 10 and added the liberty hops for 7 minute boil instead of at flameout. The Crystal 10 got it closer to the true Yuengling color than other photos I've seen of this recipe.

ok. here's my review of my yuengling clone:

the 1lb amber dme and 1 can hccd is pretty close (yuengling is my beer of choice, so i'm going to be quite discriminating on similarities). my recipe is below, and it is a bit hoppy. now, i'm not saying i'm going to cut back on the hops... next time (and there WILL be a next time for this recipe) i'll try steeping some crystal 40 or 60 to balance the hoppiness with a little more sweetness. i fermented with nottingham yeast @ ~60* to get the nice cool, crispness of the 'lager' and a really clean finish. came off with GREAT clarity. color was spot on. carb level was great.


i also found on the yuengling website that traditional lager is brewed with cascade and cluster hops. going to be messing around and tinkering with this for a while, so stay tuned.


[note: the recipe i brewed (and just tasted) used 1lb amber dme... i upped it in this recipe to be closer to the abv of yuengling, and to balance out the 'hoppiness' i tasted. the recipe below should be a good recipe to follow for someone looking for something that is pretty close.]

Yuengling Clone
---------------
Brewer: Sean Hannan
Style: Vienna Lager
Batch: 2.13 galExtract

Characteristics
---------------
Recipe Gravity: 1.047 OG
Recipe Bitterness: 16 IBU
Recipe Color: 10° SRM
Estimated FG: 1.012
Alcohol by Volume: 4.5%
Alcohol by Weight: 3.6%

Ingredients
-----------
Briess DME - Sparkling Amber 1.25 lb, Extract, Extract
MrB. High Country Canadian Draft1.21 lb, Extract, Extract

MrB. High Country Canadian Draft0.50 oz, Pellet, 5 minutes
Tradition (Germany) 0.25 oz, Pellet, 13 minutes
Tradition (Germany) 0.25 oz, Pellet, 7 minutes


Notes
-----
Recipe Notes:
Nottingham yeast, pitched at 75*. ferment at 60*.


Batch Notes:
Batch Prime 54.8 g cane sugar (2.13 gallon, @ 64*, 2.7 carb)

very cool to see a fellow yuengy fan making the effort on a tweaked version of the clone. Can't wait to hear more (i love this thread! Trying to keep it alive until I get my chance to brew it)

Ok. Yuengling Clone V2.0 in the fermenter. Going to post the recipe so others can give it a try if they wish. It's all extract + steeping grains (steeping directions included in notes, so feel free to try it out). if you want to do the math to figure it out for a 2.5 gallon batch, be my guest... just divide the amount of each of my ingredients by 3.5, then multiply that by 2.13 for the amount of ingredient for a 2.13 MrB keg batch...

using THIS CHART , i tweaked my hops/malt balance to fit perfectly in the middle of 'balanced' for my OG. follow-up assessments as it moves through the stages.


3.5 gallon Yuengling Clone
--------------------------
Brewer: Sean Hannan
Style: American Amber Ale
Batch: 3.50 galExtract

Characteristics
---------------
Recipe Gravity: 1.051 OG
Recipe Bitterness: 27 IBU
Recipe Color: 12° SRM
Estimated FG: 1.013
Alcohol by Volume: 4.9%
Alcohol by Weight: 3.8%

Ingredients
-----------
Briess DME - Golden Light 1.75 lb, Extract, Extract
Briess DME - Sparkling Amber 2.00 lb, Extract, Extract
Crystal 60L 0.50 lb, Grain, Steeped

Cascade 0.25 oz, Pellet, 60 minutes
Cascade 0.25 oz, Pellet, 20 minutes
Cluster 0.25 oz, Pellet, 60 minutes

Ale yeast 1.00 unit, Yeast, Danstar Nottingham. Pitch @70*, ferment @60*

Notes
-----
Recipe Notes:
1.5 lbs = 1 lb 8 ounce = 24 ounces

Steep Crystal 60L in .5 gallons water, @160*F, 30 mins. Dunk to ensure wetness. Drain thoroughly.
Sparge after 30 min steep in .5 gallons water @ 170*F, 10 mins. Tea bag to ensure sparge. Drain thoroughly.
Mix .5 gallon steep, .5 gallon sparge water, and 1/2 DME in brew pot and bring to boil.
Run hops schedule.
Stir in DME's after flameout, mix to dissolve.
Let stand 10 mins after flameout to pasteurize.
Chill wort to 70*F, aerate wort, pitch yeast.
Wait 15 mins, whisk vigorously.
Close fermenter.

Batch Notes:

just tasted my first one. MMMM MMMMM!!!

as close to spot on as you can get without actually using corn and adjuncts like yuengling does.

if you're looking for extract + steeping, the recipe above is perfect.

...with mrb ingredients, see the mrb-based recipe further up in the posts... it was as close as you can get using mrb stuff.

happy brewing!

Sounds great. Yeungling is my go-to commercial brew. I will have to give this recipe a try.

i just have to pop in here every now and again, seeing how this is my hometown brew. just amazes me that you guys are trying to clone yuengling. i guess in life we just take some things for granted. good luck in your venture.

i drank so much of it in college, i almost turned myself into a clone of yuengling lol

for my tastes, it's a good beer. sweet, but not too sweet. hoppy but just enough to balance the sweetness. good memories. hell, if i can make something that tastes as good as my favorite commercial beer, something "america's oldest brewery" has taken YEARS to perfect, i think i'm on the right track!

Yuengling is my go-to cheap beer...except some bars list it with imports/microbrews and charge accordingly. Screw that!

some places around here (Phily) have the gall to charge $4 a pint! so they can definitely go scratch...

but for $20, nothing can beat a case of Yuengling!

ok... well, the yuengling recipe i posted above has had a chance to put on some age, and it really intensified. it's very good... but more flavorful/'thicker' than yuengling. so, i've tinkered a new extract recipe (if you're using mrb ingredients, go back in the thread and use the HCCD + amber DME recipe... it's there). i was intending this recipe to be thinner than the one i brewed up... Booster to the rescue! lol. here's what i came up with (remember to scale accordingly for a MrB-sized batch):

3.5 gallon Yuengling Clone
--------------------------
Brewer: Sean Hannan
Style: American Amber Ale
Batch: 3.50 galExtract

Characteristics
---------------
Recipe Gravity: 1.045 OG
Recipe Bitterness: 25 IBU
Recipe Color: 11° SRM
Estimated FG: 1.011
Alcohol by Volume: 4.4%
Alcohol by Weight: 3.4%

Ingredients
-----------
Briess DME - Golden Light 1.25 lb, Extract, Extract
Briess DME - Sparkling Amber 1.25 lb, Extract, Extract
Crystal 60L 0.50 lb, Grain, Steeped
MrB. Booster 0.81 lb, Sugar, Other

Cascade 0.25 oz, Pellet, 60 minutes
Cascade 0.20 oz, Pellet, 20 minutes
Cluster 0.25 oz, Pellet, 60 minutes

Ale yeast 1.00 unit, Yeast, Danstar Nottingham. Pitch @57*, ferment @57*

Notes
-----
Recipe Notes:
1.5 lbs = 1 lb 8 ounce = 24 ounces

.813 lbs Mr B Booster = 1 Bag

Steep Crystal 60L in .5 gallons water, @160*F, 30 mins. Dunk to ensure wetness. Drain thoroughly.
Sparge after 30 min steep in .5 gallons water @ 170*F, 10 mins. Tea bag to ensure sparge. Drain thoroughly.
Mix .5 gallon steep, .5 gallon sparge water, and 1/2 DME in brew pot and bring to boil.
Run hops schedule.
Stir in remaining DME's after flameout, mix to dissolve.
Let stand 10 mins after flameout to pasteurize.
Chill wort to 57*F, aerate wort, pitch yeast.
Wait 15 mins, wisk vigourously.
Close fermenter.
Ferment @ 57*F, two weeks.

The brewery is something to check out if you are ever in pottstown, PA. Free tour and free beer.

Not to be a jerk but the brewery is in POTTSVILLE not PottsTOWN. Its a common mistake people make but they are ~ 1.0-1.5 hrs between the two places.

I like a guy who takes his beer personally

Was thinkin of brewing the ag version of yuengling lager clone very soon. Best recipe i found was...

Mr beer size batch:
2# pale 2row
2# pilsner malt
1/2# flaked corn
1/2# carapils
1/4# crystal 60
1/2oz cascades
1/2oz cluster

Thinkin of using saflager s23 and switching to 1/2# crystal 60 and 1/4# carapils. Dont know about the hops. Maybe a 60min and a 30min addition with no late hops.

Anyone ever brew this recipe? Any suggestions?

I'd do the cascades at 20 minutes, because that really worked in psuchunk's beer. You can also sub grits for the flaked corn...that's what yuengling actually uses.

I might use Vienna malt instead of pilsner, but that's just a shot in the dark. Or maybe instead of the carapils.

yeah, def avoid the aroma addition... not something the ying lager is known for. shoot for about 4.4%ABV... that what yuengling is... also, my clones had around 10*SRM, which was pretty good.

Says on the website they use roasted caramel malt. Wonder if thats differnt than regular crystal? Can you buy roasted caramel or do you have to oven toast it?

crystal = caramel.... just sounds more fancy to call it caramel, i suppose lol

Just wondering about the "roasted" part.

Just found it. Briess says their caramel 60 is "roasted", not kilned for true caramel flavor.....

Saw this and thought about using it in my clone:

American 6-Row (Rahr)
The preferred base malt for adjunct-based beers such as American Lagers, high gravity lagers and American Wheat beer. Clean in flavor and high in enzymes. This malt is best used when brewing with high quantities of adjuncts, such as oats, corn or rice.

Question..... I thought 6-row was low in enzymes. Am i wrong or is this a typo?

It's actually very high in enzymes. That is why it's preferred by some of the mega breweries. If you're recipe includes grains or whatnot that cannot fully convert themselves, 6-row will have plenty of enzymes leftover to get the job done.

So plenty of enzymes, just slighlty lower yield?

Slightly. Here's a great Malt Chart with a lot of good info. Click on each malt individually to get more detailed info.

Are there any tweaks that need to be made to the Yuengling Lager using Mr. Beer ingredients?

the amber dme + HCCD + liberty (or tradition, in my recipe) hops was pretty close to a yuenlging lager... i fermented it on the cool side (@60*F) with nottingham yeast.

i might cut back on the hops or add a touch more DME... my attempt with mrb ingredients came out a little too hoppy. or... thin out the recipe with 1/2 the amount of DME and a package of booster (and a little less hops, too). a combination of cascade and cluster hops was good in another attempt i did at the yuengling clone, as well.

Thinking of brewing this between Christmas and New Years.

Yuengling-ish

Recipe Yuengling-ish Style Vienna Lager
Brewer Batch 2.50 gal
Extract


Recipe Characteristics Recipe Gravity 1.054 OG Estimated FG 1.014 FG
Recipe Bitterness 18 IBU Alcohol by Volume 5.2%
Recipe Color 12° SRM Alcohol by Weight 4.1%


Ingredients Quantity Grain Type Use
0.50 lb Crystal 60L Grain Steeped
1.00 lb MrB. Booster Sugar Other
1.00 lb MrB. High Country Canadian Draft Extract Extract
1.00 lb Muntons DME - Light Extract Extract
Quantity Hop Type Time
1.00 oz MrB. High Country Canadian Draft Pellet 5 minutes
Quantity Misc Notes
1.00 unit Bohemian Lager yeast Yeast

Any Thoughts/Suggestions?

that'll be pretty good. 5.2%ABV is a little stornger than yuengling (which is only 4.4%), but your recipe looks really good. my mrb ingredients recipe came in at 10° SRM, so your 12° will be really close, as well.

looks good, jsstr8!

I love checking in on this thread! good luck jsstr8! if you can use a small amount of chunks suggested hops too, you would balance out the sugars a bit more. just add them for 15-20 minute boil.
either way you will have some nice beer

Can you go into a little more detail on how to add the hops? The Mr. Beer instructions have always had me take the wort away from the heat as soon as it came to a boil. I take it you're continuing to boil for at least 20 minutes here?

If I'm reading it right, you're bringing the wort to a boil, then adding .25 oz at 13 minutes, then another .25 oz 7 minutes later? What then, remove it from heat?

You DON'T want to boil Mr. Beer HMEs (like the HCCD). They are prehopped and boiling will drastically change the flavor profile. You CAN boil the DME (or Mr. Beer UMEs).
So you would bring the water to a boil. Add the DME and continue boiling while you add the hops for the appropriate times. Then you would add the HCCD at flameout. Alternatively, you can just make a "hop tea" without any malt and add all malts at flameout.

Thanks, that makes sense. I'm just wondering what psuchunk03 did, as it's his recipe. I'd like to replicate his recipe as closely as possible, as he seemed to have good luck.

I sent him a PM, and he seems to be an active contributor on this site, so hopefully he'll stop back.

yup.



yup.

Thanks for getting back to me. I'm still pretty new to Mr. Beer and have only brewed two batches so far. What were your results with the HCCD and the Mellow Amber UME with dry-hopping? I think I'm going to try that because I'm really not sure I fully "get" the boiling process yet.

it's pretty close to yuengling... in taste, anyways. it's not exact, since you won't be fermenting the beer as a lager, but it's a pretty good amber ale if you do it right

I'll have to let you guys know how it works out, I'll have all the ingredients by early next week probably.

psuchunk03, when did you add the hops when you dry-hopped it? Immediately, or at some other time prior to bottling?

well... yuengling isn't a very "hop forward" beer... so I would add the at flameout, at the latest. if you bring the water with the DME to a boil, you can use that 'wort' to run a hop boil... just bring it to a boil, wait for the foam to subside... add the hops, and start a 20 minute timer. when the timer ends, take the pot off the heat, and stir in the HME... finish it up as per the mr beer directions, and you should be good to go

http://www.ldnews.com/news/ci_17414817

For you Yuegling fans...wish we could try it out here on the left coast.

OK, I'm trying the first clone you posted with the Mellow Red UME and was going to dry hop since I thought that's what you did. I'll boil the UME if you think it'll still come out good.

some hops at 13 mins, some at 7 mins... but the first addition should be at 20 mins, not 13 like i posted (this was back in my newb days, too) lol

follow the procedures you quoted in your last post, and you're good to go

I picked up Mr. Beer's Mellow Amber UME instead of Sparkling Amber DME, since I was going to try one of your earlier recipes which I assumed you dry-hopped. I'll boil the UME like you suggested with the DME (some research on my part found that that's no problem). Hopefully it comes out OK, I don't feel like placing an order for just the DME, as there's no homebrew shops around here.

So just to make sure I have this right, boil for 20 minutes and add .25 oz of hops at the 13 and 7 minute marks?

Thanks for all the help here, BTW. I don't know if I'm slow or what, but some of this stuff seems to be over my head.

the 13 minute addition should be bumped up to the 20 minute mark... then the second addition (for aroma) at 7 mins

Awesome, I'll let you know how it works out. Thanks for the help!

you're welcome! glad to help out another yuengy fan! hope it works out well... let us know

Ok, I have an idea for a DME with specialty grain clone of Yuengling, someone tell me how well it will work:


LBK sized batch

.5 lbs crystal malt steeped.

1.5 lbs amber DME
1 lb light DME

.1 oz centennial hops @ 50 min
.5 oz liberty @ 20 minutes
.5 oz liberty @flameout

Stnadard lager yeast

Qbrew has it at 5.4% abv and 22 ibu.